Recipe courtesy of Judy's Kitchen (
Rating:  9.5 out of 10


1 cup unbleached all-purpose flour, whisked then lightly spooned and leveled

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. Diamond kosher salt

1/2 cup (4 oz.) unsalted butter, soft

1/2 cup sugar

2 large eggs

1 tsp. pure vanilla extract

1/2 cup chopped toasted pecans

1/4 cup crushed pineapple packed in juice

2/3 cup mashed very ripe bananas (about 2 large)

Heat oven to 350F.  Line a 12-cup muffin pan with paper liners.  In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.  In large bowl, cream butter and sugar on medium speed of electric mixer till light and fluffy, about 3-4 minutes.  Beat in eggs, one at a time, mixing just till incorporated and adding vanilla with last egg.  On low speed, add flour mixture gradually, beating only till just incorporated and being careful not to over mix.  Stir in pecans, undrained pineapple and bananas using a spoon or spatula. 

Use a 1/4 cup ice cream scoop to fill paper liners 3/4 full.  Bake 16-18 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Transfer cupcakes to a wire rack to cool completely before frosting.  Yield:  12 cupcakes


4 oz. cream cheese, soft

4 Tbsp. unsalted butter, soft

1 cup confectioner’s sugar

1 tsp. pure vanilla extract

In a medium bowl, using medium speed of electric mixer, beat cream cheese and butter till smooth.  Gradually add powdered sugar, beating till again smooth after each addition, and adding vanilla with last addition.  Continue to beat after all sugar has been added until frosting is fluffy and light.  Yield:  enough frosting for 12 cupcakes