Yield: 18 cupcakes
Serving size: 1 cupcake
Ingredients
Cupcakes
- 1 bag (3 cups) #Fearless Banana Pancake & Muffin Mix
- 1 tsp ground cinnamon
- ¼ tsp allspice
- 8 oz cream cheese, softened
- ¼ cup butter, melted
- ⅓ cup brown or golden sweetener (i.e. Lakanto)
- 5 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut, divided
- ½ cup finely chopped fresh pineapple
- ½ cup chopped walnuts or pecans
Cream Cheese Frosting
- 6 oz cream cheese, softened
- 3 Tbsp heavy cream
- ⅓ cup powdered or confectioner’s sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line and oil 18 muffin tin cavities (will need to make in batches for one 12-cavity muffin tin).
- In a large bowl, stir together the Fearless Banana Mix, cinnamon, and allspice. Set bowl aside.
- In a separate large bowl, blend together the cream cheese, butter, and sweetener with a hand or electric mixer until smooth.
- Add the eggs followed by the vanilla extract and continue to beat until smooth.
- Stir in half the shredded coconut (½ cup) and the chopped pineapple.
- Use a spatula to combine both the dry and the wet mixtures, stirring together until a thick and smooth batter is formed.
- Evenly distribute the batter into the lined muffin cavities (approximately 2 Tbsp of batter per cavity).
- Bake for 19 to 21 minutes. Note: cupcakes will continue to cook after removing from oven so avoid over baking.
- After removing from oven, cover the cupcakes with foil to help keep them moist as they cool.
- Prepare the frosting by blending together the cream cheese, heavy cream, powdered sweetener, and vanilla extract.
- Spread frosting evenly over each cooled cupcake. Top with the remaining ½ cup shredded coconut and chopped nuts.
