Hummingbird Cupcakes

Cake:
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1½ tsp vanilla
1 8-ounce can crushed pineapple
1 cup chopped pecans (optional)
2 cups chopped bananas

Frosting:
8 ounces cream cheese, softened
½ cup butter, softened
2½ cups confectioners’ sugar, sifted
1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour 36 muffin cups (or use cupcake liners). Set aside.

Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until dry ingredients are moistened. Stir in the vanilla, pineapple, pecans (if using) and bananas.

Pour batter into prepared pans. Bake for 25 minutes, or until toothpick inserted into center comes out clean.

Cool the cupcakes in pans on wire racks for 10 minutes. Then remove from pans and cool completely on wire racks.

Frosting:

Using an electric mixer on medium speed, beat the cream cheese and butter until creamy, Gradually ass the sugar beating until light and fluffy. Stir in the vanilla.

Frost the cooled cupcakes. Garnish with chopped pecans, if desired.