Hummingbird Cupcakes

Step 1

Preheat oven to 350°F. Grease and lightly flour eighteen 2 1/2-inch muffin cups or line with paper bake cups. Set pans aside.

Step 2

In a very large bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and cloves. Stir in bananas, eggs, oil, and vanilla just until combined. Fold in sweet potato and 1/2 cup of the pineapple. Divide batter evenly among muffin cups.

Step 3

Bake about 20 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans. Cool completely on racks.

Step 4

Spread Marshmallow-Cream Cheese Frosting on cupcakes. Sprinkle with toasted coconut. Top with the remaining pineapple just before serving.