Ingredients

• 2 cups white sugar
• 1 cup softened butter
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups mashed ripe bananas
• 0.5 cups drained crushed pineapple
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 0.75 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
2. 2 Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
3. 3 Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.
4. 4 Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
5. 5 Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.
6. 6 Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed.
7. 7 Add frosting to the tops of the cooled cupcakes and top with praline topping.

Nutrition per serving