Hummingbird Cupcakes

In keeping with all my cupcake recipes, the recipe for Hummingbird cupcakes is easy to follow, and best of all it doesn't even require an electric mixer.

I love the texture and flavour that the combination of pineapple and bananas give.

Hummingbird cup cakes have become a real favorite in my family.

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 mashed bananas
1 cup coarsely chopped pecans

1. Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.

2. Beat eggs.

3. Add oil and vanilla to beaten eggs and mix until somewhat combined.

4. Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.

5. Mix together pineapple, bananas, pecans until combined.

6. Add to the rest of ingredients and stir to combine.

7. Bake at 350 degrees for ~25 minutes until golden and a cake tester inserted in the center of a hummingbird cupcake comes out clean.

When cold top with cream cheese frosting.