Classic Hummingbird Cupcakes

Instructions

• 1Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.
• 2Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.
• 3Insert the wire rack into position 6. Set the oven to Bake, Convection, 325°F, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
• 5Once preheated, place in the oven and cook for 35 minutes.
• 6The cupcakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 7Stand in the pan for 5 minutes, then transfer to a wire rack to cool.
• 8Beat the butter and sugar until light and fluffy. Add the cream cheese and continue beating until fluffy. Add the lime zest and juice and beat to combine.
• 9Spread the cupcakes with frosting and top with coconut and lime zest.