Yield: 18 cupcakes
Serving size: 1 cupcake

Ingredients

Cupcakes

• 1 bag (3 cups) #Fearless Banana Pancake & Muffin Mix
• 1 tsp ground cinnamon
• ¼ tsp allspice
• 8 oz Cream Cheese, softened
• ¼ cup butter, melted
• ⅓ cup brown or golden sweetener (i.e. Lakanto)
• 5 large eggs at room temperature
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut, divided
• ½ cup finely chopped fresh pineapple
• ½ cup chopped walnuts or pecans

Cream Cheese Frosting

• 6 oz cream cheese, softened
• 3 Tbsp heavy cream
• ⅓ cup powdered or confectioner’s sweetener
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line and oil 18 muffin tin cavities (will need to make in batches for one 12-cavity muffin tin).
3. In a large bowl, stir together the Fearless Banana Mix, cinnamon, and allspice. Set bowl aside.
4. In a separate large bowl, blend together the cream cheese, butter, and sweetener with a hand or electric mixer until smooth. 
5. Add the eggs followed by the vanilla extract and continue to beat until smooth.
6. Stir in half the shredded coconut (½ cup) and the chopped pineapple.
7. Use a spatula to combine both the dry and the wet mixtures, stirring together until a thick and smooth batter is formed. 
8. Evenly distribute the batter into the lined muffin cavities (approximately 2 Tbsp of batter per cavity).
9. Bake for 19 to 21 minutes. Note: cupcakes will continue to cook after removing from oven so avoid over baking.
10. After removing from oven, cover the cupcakes with foil to help keep them moist as they cool. 
11. Prepare the frosting by blending together the cream cheese, heavy cream, powdered sweetener, and vanilla extract.
12. Spread frosting evenly over each cooled cupcake. Top with the remaining ½ cup shredded coconut and chopped nuts.