I took this idea and altered it it a bit. I reduced the fat, but I’m not sure by how much. I used Egg Beaters and ICBNB. I didn’t include the coconut and used pecans. Then I made a basic cream cheese frosting with RF cream cheese and powdered sugar with about 2 T of ICBNB mixed in.
I’m not sure I would say these are “cupcakes.” The batter is more like a quick bread batter than a cake batter. I’d call them muffins instead.
Actually, I didn’t make cupcakes, but baked it in a quarter sheet pan so I extended the cooking time by about 5 or 7 minutes I think. I may have had the rack too close to the top, but it didn’t seem to do much but give the top a nice golden brown color.
This was yummy! I loved the combination of banana, pineapple and nuts. It was very moist!! The cream cheese topping was just enough tart and sweet to finish it off and make it delicious.
I’m sure I’ll make this again, but I would probably make it in a loaf pan or even muffins, like i said. I’ll have to look for macadamia nuts next time.