Hummingbird Cupcakes

This is a fantastic recipe! The frosting is divine!
 This recipe makes 24 cupcakes. In the video, I make
 12 using half of this recipe. Please take a moment to
 watch the short video for visual instructions.
Ingredients:
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup drained canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy.
 Add eggs, one at a time, beating well after each addition. 
Beat in vanilla. In a small bowl, combine bananas and pineapple.
Combine the flour, baking soda, cinnamon and salt;
 add to the creamed mixture alternately with banana mixture, 
beating well after each addition. Fold in coconut and walnuts.
Fill 24 paper-lined muffin cups about two-thirds full. 
Bake at 350° for 20-25 minutes or until a toothpick inserted 
in the center comes out clean. Cool for 10 minutes before
 removing from pans to wire racks to cool completely.
In a separate bowl, beat cream cheese and butter until fluffy. 
Add confectioners’ sugar and vanilla- beat until smooth.
 Frost cupcakes. Enjoy!