Baking Instructions:

• Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
• Step 2: Prepare the Cupcake Pan - Line your cupcake tin with cupcake liners. This will make it easier to remove the cupcakes once they’re baked.
• Step 3: Mix Dry Ingredients - In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this mixture aside.
• Step 4: Cream Butter and Sugar - In another bowl, beat softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
• Step 5: Add Eggs and Vanilla - Add eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Stir in vanilla extract.
• Step 6: Incorporate the Bananas and Pineapple - Fold in smashed bananas and crushed pineapple into the wet mixture.
• Step 7: Combine Wet and Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
• Step 8: Add Coconut and Pecans - Gently fold in shredded coconut and chopped pecans.
• Step 9: Bake - Divide the batter among the prepared cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Step 10: Cool the Cupcakes - Allow cupcakes to cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely.
• Step 11: Make the Frosting - Beat together softened butter and sour cream until smooth. Mix in vanilla extract, lemon juice, and salt. Gradually add powdered sugar until desired consistency is reached.
• Step 12: Frost the Cupcakes - Once cooled, frost the cupcakes generously with the prepared frosting.