Hummingbird Cupcakes (from good ol' Martha)

Wish-I-Had-the-Metabolism-of-a-Hummingbird Cupcakes
(from good ol' Martha)

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (a little extra wouldn't hurt...)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup sweetened shredded coconut
cream cheese frosting

Preheat oven to 350 degrees. Line cupcake pan with paper liners; set aside. 
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.