Jessica Anderson aka Mama Loves To is a mama who can't sit still, a producer of awesome crafts, and a pretty clever kitchen improviser. At mamalovesto.com, she showcases successful crafting projects to inspire you and recipes that she loves sharing with anyone who wants to play along! If you have any questions or want to share some of your fun projects, leave a comment below!

Even though fall has only just arrived, I wanted to take a look back at the many flavors of summer that made the heat a little more bearable. A blend of three distinct tropical fruits combined with toasted walnuts, topped with a light whipped cream garnished with coconut, will make you feel like you are sitting on the beach watching the sunset one last time before the cool air comes in. Super moist and delicious, just like summer.

Supply List

Endless Summer Cupcakes

Prep time: 35 minutes
Cook time: 25 minutes
Servings: 20

Main Ingredients
1 cup fresh pineapple
1/2 cup fresh mango
1/2 cup ripened banana
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
1 cup walnuts, toasted and finely chopped, plus more whole or chopped walnuts for decorating
1/2 cup toasted shredded coconut
WHIPPED CREAM
1/4 cup sugar
2 cups heavy whipping cream
1 tablespoon vanilla extract

Recipe Steps
Preheat oven to 350 degrees. Line a couple of cupcake pans with paper baking cups.

Using a food processor, combine pineapple, mango, banana and blend. Set aside.

In a medium bowl mix together flour, baking soda, cinnamon, nutmeg and salt.

In a separate large bowl, mix together granulated sugar, brown sugar and eggs.

Slowly blend in vegetable oil, then mix in vanilla extract. Add half of the flour mixture and using a rubber spatula, fold just until combined. Fold in fruit mixture and chopped walnuts.

Divide batter evenly among prepared cupcake pans. This recipe will make approximately 20 cupcakes.

Bake in preheated oven about 20 - 25 minutes or until a wooden toothpick inserted in the center comes out clean.

WHIPPED CREAM
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the heavy whipping cream. Whisk until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Cool cupcakes completely on a wire rack.

Spoon whipped cream over the cupcakes once they are cooled. Garnish each cupcake with coconut, walnuts, and fresh pineapple wedge.