Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake papers.
• In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup sugar, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon ground cardamom, and a pinch of grated nutmeg. Set aside.
• In a separate bowl, whisk together 1 egg, ¼ cup applesauce, 1 ½ tablespoons olive or vegetable oil, ¾ cup mashed banana (about 2 large bananas), 4 ounces crushed pineapple (undrained), and 1 teaspoon pure vanilla extract until combined.
• Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no large streaks of flour remain. Do not overmix.
• Stir in ½ cup chopped pecans, if using. If you want pecans as a topping, reserve a small portion before folding them into the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake for 18–20 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Remove from the oven.
• Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• For the frosting, use a hand mixer to beat 8 ounces softened cream cheese and 6 tablespoons softened butter until smooth.
• Add 1 teaspoon pure vanilla extract and 1 cup powdered sugar (add more to taste). Beat until the frosting is light, smooth, and spreadable.
• Pipe or spread the frosting onto the cooled cupcakes and top with reserved chopped pecans, if desired.