Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• In a large bowl, whisk together the all-purpose flour, sugar, baking soda, cinnamon, salt, ground cardamom, and grated nutmeg.
• In a separate bowl, whisk the egg, applesauce, olive or vegetable oil, mashed banana, crushed pineapple (undrained), and vanilla until evenly combined.
• Pour the wet ingredients into the dry ingredients and stir with a spatula or spoon until just combined, scraping the bowl. Do not overmix.
• If using pecans, set aside a small amount for topping and stir the remaining chopped pecans into the batter.
• Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
• Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• To make the frosting, use a hand mixer to beat the softened cream cheese and softened butter together until smooth.
• Add the vanilla and the powdered sugar (start with the 1 cup listed and add more to taste) and beat until the frosting is light and fluffy and reaches your desired sweetness and consistency.
• Frost the cooled cupcakes (pipe or spread the frosting) and sprinkle the reserved chopped pecans on top if using.