Hummingbird Cupcakes

Step 1

Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake papers.

Step 2

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, cardamom, and nutmeg. Set aside.

Step 3

In another bowl, whisk together egg, applesauce, oil, banana, pineapple, and vanilla. Pour into dry ingredients and stir until well combined. Stir in pecans, if using.

Step 4

Scoop batter into prepared pan, filling cups about 3/4 full.

Step 5

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan briefly, then remove to a wire rack to cool completely.

Step 6

To make the frosting, using a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until light and fluffy, adding more sugar as desired. Pipe onto cooled cupcakes and top with a pecan half, if desired.