Skinny Hummingbird Cupcakes

Step 1

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

Step 2

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

Step 3

Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Step 4

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

Step 5

Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Step 6

Cool cake completely on a wire rack.

Step 7

Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.