Prep Time: 20 mins

Cook Time: 23 mins

Total Time: 45 mins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup sugar, I used raw
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 2 tbsp oil
• 2 large eggs
• 1 tsp vanilla
• 2 cups mashed ripe bananas
• 20 oz can crushed pineapple in juice, drained well
• 1/2 cup chopped pecans

For the Frosting:

• 8 oz 1/3-less fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 22 pecan halves

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

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

• 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.

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

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

• Cool cake completely on a wire rack.

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