Hummingbird Cupcakes

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Pinch grated nutmeg
1 egg
1/4 cup applesauce
1 1/2 tablespoons olive or vegetable oil
3/4 cup mashed banana (about 2 large bananas)
4 ounces crushed pineapple, undrained
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped (optional)
For the frosting
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon pure vanilla extract
1 cup powdered sugar, more to taste
Directions
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake papers.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, cardamom, and nutmeg. Set aside.
In another bowl, whisk together applesauce, oil, banana, pineapple, and vanilla. Pour into dry ingredients and stir until well combined. Stir in pecans, if using.
Scoop batter into prepared pan, filling cups about 3/4 full.
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.
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.