Ingredients
¾cupall-purpose flour
¾cupwhole wheat flour
1cupsugar
2tspbaking soda
1tspsalt
1tspground cinnamon
¼tspnutmeg
¼tspground ginger
2tbspoil
2large eggs
1tspvanilla
2cupsmashed ripe bananas
20ozcan crushed pineapple in juice,drained well
½cuppecans,chopped
8Philadelphia cream cheese,⅓-less fat
1cuppowdered sugar
2tspvanilla extract
22pecan halves
Preparation
Preheat oven to 350 degrees F. 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 degrees F 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 cupcakes completely on a wire rack.
Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
