Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated white sugar
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup vegetable oil
  • 1 large egg, room temperature
  • 2 tsp vanilla extract, divided
  • 1 cup mashed ripe bananas
  • 8 oz canned crushed pineapple, partially drained
  • 0.5 cup toasted pecans, finely chopped
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two muffin tins with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  2. In a separate medium bowl, combine the vegetable oil, egg, 1 teaspoon of vanilla extract, mashed bananas, and crushed pineapple (with 1 tablespoon of reserved juice).
  3. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Fold in the toasted pecans, being careful not to over-mix the batter.
  4. Divide the batter into the lined muffin tins, filling each cavity approximately 3/4 full. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
  5. While cupcakes cool completely, prepare the frosting by beating the cream cheese and butter until smooth. Gradually add powdered sugar and the remaining 1 teaspoon of vanilla until aerated and fluffy.
  6. Frost the cooled cupcakes and garnish with extra pecan pieces if desired.