Preparation Steps

• Preheat oven to 350°F (175°C). Line a 22-cup muffin tin with paper liners.
• In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a medium bowl, whisk together oil, eggs, and vanilla extract. Stir in mashed bananas and drained crushed pineapple until well combined.
• Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix. Fold in the chopped pecans.
• Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
• Bake for 20-23 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
• While the cupcakes are baking, prepare the frosting. In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
• Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Garnish each cupcake with a pecan half.