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1
Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners.
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2
Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl.
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3
Set aside.
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4
Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
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5
Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes.
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6
While beating slowly, gradually add the oil to the egg mixture.
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7
Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter.
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8
Gently fold in the nut mixture.
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9
Scoop batter into cupcake tins until about 3/4 full.
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10
Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes.
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11
Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans.
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12
Cool completely on the rack.
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13
(For best flavor, wrap tightly and let cupcakes ripen overnight.)
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14
For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy.
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15
Gradually beat in lemon zest and vanilla.
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16
Sift confectioners' sugar over the cream cheese mixture, and beat until smooth.
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17
Refrigerate until just set, about 20 minutes.
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18
To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner.
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19
Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
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20
Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray.
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21
Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar.
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22
(Alternatively, place the tray under a low broiler until sugar caramelizes.
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23
Use a small off-set spatula to transfer caramelized bananas to top each cupcake.)
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24
Serve.
