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1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
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2
Add the pineapples and bananas to a medium bowl.
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3
Mash together with the back of a fork and set aside.
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4
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
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5
Add the butter and the sugar to a large bowl.
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6
Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
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7
Beat in the eggs , one at a time, and then the vanilla extract.
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8
Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined.
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9
Beat in the pineapple and bananas, being careful not to over-mix.
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10
Fold in the pecans.
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11
Use an ice cream scoop to fill each tin three-quarters way full.
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12
Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes.
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13
Remove the cupcakes from the oven to a wire rack and let cool completely before frosting .
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14
Frost the cupcakes with the Cream Cheese Frosting once cool.
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15
Add the butter and cream cheese to a large bowl and beat together until smooth.
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16
Add the powdered sugar and vanilla and continue to beat until smooth and light.
