1. Preheat oven to 350 F. Line your cupcake pan.
2. In a large bowl whisk together the flour, baking soda, salt, sugar, and cinnamon.
3. In another bowl, whisk the eggs until beaten. Mix in the oil, vanilla, pineapple, banana, and pecans. Don’t beat, just mix until combined.
4. Then gently fold the wet ingredients into the dry ingredients, being careful to not over mix.
5. Fill your cupcake liners ? full and bake for 18-20 minutes, or until an insert toothpick come out clean.
6. Allow to cool.

Cream Cheese Frosting

1. Beat the cream cheese, butter and vanilla until light and fluffy.
2. Add in sugar one cup at a time and add a little cream if necessary.
3. Add cinnamon and beat on high for 3 minutes until super light and fluffy.

Candied Pecans

1. On medium heat, cook the pecans, sugar, cinnamon, nutmeg, and butter in a medium non-stick pan.
2. Heat for 5 minutes while continually stirring pecans to coat them with the butter and sugar, and prevent from burning.)
3. Immediately transfer to parchment paper with a spatula to prevent them from sticking together in clumps.
4. Let them cool completely.
5. Frost the cupcakes and drizzle with salted caramel before topping with the pecans.