Ingredients:
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter
* 1 cup granulated sugar
* 2 large eggs, room temperature
* 1 cup mashed ripe bananas (from about 3 large bananas)
* 1 tablespoon clover honey
* 1 cup chopped pecans
* 1/2 cup crushed pineapple, drained
* 1/4 cup hot water
Cream Cheese Frosting Ingredients:
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 4 cups confectioners' sugar, sifted
* 1/4 teaspoon pure vanilla extract
* 6 ounces cream cheese, room temperature
Directions:
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
5.With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
6.Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
7. Transfer frosting to a pastry bag fitted with your tip of choice. Pipe frosting onto cooled cupcakes and set aside.
8. Sprinkle cupcakes with remaining 1/2 cup pecans.
