To make the cake:
Put the flour, sugar, baking soda, kosher salt, and cinnamon in a large mixing bowl. Blend on medium speed until the dry ingredients are mixed together, about 30 to 60 seconds.
Lightly beat the eggs then add to the dry ingredients along with the vegetable oil, vanilla extract, crushed pineapple and any juice, the bananas, and toasted pecans.
Mix on low speed just until the wet and dry ingredients are blended together, about 1 to 2 minutes.
Line 30 cups in muffins tins with paper liners. Fill the cups about ¾ full. Using a large ice-cream scoop is an easy way to tackle this task.
Bake in a 350-degree oven for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pans for about 10 minutes then transfer to a wire rack to cool completely.
While the cupcakes cool, make the frosting:
Add the cream cheese and the butter together in a large mixing bowl. Beat on medium speed until blended and very creamy, about 2 minutes.
Add the powdered sugar, about 1 cup at a time starting on low speed, then blending in on medium speed.
Add the vanilla with the last cup of powdered sugar, scraping down the bowl as needed. Use the last ½ cup of powdered sugar if needed for a stiffer frosting.
Toss in the toasted pecans blending into the frosting on medium speed.
Spread a dollop of the cream cheese frosting on top of the cooled cupcakes. Store the cupcakes in a sealed container.