Preheat your oven to 350°F. Line a muffin pan with cupcake liners and set it aside.
In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.
In a separate small mixing bowl, whisk together the mashed banana and crushed pineapple and set it aside.
Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars together on medium-high (a setting of 7-8 on a stand mixer) for 5 to 7 minutes until light and fluffy. Scrape down the bowl at least twice to make sure everything gets mixed evenly.
Add the eggs to the bowl with the butter and sugar, one at a time, beating on medium after each addition until completely mixed in. Beat in the vanilla extract on medium.
Alternate beating in the flour and banana mixture, starting and ending with the flour. Add the flour in three batches, and the banana mixture in two batches, beating on medium until completely mixed in or no more dry flour is visible. Start on low speed when adding the flour then gradually increase the speed. Beat in the pecans on low.
Spoon the batter into the prepared muffin pan, filling each cup about ¾ full. Bake the cupcakes in the preheated oven for 17 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely before frosting them.
While the cupcakes are cooling, prepare the frosting by beating the cream, cheese, sour cream, and butter in a stand mixer fitted with the paddle attachment or with an electric handheld mixer for 3-5 minutes until light and fluffy. Beat in the vanilla extract followed by the powdered sugar, one cup at a time, until the frosting is thick and smooth.
Once the cupcakes are completely cooled, pipe frosting onto the tops and finish them with toasted chopped pecans, pressing some into the frosting. Enjoy!