Preheat the oven to 350°F. Line a cupcake tin with liners and set aside.
In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon together. Whisk well and set aside.
In a mixer, beat together the butter and sugar together until light and fluffy. Beat in the eggs one at a time, making sure each egg well incorporated before adding the next.
Add in the banana and pineapple and beat well.
Add in the flour and mix until just incorporated. Fold in the coconut and pecans until just incorporated.
Fill the cupcake liners until they are 3/4 full.
Bake for 18 – 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool.
While the cupcakes are cooling, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and beat until it is well incorporated – about 3 minutes. Add in the vanilla extract and mix well. Add in enough heavy cream until it reaches your desired consistency.
Fit a piping bag with a piping tip and fill with the frosting.
Frost the cupcakes.
Take the pineapple rings and make a cut on a part of the ring so you can wrap the ring around like a flower. Top the cupcakes with the dried pineapples.
Store in an airtight container for up to three days.