• Preheat the oven to 350℉.
• In a stand mixer, cream together the butter and sugar.
• Add the eggs and beat until all ingredients are combined.
• Add the vanilla, flour, baking soda, nutmeg, cloves, and salt.
• Mix ingredients to form a batter.
• Gently fold in the mashed bananas and entire can of crushed pineapple.
• Line 2 standard sized muffin pans with liners.
• Fill each liner about 2/3 full.
• Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow the cupcakes to cool for 20 minutes before frosting.

Frostings

• In a clean stand mixer bowl, whip the cream cheese until light and fluffy. Add the butter and mix to combine.
• Add the vanilla extract and powdered sugar.
• Turn the mixer back on low speed and beat for a few minutes. Then increase the speed and beat until light and fluffy.
• Frost each cupcake with a knife, spatula, or piping bag.