To make the dried pineapple flowers, preheat oven to 225°F. Cut top and bottom from each pineapple. Peel pineapples and use a melon baller to remove any eyes/seeds remaining in the flesh. Thinly slice pineapple using a sharp knife or mandolin. Lay the slices on a couple sheets of paper towels and press with more paper towels to soak up as much of the liquid as possible. Arrange slices on parchment paper lined baking sheets and bake for 30 minutes. Flip slices over and bake 30 more minutes. Repeat this process two or more times, depending on how thick your slices are. The slices should shrink slightly, be dry to the touch, and turn golden brown around the edges. If not, continue baking in 5-10 minute increments until dry, removing slices are they are ready. Immediately lay pineapple slices in muffin pans so that the petals will curve upwards like a flower. Let pineapple flowers dry and firm up (covered) overnight.
To make the cupcakes, preheat oven to 350°F and line two muffin pans with paper liners. In a medium-sized bowl, whisk together flour, baking soda, baking powder, ground cinnamon, and salt. In another bowl, combine banana, crushed pineapple, honey, sugar, vanilla, and oil. Mix on medium speed with an electric mixer until blended. Add eggs and mix well. Add flour mixture and mix on low speed until mostly combined, and then medium speed until completely combined. Fold in pecans. Spoon cake batter into paper liners, filling each about 3/4th full. Bake for 15 minutes, or until tops are golden brown and centers have set. Let cupcakes cool in pans for 5-10 minutes. Then remove to a wire rack to cool completely.
To make the frosting, place butter in a small light-colored saucepan over medium heat. Melt butter, swirling the pot occasionally. Bring to a simmer and let cook until butter begins to turn amber and smells nutty. Browned bits of butter should be visible in the bottom of the pot. Remove from heat and cool completely. Transfer to refrigerator until firm. (This process can be done a day or two in advance. Store browned butter covered in the refrigerator.)
Beat (room temperature) browned butter on medium-high speed with an electric mixer until smooth. Add cream cheese and mix until incorporated. Add vanilla, half of powdered sugar, and one tablespoon of cream. Mix on low speed until mostly combined, then medium-high speed until completely combined. Repeat with second half of powdered sugar and remaining tablespoon of cream.
Pipe or spread frosting onto cooled cupcakes. Garnish with pineapple flowers and additional chopped pecans if desired.