Preheat the oven to 350 degrees Fahrenheit (170 degrees Celsius). Prepare 2 muffin pans (either flour and butter, or line with paper liners).

In a large bowl, sift together the flour, sugar, salt, baking soda, and cinnamon. Add the beaten eggs and canola oil, stirring until the batter is just moistened. Add the vanilla, pineapple, applesauce and chopped pecans, stirring again until just combined.

Divide the batter evenly between the muffin pans, filling each muffin hole so that it's about 3/4ths full. Immediately slide the pans into the oven and bake for 25-30 minutes, rotating the pans halfway. Test the cupcakes with a metal skewer or toothpick to make sure they're done -- the skewer should come out clean. If it doesn't, bake for another 5 minutes, checking again to make sure they're done.

Remove the muffin pans from the oven and let cool for 5-7 minutes, then transfer the cupcakes to a wire rack for cooling.

While the cupcakes are cooling, make the cream cheese frosting. Pour the whipping cream and confectioners' (icing) sugar into a bowl and beat with a hand mixer on high speed until stiff peaks form. Gently fold in the cream cheese, using the hand mixer to whip the icing again if there are any lumps.

When the cupcakes are completely cool, frost the cupcakes with the cream cheese icing. Decorate with more whole pecans or sprinkles.