Pineapple-Carrot Cake Cupcakes With Buttermilk-Cream Cheese Frosting

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24 paper baking cups

Vegetable cooking spray

3 large eggs

1 cup finely grated carrots

1 (8-oz.) can crushed pineapple in juice, well drained

1 (8-oz.) container sour cream

1/2 cup finely chopped toasted pecans

1/4 cup vegetable oil

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon vanilla extract

1 (18.25-oz.) package white cake mix

Pineapple Filling

Buttermilk-Cream Cheese Frosting

Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

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