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Preheat the oven to 350 F. Line a 12-count muffin tin with paper or foil liners. Have a second muffin tin handy because the recipe makes 14-16 so you'll need a few extra lined with foil liners.
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For the caramelized pineapple:
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In a large pan over medium heat, cook the pineapple, brown sugar and ginger until caramelized, approximately 15-20 minutes. Once caramelized, remove the pineapple from the pan with a slotted spoon, taking care to drain it well and set it aside.
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Continue cooking the reserved juices in the pan until bubbling and deep golden, approximately 5 minutes. Remove from the heat and whisk in the butter and 1 teaspoon vanilla. Set the mixture aside to cool.
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For the cupcakes:
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In a small bowl, whisk together the flour, baking powder and salt. Set aside.
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In the bowl of a stand mixer or with a hand mixer, beat the butter with the sugar until light and fluffy. Reduce the speed and add the eggs, one at a time. Add the egg white and 2 teaspoons vanilla and beat until combined.
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On low speed, incorporate half the flour mixture into the butter mixture and beat until mostly blended. Pour in the coconut milk and continue mixing. Pour in the last of the flour mixture and continue mixing until the mixture is well combined. The batter will be thick and sticky.
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Divide the batter amongst the lined tins, filling 2/3 full. Top the batter with the 1-2 tablespoons of the caramelized pineapple, poking the pineapple down just under the batter. Bake for 20-25 minutes, until light golden and a cake tester comes out clean. Allow the cakes to cool.
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For the frosting:
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In the bowl of a stand mixer or with a hand beater, beat the butter until fluffy. While the mixer is going, pour in the reserved caramel (from the pineapple pan) and beat until combined. Beat in the sugar and one teaspoon vanilla until the frosting is well-blended and fluffy.
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Once the cupcakes are completely cooled, frost the cupcakes. Yields 14-16 cupcakes.
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(Adapted from Cooks Illustrated.)
