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1
Preheat oven to 350.
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2
Line a 12-count muffin pan with cupcake liners.
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3
Set aside.
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4
Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt.
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5
Set aside.
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6
In a large microwave-safe bowl, melt butter in the microwave.
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7
Whisk in brown sugar and granulated sugar.
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8
Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
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9
Slowly mix dry ingredients into the wet ingredients until no lumps remain.
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10
Fill cupcake liners 2/3 of the way full.
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11
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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12
Allow to cool completely before frosting.
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13
Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment.
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14
Beat for about 3 minutes until smooth and creamy.
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15
Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts.
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16
Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes.
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17
Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
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18
Add salt if frosting is too sweet (I usually add 1/4 teaspoon).
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19
Frost cooled cupcakes.
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20
There may be leftover frosting depending how much you use on each cupcake.
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21
I used a Wilton #12 piping tip.
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22
Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
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23
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
