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1
Preheat oven to 350 degrees.
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2
Line cupcake tin with 18 cupcake liners and set aside.
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3
In a medium bowl combine the flour, baking powder and salt.
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4
Beat together the butter and sugar until fluffy.
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5
Add the vanilla and eggs one at a time until well combined.
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6
Add the flour mixture alternating with the milk.
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7
Mix until just combined.
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8
Add 1 teaspoon of batter to the bottom of each cupcake liner. Add a cherry.
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9
Top with 1 tablespoon of batter.
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10
NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
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11
Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)
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12
Top with another tablespoon of batter.
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13
NOTE: You'll need to use the same spreading method you did for the first layer.
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14
Bake 20 - 23 minutes.
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15
Cool on wire rack in cupcake pans.
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16
Frost with pineapple cream cheese frosting when completely cooled.
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17
Top with a pineapple wedge (optional).
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18
For the Pineapple Cream Cheese Frosting:
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19
Cream together the cream cheese and butter until fluffy. Add the vanilla and pineapple and mix until well combined. Add the confectioners' sugar 1 cup at a time. Store frosted goods in the refrigerator.
