• Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl add the butter, sugar, and using a handheld mixer, mix until light and fluffy, about 2 minutes.
• Add room temperature cream cheese and mix until well combined.
• Slowly add the egg one at a time until well incorporated.
• Slowly add half of the dry ingredients to the batter and mix until just combined.
• Add the pineapple juice and mix.
• Add the remaining dry ingredients until fully incorporated.
• Fold in the finely chopped pineapples and scrape down the sides to make sure all ingredients are well combined.
• Pour the batter on the prepared cupcake liners a little over halfway.*

Coconut Frosting

• In a large bowl, beat softened butter soft and fluffy, about 5 minutes
• Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
• Use your favorite frosting tip to pipe the frosting and garnish.