Tropical Pineapple Cupcakes

For the Cupcakes:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Cupcake Tin:
   • Line a cupcake tin with 18 cupcake liners and set aside.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
5. Incorporate Eggs and Vanilla:
   • Add the vanilla extract and eggs, one at a time, mixing well after each addition until fully combined.
6. Combine Dry and Wet Ingredients:
   • Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined; do not overmix.
7. Layer the Batter:
   • Spoon 1 teaspoon of batter into the bottom of each cupcake liner. Gently press a cherry into the center of the batter.
   • Top with 1 tablespoon of batter, spreading it to cover the cherry. Tip: To spread the thick batter easily, wet your fingertips with water before smoothing it out.
   • Add 4 pieces of pineapple (2 chunks cut in half) on top, followed by another tablespoon of batter. Use the same wet fingertip method to spread this layer.
8. Bake the Cupcakes:
   • Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9. Frost the Cupcakes:
   • Once the cupcakes are completely cooled, frost them with pineapple cream cheese frosting. Optionally, garnish each cupcake with a pineapple wedge.

For the Pineapple Cream Cheese Frosting:

1. Cream the Ingredients:
   • In a medium bowl, beat the softened cream cheese and butter together until the mixture is fluffy and smooth.
2. Add Flavorings:
   • Mix in the vanilla extract and drained crushed pineapple until well combined.
3. Incorporate Confectioners’ Sugar:
   • Gradually add the confectioners’ sugar, one cup at a time, mixing until the desired sweetness and consistency are achieved.
4. Storage:
   • Store frosted cupcakes in the refrigerator until ready to serve.