Step 1

Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.

Step 2

In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.

Step 3

In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes.

Step 4

With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition.

Step 5

Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.

Step 6

Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.

Step 7

Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting.