1-First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners. This step gets everything set for even baking and that perfect rise. Whisk together the dry ingredients: 1 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

2-Next, in another bowl, cream the 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until fluffy and light. Add the 2 large eggs one at a time, mixing well after each. Then, stir in 1/3 cup canned coconut milk, 1/3 cup pineapple juice, and 1/4 teaspoon coconut extract for that tropical twist.

3-Now, alternate adding the flour mixture and the coconut-pineapple liquid mixture to the butter mix, starting and ending with the flour. Gently fold in the 1 cup well-drained canned crushed pineapple to keep the batter chunky and full of flavor. Fill the muffin cups nearly full with batter for nice, tall cupcakes.

4-Bake for 19 to 23 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack before frosting. The total time, including prep and cooling, is about 1 hour and 55 minutes, so plan ahead for the best results. For the frosting, beat 1 cup softened unsalted butter until fluffy, then add 2 tablespoons canned coconut milk, 3/4 teaspoon coconut extract, and 3 1/2 cups powdered sugar until smooth and light.

5-Once cooled, spread the frosting on top and sprinkle with 3/4 cup sweetened shredded coconut. Add optional maraschino cherries or fresh pineapple wedges for a fun look. This method keeps your Pina Colada Cupcakes moist and bursting with pineapple coconut flavor, perfect for any occasion.