1-Preheat and prepare the pan: Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners to keep things neat and prevent sticking. This simple prep sets the stage for even baking and makes cleanup a breeze.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure they blend well.

3-Cream butter and sugars: In another bowl, beat the softened butter until it’s creamy, then mix in the light brown sugar and granulated sugar for about 3 minutes until light and fluffy.

4-Add vanilla and eggs: Next, stir in the vanilla extract, followed by the eggs one at a time, making sure each is fully incorporated before adding the next.

5-Fold in pineapple and combine: Now, fold in the crushed pineapple along with its juice to infuse that tropical flavor and moisture. Gently add the dry ingredients to the wet mixture and stir just until combined don’t overmix, as that can make the cupcakes tough.

6-Fill pans and bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full, then bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

7-Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely, which helps them set up perfectly.

8-Prepare frosting: Once cooled, it’s time for the frosting. First, grind the freeze-dried pineapple into a fine powder and sift it to remove any chunks. Beat the softened butter until creamy, then add half of the confectioners’ sugar and mix until smooth. Blend in the remaining sugar, the pineapple powder, vanilla extract, and salt, adjusting with heavy cream as needed for a spreadable consistency.

9-Frost and serve: Finally, frost the cupcakes and enjoy their sweet, moist texture right away. For more ideas on frosting, you might check out my pineapple sunshine cake recipe for additional inspiration.