16.25oz.white or yellow cake mix(I use betty crocker)
20oz.can crushed pineapple drained
1/2cupsalted butterroom temperature
4Tbsp.milkOptional: you can use pina colada cocktail mix to this frosting in leu of milk
Preheat oven to 350 degrees.
Prepare cake batter per box instructions. Fold drained pineapple into batter.
Scoop 2 - 3 Tablespoons of cake batter into lined cupcake pan, or fill each cup 3/4 of the way full.
Bake in preheated oven for 14 - 19 minutes, per box instructions.
Allow cupcakes to cool for 5 minutes, until cool enough to remove from pan, rest them to finish cooling on a cooling rack until room temperature.
To a medium mixing bowl, add butter and coconut extract. Mix with electric hand mixer until combined.
Slowly mix in the powdered sugar until incorporated with the butter.
Add in milk, be sure to scrap sides and bottom of the bowl frequently, until all ingredients are combined in a creamy, buttercream texture. *Add additional milk as needed one teaspoon at a time.
Pipe or spread frosting.
Roll in coconut flakes and/or top with a cherry.
These cupcakes are best if chilled in the fridge before serving.The cupcakes will last about 3 days in the fridge. Best if you can find a large container with a lid to store them in so they won't take on other flavors from the fridge.