Tropical Pineapple Cupcakes

Ingredients

• 1.5 cups flour 
• 1.5 teaspoons double-acting baking powder 
• 2 tablespoons butter melted
• 2 pounds powdered sugar 
• 8 ounce cream cheese softened
• 4  egg yolk 
• 1 cup granulated sugar 
• 18  maraschino cherries 
• 1 quart milk 
• 0.5 cup pineapple rings with juice crushed
• 20 ounce pineapple chunks chunk cut in half) canned
• 18 servings pineapple rings cut into wedges)
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla 
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• oven
• wire rack
• muffin liners

Directions

1. For the Cupcakes:Preheat oven to 350 degrees.Line cupcake tin with 18 cupcake liners and set aside.In a medium bowl combine the flour, baking powder and salt.Beat together the butter and sugar until fluffy.
2. Add the vanilla and eggs one at a time until well combined.
3. Add the flour mixture alternating with the milk.
4. Mix until just combined.
5. Add 1 teaspoon of batter to the bottom of each cupcake liner.
6. Add a cherry.Top with 1 tablespoon of batter.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
7. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.
8. Bake 20 - 23 minutes.Cool on wire rack in cupcake pans.Frost with pineapple cream cheese frosting when completely cooled.Top with a pineapple wedge (optional).For the Pineapple Cream Cheese Frosting:Cream together the cream cheese and butter until fluffy.
9. Add the vanilla and pineapple and mix until well combined.
10. Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.