Ingredients
FOR THE CUPCAKES
1 box yellow cake mix
1 cup crushed pineapple with juice
1/3 cup vegetable oil
3 large eggs
FOR THE FROSTING
1 cup (2 sticks) butter, softened
4 cup powdered sugar, divided
1/4 cup pineapple juice
1 tsp pure vanilla extract
Small pineapple slice, for garnish
Directions
Preheat oven to 325° and line two cupcake pans with cupcake liners.
In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs.
Beat at medium speed for 2 minutes.
Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean.
Transfer to a wire rack and let cool completely before frosting.
Meanwhile, make frosting:
In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla.
Using a hand mixer, beat until smooth.
Add remaining 2 cups powdered sugar and beat until light and fluffy.
Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes.
Garnish each cupcake with a pineapple wedge and a decorative straw.
