• Preheat oven to 400 degrees F. Line two standard sized muffin tins with cupcake liners; set aside.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• Place butter in a microwave-safe bowl and melt. Whisk in brown sugar and granulated sugar until combined.
• Whisk in egg, crushed pineapple, coconut milk, coconut rum, and vanilla extract into the sugar-butter mixture until well combined.
• Add dry ingredients to wet ingredients and use a rubber spatula to mix until smooth.
• Fill each liner approximately 2/3 of the way full. Place cupcakes in oven, then drop temperature to 350 degrees F and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.

Coconut Rum Cream Cheese

• While cupcakes are cooling, with an electric or stand mixer fitted with a paddle attachment, beat softened butter and cream cheese on medium speed for 2-3 minutes, until light and fluffy.
• Add in 1 cup of powdered sugar, heavy cream, vanilla and coconut extracts, coconut rum, and salt; mix until smooth.
• Continue adding powdered sugar 1/2 cup at a time until you reach your desired sweetness. Mix on low for 1 minute, then increase speed to high and beat for 2-3 minutes, or until fluffy and smooth.
• Pipe frosting on cooled cupcakes. Garnish with shredded coconut, pineapple, cherries, or whatever you wish.
• OPTIONAL: If you'd like even more pineapple flavor, pipe a ring of frosting around the top of each cupcake, fill with crushed pineapple or tidbits, then cover with frosting and garnish.