½cupcrushed pineappledrained well or fresh pineapple chopped into small pieces
1stickbutterroom temperature (1/2 cup)
Preheat the oven to 350º F.
In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined. Add in the drained crushed pineapple, and mix well.
Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about 1/2 full.
Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 1-2 minutes, until light and fluffy.
Add in the pineapple puree and mix.
Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn't too wet. I like to mix the buttercream by hand first, then use an electric mixer.
Transfer a portion of the frosting to a piping bag with fit a piping tip (I used wilton #2D). Push or squeeze the frosting down, getting rid of any air pockets.
Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
Top the cupcakes with pineapple cookies, pineapple slices, or dried pineapple pieces.