1 c unsalted butter, room temperature
1 3/4 c sugar
4 eggs
1 t vanilla
1 1/2 c flour
1 1/2 c cake flour
1/2 t salt
1 t baking powder
1 t baking soda
1 c milk
20 ounces can crushed pineapple in juice, juice reserved
Drain pineapple, set aside. In a small bowl, whisk together flours, baking soda, baking powder and salt.
In a bowl cream butter and sugar together until light and fluffy; add eggs one at a time, beat well after each addition, beat in vanilla.
Add flour mixture in three batches, alternating with milk, and ending with a cup of flour. Fold crushed pineapple into batter.
Divide batter evenly among 24 cupcake liners, fill approximately 3/4 full. Bake at 350 degrees for 25-30 minutes, rotating half way through cooking time.
Cool completely on a wire rack before frosting. Prepare frosting –
1 c unsalted butter, room temperature
1/4 t salt
8 ounce can crushed pineapple, in juice
5-6 c powdered sugar
Drain pineapple, set juice aside.
In a bowl cream together butter, salt, half of the pineapple and 5 T pineapple juice.
Add powdered sugar a cup at a time, until desired consistency is reached. Taste frosting and adjust to desired flavor. If frosting is too sweet, add another dash of salt, if you want more pineapple flavor, add more pineapple juice.
Spoon frosting into a piping bag and decorate cupcakes.
