Step 1: Prepare Your Baking Setup

Start by preheating your oven to 180°C or 350°F. Line a standard muffin tin with cupcake liners. This ensures even baking and prevents sticking. Preparing your baking tray in advance allows you to transfer the batter immediately once mixed, which is important for maintaining the structure of the cupcakes.

---

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step helps evenly distribute the leavening agent so the cupcakes rise uniformly. Proper mixing of dry ingredients ensures a consistent crumb texture throughout the cupcakes.

---

Step 3: Cream the Butter and Sugars

In a separate large bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat the mixture until it becomes light and fluffy. This process incorporates air into the batter, which is essential for soft and tender cupcakes.

Take your time here. The mixture should visibly change in texture and color, becoming pale and creamy.

---

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. This ensures proper emulsification and prevents the batter from curdling. Once both eggs are fully incorporated, add the vanilla extract and mix again.

At this stage, your batter should look smooth and slightly glossy.

---

Step 5: Incorporate the Pineapple

Add the crushed pineapple to the batter. Make sure it is not overly watery, but still moist enough to provide flavor and texture. Mix gently until combined. The pineapple adds natural sweetness and moisture, which gives these cupcakes their signature tropical profile.

---

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Mix on low speed or fold gently using a spatula. Avoid overmixing, as this can result in dense cupcakes.

Mix just until everything is combined and no visible streaks of flour remain.

---

Step 7: Fill the Cupcake Liners

Using a spoon or ice cream scoop, divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.

---

Step 8: Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for about 18 to 22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.

---

Step 9: Prepare the Coconut Buttercream

In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing slowly at first to avoid a mess, then increasing speed as it incorporates.

Add the coconut extract, milk, and a pinch of salt. Beat the mixture until it becomes light, fluffy, and spreadable. The texture should be smooth and airy, perfect for piping or spreading.

---

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Be generous with the buttercream for that classic cupcake look.

After frosting, sprinkle shredded sweetened coconut on top for added texture and visual appeal.