FOR THE CUPCAKES

1 box yellow cake mix

1 c. crushed pineapple with juice

1/3 c. vegetable oil

3 large eggs

FOR THE FROSTING

1 c. (2 sticks) butter, softened

4 c. powdered sugar, divided

1/4 c. pineapple juice

1 tsp. pure vanilla extract

Small pineapple wedges, for garnish.

  1.  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.
  2. minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting. 
  3. 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. 
  4. 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.

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