Pina Colada Flavored Cupcakes

Set the oven to 350 degrees F. Line or grease 24 cupcake tins.

Mix the dry cake mix, coconut milk, vegetable oil, eggs, and coconut extract until smooth. The batter should be slightly thicker than usual.

Add the drained pineapple tidbits to the batter, keeping the juice for the frosting.

Pour the batter into the cupcake tins, filling each ⅔ full. Bake for 18-21 minutes until a tester is clean and the tops spring back. Cool in tins for 5 minutes, then transfer to a rack.

In a stand mixer, whip the butter and brown sugar on high until light and fluffy, about 3-5 minutes.

Gradually mix in the powdered sugar and pineapple juice, alternating between them. Start on low speed and increase to high. Adjust thickness with pineapple juice if needed.

Add the coconut extract and beat the frosting on high for another 5 minutes until very light and fluffy.

Fill a piping bag with the frosting using a large piping tip.

Optionally, decorate the cupcakes with a pineapple ring, frosting, shredded coconut, and a maraschino cherry.