Preheat your oven to 350°F. Place paper muffin cups into 2 muffin tins (you’ll need about 18, possibly more if you use less batter).

For the Cupcakes:

In a large bowl, cream the butter until whipped and soft. Add the sugar and eggs, one at a time. Beat well after each addition. Mix in the crushed pineapple, coconut cream, and coconut extract. (If you like a stronger coconut flavor, use 3 tsp. If you prefer less, use 2 tsp. I personally prefer 3 tsp coconut extract.)

Add the flour, baking powder, baking soda and salt. Beat for one minute on medium-high speed.

Pour into the lined muffin tins, fill each one about ⅔ of the way. Bake for 15-18 minutes or until tests done when a toothpick or fork inserted in the middle comes out clean.

Cool completely.

For the frosting:

Beat the butter until smooth and whipped. Add the cream cheese and mix well. Slowly add the confectioners’ sugar, adding ½ to 1 cup at a time. Add 3 cups and check the consistency.

If it needs more thickness, add ½ cup more confectioners’ sugar until 4 cups have been added. Add the vanilla and coconut extract (add 2 tsp coconut extract first, then test for taste. Add more if you prefer a stronger coconut flavor.) Next, add the rum OR rum extract and heavy cream. Start with 1 tsp heavy cream and add 1 teaspoon more each time until the frosting is at your desired consistency. If it’s too thin, you can add more confectioners’ sugar to thicken it up.

Beat well for 1-2 minutes until the frosting is fluffy.

Frost your cupcakes and add a maraschino cherry to the top of each cupcake for added decoration and flavor.