Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
Combine the 1/2 cup of softened butter, brown sugar, granulated sugar, vanilla extract and 2 eggs mixing well.
Slowly fold in the dry ingredients and then add in the 8 oz of crushed pineapple.
Fill the muffin wells about 3/4 full and bake for 18-20 minutes.
Removed from the oven and let cool completely.
In a medium bowl, combine the powdered sugar, 1/2 cup softened butter and coconut milk.
Use a hand mixer to get it nice and fluffy.
Attach the star frosting tip to the disposable piping bag and fill with frosting.
Gently squeeze the frosting from the bag and generously frost each cupcake.
Sprinkle with shredded coconut.
Repeat with all cupcakes.
Serve Pineapple Cupcakes to your hungry brood!