Preheat the oven:
Preheat to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Add tropical ingredients:
Stir in crushed pineapple, coconut milk, vanilla extract, coconut extract, and orange zest until combined.
Combine batter:
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
Bake:
Divide batter evenly among cupcake liners, filling about ¾ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
Make the frosting:
Beat butter until smooth. Gradually add powdered sugar, then beat in coconut milk and extract. Add a drop of pink gel food coloring if desired and beat until light and fluffy.
Decorate:
Pipe the frosting onto cooled cupcakes. Sprinkle with toasted coconut and top each with a maraschino cherry.
Variations:
Swap orange zest for lime zest for a tarter twist.
Use crushed mango or passion fruit instead of pineapple for a different tropical base.
Add a splash of rum extract or dark rum to the frosting for a Bahama Mama cocktail-inspired finish.
Tips:
Chill cupcakes if serving on a warm day to prevent frosting from softening too quickly.
Toast coconut in a dry pan or in the oven for 4–5 minutes at 350°F for added crunch and flavor.
For a cocktail-inspired look, serve with mini umbrellas or straws as garnish.
