• Preheat the oven to 350 degrees.  Place cupcake papers in cupcake pan cavities.
• Add all dry ingredients in the bowl of a mixer and mix to combine.
• Add butter to dry ingredients and mix to combine.  The mixture will be grainy and not smooth (mixing takes a few minutes only).
• In a separate small bowl, whisk together the milk, rum and eggs.  Pour slowly into the mixer on low speed to fully combine.  Once combined mix at medium for 2 minutes until smooth.
• Fill cupcake cavities 2/3’s full.  Place into preheated oven on the middle shelf.  Cook for 25 minutes or until tops are golden in color and a toothpick comes out of the center clean.

PINEAPPLE FROSTING

• This frosting has a great pineapple flavor with some texture from the crushed pineapple.  It complements the rum cupcakes beautifully.  The consistency of the frosting is not as thick as a traditional butter cream frosting.
• Cream butter.
• Slowly add sugar to butter, mixing to fully combine.
• Place crushed pineapple in a fine mesh strainer and push with a spatula to remove juice.  This step is to ensure the crushed pineapple is not too wet going into the frosting not to produce the amount of juice called for by the recipe.
• Add crushed pineapple, pineapple juice and lemon juice.  Mix together on low until combined.
• Add the 1/2 cup powdered sugar and mix to combine.  Mix at low speed to combine and then medium-high for an additional two minutes until it’s smooth.  If you find the frosting is not at a consistency of your choice you can add more powdered sugar to make it loftier though check the flavor as you add more to ensure it still tastes balanced.  It also can be refrigerated before icing cupcakes to firm it up.