1-Preheat your oven: Preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3-Beat butter and sugars: In another bowl, beat the butter on medium speed until creamy. Add both sugars and continue beating for 3 minutes.

4-Add vanilla and eggs: On low speed, mix in the vanilla extract, then beat in the eggs one at a time, mixing thoroughly after each.

5-Add crushed pineapple: Add the crushed pineapple with its juice and mix until combined.

6-Combine batter and bake: Gradually add the flour mixture, mixing just until combined. Divide the batter evenly among the lined cups.

7-Bake and cool: Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8-Prepare frosting: For the frosting, grind the freeze-dried pineapple into a fine powder and sift it. Beat the butter on medium-high speed until creamy and pale, about 5 minutes. Add half of the confectioners’ sugar and beat on low until combined, then on medium-high for 3 to 5 minutes. Add the remaining sugar and the pineapple powder, repeating the same mixing steps. Add the vanilla extract and salt, then mix on low while slowly adding the heavy cream. Increase to medium-high speed and beat until smooth and spreadable, scraping down the bowl as needed. Add more cream if necessary to reach the desired consistency, then spread the frosting on the cooled cupcakes.