1-First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt to get that base ready.

2-Next, in a mixer, beat the softened butter and sugar until fluffy, then add eggs one at a time for a smooth mix. In another bowl, combine the coconut milk, pineapple juice, and coconut extract as your wet ingredients.

3-Alternately add the wet mixture and dry ingredients to the butter mixture, mixing until just combined to keep things light. Fold in the crushed pineapple gently. Divide the batter evenly among the muffin cups and bake for 19 to 23 minutes, or until a toothpick comes out clean.

4-Allow the cupcakes to cool completely before frosting. For the frosting, whip the softened butter until fluffy, then add the coconut milk, coconut extract, and powdered sugar until light and smooth. Frost the cooled cupcakes, sprinkle with shredded coconut, and garnish with cherries and pineapple wedges as desired.