Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
In a large bowl mix together the flour, baking powder, baking soda and salt.
In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
Fold in the crushed pineapple. Don’t over mix.
Divide among the cupcake liners, filling each almost to the top.
Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
Add the remaining confectioners sugar and whip until light and fluffy.
Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)