Preheat oven to 350 F. Line muffin pan with cupcake liners.

Combine flour, baking powder, and salt. Stir with whisk and set aside.

In a separate bowl, beat butter on medium speed until creamy. Add the sugar and beat to combine (about 3 minutes).

Add vanilla to butter mixture and beat on low. Add eggs one at a time, mixing well after each addition.

Beat in crushed pineapple. Add the flour, mixing just until combined.

Divide batter into prepared muffin pan. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

Cool in pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.

Combine butter, 2 cups of powdered sugar, vanilla, and pineapple juice. Beat until smooth.

Add remaining 2 cups of powdered sugar and beat until fluffy.

If desired, add a few drops of yellow food coloring.

Using a star tip, pipe frosting onto cooled cupcakes. Garnish cupcakes with slices of fresh pineapple and Mickey straw.