Tropical Piña Colada Cupcakes with Coconut Frosting - My Home Made Recipe

Ingredients

• 2 large eggs.
• 12 paper cupcake liners.
• 1 (20-ounce) can crushed pineapple in juice.
• 1 cup all-purpose flour.
• 1/2 cup bread flour.
• 2 teaspoons baking powder.
• 1/2 teaspoon baking soda.
• 3/4 cup granulated sugar.
• 1/4 cup packed light brown sugar.
• 1/4 cup canned coconut cream, well-stirred and at room temperature.
• 1/3 cup vegetable oil.
• 1 teaspoon vanilla extract.
• 1/4 cup reserved pineapple juice (from the can of crushed pineapple).
• 2 tablespoons granulated sugar.
• 2 tablespoons white rum.
• 16 tablespoons (2 sticks) unsalted butter.
• 1/4 teaspoon kosher salt.
• 5 cups powdered sugar (about 1 1/4 pounds).
• 1/2 teaspoon coconut extract (optional).
• 1 cup unsweetened flaked coconut.
• Fresh or unsweetened dried pineapple slices (optional).