Pina Colada Cupcakes

What a fun and festive way to end a Father's Day barbecue.  These cupcakes are light, moist and flavorful. I used to make them with vanilla buttercream and then one time I thought I would try cream cheese frosting and they got rave reviews. I have never gone back to the buttercream for this recipe. I usually top them with coconut and a cherry to complete the pina colada taste. Enjoy!

2 1/2 cups cake flour
1 teaspoon salt
1/2 t. baking soda
1 3/4 cups sugar
2 sticks butter
2 eggs
1 cup low fat buttermilk
1 teaspoon vanilla
1 teaspoon McCormick imitation rum extract
1 teaspoon white vinegar (helps in raising, cannot taste it)
8 oz. can crushed pineapple (drained well)

In bowl whisk together flour, baking soda and salt, set aside.

Cream butter and sugar, then beat in eggs, one at a time.  Alternately add flour mixture and buttermilk.  Beat in vinegar, vanilla and rum extract.  Add drained pineapple and mix.

Bake at 350 degrees for 18 minutes. Make sure cupcakes are totally cool before frosting. Make 24 regular size cupcakes.

Cream Cheese Frosting:
1 - 8 oz. pkg. cream cheese
3/4 cups butter (1 1/2 sticks)
4 1/2 cups powdered sugar
1 t. vanilla

Cream butter then add cream cheese and mix until smooth. Add powdered sugar, one cup at a time, and mix well until creamy.  Add vanilla.

Frost cooled cupcakes and sprinkle with toasted or plain coconut and top with a cherry.