Preheat the oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients and then fold in the crushed pineapple until just combined.
Pour the batter into prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and pineapple extract until well combined.
Frost the cooled cupcakes generously with the pineapple Dole Whip-inspired cream and top with crushed pineapple for decoration.
