Preheat your oven to 350°F (175°C) and line a muffin pan with 24 cupcake liners.

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar until smooth and fluffy.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add the dry ingredients to your wet mixture, stirring gently until just combined.

Fold in 1 cup of well-drained crushed pineapple into your batter.

Fill each cupcake liner about two-thirds full with the batter, and bake for 14-16 minutes.

Combine pineapple juice, crushed pineapple, and corn starch in a saucepan, bring to a boil, then cool.

For the frosting, beat together softened butter, pineapple juice, and vanilla extract, then add confectioners' sugar and mix until smooth.

Once cooled, inject pineapple filling into each cupcake, then frost with Dole Whip frosting.

Decorate frosted cupcakes with leaf toppers.