For the cupcakes:
225g unsalted butter (softened)
225g caster sugar
225g self-raising flour
1.5 tsp baking powder
4 eggs
1 tsp vanilla essence
175g crushed pineapple

For the icing:
200g cream cheese (softened)
175g icing sugar, sieved
1 tbsp lemon juice
1 tsp vanilla essence
50g chopped cashew nuts

Preheat the oven to 175 degrees Celsius
Place 18 paper cupcake wrappers in the muffin pan.
Combine all cupcake ingredients, except the pineapple, in a large bowl and beat with an electric whisk for about 2 - 3 minutes.
Stir in the pineapple.
Spoon batter into the cupcake wrappers and bake for 20 minutes.
Remove from oven and leave to cool.

To make the icing;
Slowly beat the cream cheese and icing sugar in a large bowl until creamy and soft.
Add lemon juice and vanilla and beat briskly until well combined.
Spread the icing onto the cooled cupcakes and garnish with the cashew nuts.