Set oven to 350 degrees F.

In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth.

On low, mix in the vanilla and oil.

Next add in yogurt and crushed pineapple until fully incorporated.

Add flour mixture and mix until smooth.

Line your cupcake pan and fill each cupcake 2/3 full.

Bake for 20-22 minutes and let cool before filling and frosting.

In a large microwave safe bowl, whisk together sugar, salt, and eggs until smooth.

Next whisk in the pineapple juice, lemon juice, and butter.

At full power cook in the microwave for 1 minute.

Take out and whisk curd. Microwave again for 1 minute.

The whole microwave time takes about 3-5 minutes depending on the strength of your microwave. Just make sure to whisk it after each minute.

Pineapple curd is done when it coats the back of a metal spoon.

Drain pineapple and set aside juice.

Beat together butter, salt, crushed pineapple, and 5 tablespoons pineapple juice.

Gradually add in sugar one cup at a time until desired thickness.

Add a little more juice if needed.

Pipe onto cupcakes.

Assembly

Cut a small hole out of the tops of each cooled cupcake and spoon in cooled pineapple curd. Place top of cupcake back on.

Using a piping bag, decorate the tops of each cupcake.