Pineapple Cream Cheese Cupcakes

Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Fold in the crushed pineapple.
Fill each cupcake liner three-quarters full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
Frost the cooled cupcakes with the cream cheese mixture. Top with diced fresh pineapple.
Drizzle the honey over the top and sprinkle with sugar crystals.