• Preheat the oven to 375 degrees F. Add cupcake liners to muffin pan.
• In a large bowl, cream the butter and brown sugar until lightened and fluffy. Beat in the egg, sour cream, and vanilla.
• Next, combine the flour, baking powder, baking soda and salt. Gradually stir it into the creamed mixture just until moistened. Fold in the drained, crushed pineapple and chopped pecans.
• Scoop the batter into the paper liners in the muffin pan. (About 1/4 cup batter per cupcake). Bake at 375 degrees F for 22-25 minutes or until a toothpick can be inserted and comes out clean or with just a few crumbs attached.
• We like to remove the cupcakes from the pan just after baking. Allow to cool on a wire rack. Once completely cool, add glaze if you'd like, and store in an airtight container, under a cake dome, or in a bakery box.

Vanilla Glaze (optional)

• Add powdered sugar, vanilla, and salt to a bowl. Add 2 teaspoons milk and stir. If too thick, add another teaspoon and stir. Continue until desired consistency is reached. Should be fairly thick but also thin enough to easily drizzle with a spoon or pipe through a piping bag. Add glaze to muffins once they've cooled.