Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners and set aside.

In a large bowl combine the cake mix, melted butter, eggs, milk, vanilla, cinnamon, and allspice. Whisk until mostly smooth.

Fold in the candied pineapple.

Fill the muffin cups 3/4 of the way full (I like to use a 4 Tablespoon cookie scoop to do this).

Bake for 18-20 minutes. Remove from oven and cool on wire rack.

To make the frosting beat the butter in a large bowl. Add in the pineapple juice and vanilla and blend until smooth.

Add the powdered sugar, a half cup at a time, beating after each addition, until desired consistency is reached.

Pipe the frosting onto the cupcakes. Top with a candied pineapple or cherry if desired.