Pineapple Cupcakes

| |

We are in the midst of the winter doldrums now.  The holidays are over and it will be a while before, well, before anything fun happens.  It’s winter with longer days, gray skies and mostly crappy weather.  So, I’m thinking we need a fun summery cupcake to cheer ourselves up and think of summer days ahead.  These pineapple cupcakes from Lady Behind the Curtain fit the bill perfectly.  There is even a cherry surprise in each one!  Summer will be here before you know it…or you can close your eyes and eat a pineapple cupcake and dream of summer.

Pineapple Cupcakes

Makes about 18 cupcakes

Ingredients

For the Cupcakes:
  • 1-1/2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/4 cup milk
  • 18 maraschino cherries
  • 20 ounce can pineapple chunks (each chunk cut in half)
  • pineapple rings (garnish, cut into wedges)
For the Pineapple Cream Cheese Frosting:
  • 8 ounce cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 cup crushed pineapple with juice
  • 2 pounds confectioners’ sugar

Instructions

For the Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Line cupcake tin with 18 cupcake liners and set aside.
  3. In a medium bowl combine the flour, baking powder and salt.
  4. Beat together the butter and sugar until fluffy.
  5. Add the vanilla and eggs one at a time until well combined.
  6. Add the flour mixture alternating with the milk.
  7. Mix until just combined.
  8. Add 1 teaspoon of batter to the bottom of each cupcake liner. Add a cherry.

Lady-Behind-The-Curtain-Pineapple-Cupcakes-1

 

   9.  Top with 1 tablespoon of batter.

Lady-Behind-The-Curtain-Pineapple-Cupcakes-2

10. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)

Lady-Behind-The-Curtain-Pineapple-Cupcakes-3

11.  Top with another tablespoon of batter.

12. Bake 20 – 23 minutes.

13. Cool on wire rack in cupcake pans.

14. Frost with pineapple cream cheese frosting when completely cooled.

15. Top with a pineapple wedge (optional).

For the Pineapple Cream Cheese Frosting:

Cream together the cream cheese and butter until fluffy. Add the vanilla and pineapple and mix until well combined. Add the confectioners’ sugar 1 cup at a time. Store frosted goods in the refrigerator.

Previous

Boston Cream Pie Bites

Leave a Comment