Tropical Pineapple Cupcakes
Servings: 18
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
2 tablespoons Melted Butter
2 pounds confectioners' sugar
8 ounce cream cheese, softened
4 Eggs, plus 1 Egg Yolk
1 cup granulated sugar
18 maraschino cherries
1 quart #milk
1/2 cup crushed pineapple with juice
20 ounce can pineapple chunks (each chunk cut in half)
pineapple rings (garnish, cut into wedges)
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon Pure Vanilla Extract
Equipment:
muffin liners
bowl
oven
wire rack
Cooking instruction summary:
- For the Cupcakes:
- Preheat oven to 350 degrees.
- Line cupcake tin with 18 cupcake liners and set aside.
- In a medium bowl combine the flour, baking powder and salt.
- Beat together the butter and sugar until fluffy.
- Add the vanilla and eggs one at a time until well combined.
- Add the flour mixture alternating with the milk.
- Mix until just combined.
- Add 1 teaspoon of batter to the bottom of each cupcake liner. Add a cherry.
- Top with 1 tablespoon of batter.
- NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
- Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)
- Top with another tablespoon of batter.
- NOTE: You'll need to use the same spreading method you did for the first layer.
- Bake 20 - 23 minutes.
- Cool on wire rack in cupcake pans.
- Frost with pineapple cream cheese frosting when completely cooled.
- 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.
Step by step:
1. For the Cupcakes:Preheat oven to 350 degrees.Line cupcake tin with 18 cupcake liners and set aside.In a medium bowl combine the flour, baking powder and salt.Beat together the butter and sugar until fluffy.
2. Add the vanilla and eggs one at a time until well combined.
3. Add the flour mixture alternating with the milk.
4. Mix until just combined.
5. Add 1 teaspoon of batter to the bottom of each cupcake liner.
6. Add a cherry.Top with 1 tablespoon of batter.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
7. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.
8. Bake 20 - 23 minutes.Cool on wire rack in cupcake pans.Frost with pineapple cream cheese frosting when completely cooled.Top with a pineapple wedge (optional).For the Pineapple Cream Cheese Frosting:Cream together the cream cheese and butter until fluffy.
9. Add the vanilla and pineapple and mix until well combined.
10. Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.
Nutrition Information:
covered percent of daily need
