Pineapple Cupcakes
Pineapple Cupcakes requires around 43 minutes from start to finish. This recipe serves 18 and costs 59 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 396 calories, 3g of protein, and 10g of fat per serving. This recipe is liked by 77 foodies and cooks. It is brought to you by Lady Behind the Curtain. If you have cream cheese, baking powder, milk, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. With a spoonacular score of 10%, this dish is rather bad. Similar recipes include Pineapple Cupcakes with Milk Chocolate Ganache and Homemade Pineapple Candy: The Happy Cupcakes, Pineapple Cupcakes With Pineapple Cream Cheese Frosting, and Pineapple Cupcakes.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 23 minutes
Ingredients:
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 cup butter, softened
2 pounds confectioners' sugar
8 ounce cream cheese, softened
3 eggs
1 cup granulated sugar
18 maraschino cherries
1/4 cup 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 vanilla extract
Equipment:
muffin liners
bowl
oven
wire rack
Cooking instruction summary:
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.Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.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).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. 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.
7. Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.
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).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
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