Pineapple Cupcakes - CAKE COOKING RECIPES IDEAS

Pineapple Cupcakes

I am a huge fan of fruity desserts. So it should come as no surprise that I want to fruit in all my desserts. It’s a habit that I can’t control.

These cupcakes have been on my mind for quite some time now. I made batch after batch to develop the best recipe possible. And these are fabulous! I'm sure they'd be even more fabulous with pineapple frosting swirled on top!!


Ingredients
1 2/3 cups (216 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
1/4 cup (53 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
8-ounce can (234 g) crushed pineapple, undrained
1 recipe coconut buttercream frosting

Instructions
Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes.
With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition.
Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.
Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting.

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