As promised…here is the recipe for these mouth watering cupcakes.
They are THE PERFECT SUMMERTIME treat!
I got the recipe from my sister awhile back and I’m not quite sure which website it’s from….but enjoy!
*Note: If you are going to frost your cupcakes with a large tip…you’ll need to DOUBLE the frosting recipe. Also, if you plan to use maraschino cherries on top…make sure to rinse and dry them first so that the cherry juice doesn’t drip and run all over your frosting.
**Double Note: It’s really bugging me that I don’t know how to put the little squiggly line over the N in Pina on my computer. Oh well.
Pineapple Cupcakes
(recipe
by Glory Albin)
by Glory Albin)
2
1/2 cups flour
1/2 cups flour
1
1/2 teaspoons baking powder
1/2 teaspoons baking powder
1/2
teaspoon baking soda
teaspoon baking soda
1/2
teaspoon salt
teaspoon salt
3
eggs
eggs
1
3/4 cups sugar
3/4 cups sugar
1
cup vegetable oil
cup vegetable oil
1
teaspoon vanilla extract
teaspoon vanilla extract
3/4
cup sour cream
cup sour cream
1
1/2 cups canned crushed pineapple (drained slightly)
1/2 cups canned crushed pineapple (drained slightly)
Directions-
1.
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.
In a large bowl, using an electric mixer on medium speed, beat the eggs and
sugar until slightly thickened and a light cream color (about 2 minutes).
In a large bowl, using an electric mixer on medium speed, beat the eggs and
sugar until slightly thickened and a light cream color (about 2 minutes).
3.
On low speed, mix in the oil and vanilla until blended.
On low speed, mix in the oil and vanilla until blended.
4.
Add in the pineapple and sour cream and mix until fully incorporated.
Add in the pineapple and sour cream and mix until fully incorporated.
5.
Add the flour mixture and blend until just combined and smooth.
Add the flour mixture and blend until just combined and smooth.
6.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.
Remove from pan and cool on wire rack.
Remove from pan and cool on wire rack.
9.
Frost with Coconut Cream Cheese Frosting (recipe below)
Frost with Coconut Cream Cheese Frosting (recipe below)
Recipe
yields 24-28 cupcakes.
yields 24-28 cupcakes.
Coconut Cream Cheese Frosting
½
cup (1 stick/8 Tablespoons) butter, at room temperature
cup (1 stick/8 Tablespoons) butter, at room temperature
8
oz. cream cheese, at room temperature
oz. cream cheese, at room temperature
1/2 teaspoon
vanilla extract (always use pure vanilla extract if possible)
vanilla extract (always use pure vanilla extract if possible)
1
1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of
coconut extract, you can always add more, but you can’t take it out!)
1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of
coconut extract, you can always add more, but you can’t take it out!)
4
cups powdered confectioners sugar
cups powdered confectioners sugar
1
Tablespoon heavy cream, heavy whipping cream or milk
Tablespoon heavy cream, heavy whipping cream or milk
-or-
1
Tablespoon Dark Rum
Tablespoon Dark Rum
Directions:
*Place
butter in a large mixing bowl and blend until smooth. Add cream cheese and blend
until well combined, about 30 seconds.
butter in a large mixing bowl and blend until smooth. Add cream cheese and blend
until well combined, about 30 seconds.
*Add
vanilla extract, coconut extract and powdered sugar (1 cup at a
time) and blend on low speed until combined. Increase to medium speed and
beat until it begins to get fluffy.
vanilla extract, coconut extract and powdered sugar (1 cup at a
time) and blend on low speed until combined. Increase to medium speed and
beat until it begins to get fluffy.
*Slowly
add the heavy cream or rum.
add the heavy cream or rum.
*Beat
until fluffy, about 1 minute.
until fluffy, about 1 minute.
*Use
at once or keep refrigerated. (This frosting will keep well in the refrigerator
for several days, but you may need to re-beat it for the best texture.)
at once or keep refrigerated. (This frosting will keep well in the refrigerator
for several days, but you may need to re-beat it for the best texture.)
For
added flavor and texture, top frosted
cupcakes with toasted coconut.
added flavor and texture, top frosted
cupcakes with toasted coconut.
(To
toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet
and bake at 375*F about 4-5 minutes).
toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet
and bake at 375*F about 4-5 minutes).
Decorate
cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.
cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.
Enjoy!
I'm so glad you posted this recipe! Tyson LOVED them and I was going to ask you for it. Thanks again for having the shower at your house and taking care of all the amazing decor. You're the best.
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