Pineapple Cupcakes Recipe
Bring the tropics to your kitchen with these light and fluffy Pineapple Cupcakes! They’re sweet, refreshing, and topped with a pineapple frosting that’s hard to resist.
Servings: 12
Calories: 323kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoon brown sugar
- 1/2 cup (1 stick) butter room temperature
- 1 large egg + 1 egg white
- 6 Tbsp sour cream
- 3/4 tsp baking powder
- 1/4 teaspoon baking soda
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 1 cup (8 oz can) crushed pineapple pureed
Pineapple Buttercream
- 2 cups powdered sugar
- 2 Tbsp butter room temperature
- 6 Tbsp Philadelphia Pineapple Cream Cheese room temperature
- 1 tsp heavy cream
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin tin with cupcake liners, and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sour cream, and sugars until light and fluffy. Add vanilla and eggs, mixing until incorporated.
- In a medium-sized mixing bowl, combine flour, baking powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients; mix until combined.
- Remove the bowl from the stand mixer and fold in crushed pineapple. Scoop batter into liners, filling each ¾ of the way full. Place in oven and bake for 20-22 minutes or until tops are lightly golden in color. Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the buttercream, in the bowl of a stand mixer, beat together butter, cream cheese, vanilla, and salt. With mixing speed on low, add powdered sugar. Add heavy cream and beat for 3-5 minutes until light and fluffy. Frost as desired.
Notes
STORE Pineapple Cupcakes in an airtight container in the fridge for up to 4 days. If frozen, cupcakes can be stored for up to 2 months.
REHEAT at room temperature before serving for the best flavor and texture.
Nutrition
Serving: 1cupcake | Calories: 323kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 206mg | Potassium: 68mg | Fiber: 1g | Sugar: 37g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
