Pineapple Cupcakes Recipe
These Pineapple Cupcakes bring sweet summer tropical fruit into a fluffy cupcake that will brighten your day!
Servings: 12
Calories: 322kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 Tbsp brown sugar
- 1/2 cup (1 stick) butter room temperature
- 1 egg + 1 egg white
- 6 Tbsp sour cream
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp vanilla
- 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. Line one standard size muffin tin with liners, set aside.
- In the bowl of a stand mixer, beat together butter, sour cream and sugars until light and fluffy. Add vanilla and eggs, mix just until incorporated.
- In a medium size mixing bowl, combine flour, baking powder, baking soda and salt. With mixing speed on low, gradually add dry ingredients, mix until combined.
- Remove bowl from stand and fold in crushed pineapple. Scoop into liners and fill each ¾ of the way full. Place in oven and bake for 20-22 minutes or until the 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.
Nutrition
Serving: 1cupcake | Calories: 322kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 191mg | Potassium: 94mg | Fiber: 1g | Sugar: 37g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg