Tropical pineapple cupcakes
Tropical Pineapple Cupcakes are a delicious and tropical dessert perfect for summer parties or gatherings. This recipe provides 6% of your daily requirements of vitamins and minerals and is suitable for lacto-ovo vegetarians. It is a budget-friendly option for fans of American cuisine.
Ingredients
flour
187.5 g
baking powder
1.5 tsps
butter
2 Tbsps
powdered sugar
907.18 g
cream cheese
226.8 g
egg yolk
4
cane sugar
200 g
maraschino cherries
18
milk
946.35 ml
pineapple chunks
90.5 g
pineapple rings
18 servings
salt
0.25 tsps
vanilla
0.5 tsps
vanilla extract
1 tsp
Method
- For the Cupcakes: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.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
- Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.
- 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).For the Pineapple Cream Cheese Frosting: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.
Nutrition:
Carbs
80 g
Fat
8 g
Protein
4 g
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