These selfmade Pineapple Cupcakes are moist and buttery with bits of pineapple in each chew.
We have stuffed them with a easy pineapple filling, and frosted with cream cheese frosting. Hold this recipe in thoughts for birthdays and summer season celebrations!
Components for Pineapple Cupcakes
You’ll find the full, printable recipe on the backside of this put up. Here’s a fast have a look at our key elements:
- Unsalted Butter (we add the salt individually)
- Sugar
- Eggs
- Cake Flour has much less protein, leading to a extra tender crumb
- Baking Powder, Baking Soda, Salt
- Crushed Pineapple (undrained)
- Milk
- Vanilla Extract, (Pineapple Extract is non-obligatory)
*See Recipe Card for the filling & frosting elements & recipes!
Make Pineapple Cupcakes
You’ll find the complete recipe on the backside of this put up. Here’s a fast have a look at our steps!
- Preheat the oven to 350 levels, add paper cupcake liners to cupcake pan(s)
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Put aside
- In one other bowl, add the milk, vegetable oil, one cup undrained pineapple, vanilla extract, (and pineapple extract- non-obligatory). Put aside.
- Utilizing the leftover undrained pineapple, reserve ¼ cup of the juice- this may be brushed over the freshly baked cupcakes later.
- Within the bowl of your mixer, add the softened butter and blend at medium pace till easy. Progressively add the sugar and proceed to combine on medium pace for 3 to five minutes till lightened in colour and fluffy.
- Add the eggs one after the other, mixing after every till the yellow of the yolk has blended.
- With the mixer on low pace, alternately add the flour combination and pineapple combination, starting and ending with the dry elements (3 additions of dry elements and a pair of of liquid).
- Combine simply till integrated. Watch out to not over-mix.
- Scoop about ¼ cup bake batter into every cupcake liner (within the cupcake pans)
- Bake at 350 levels for 15-18 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs hooked up.
- Makes roughly 28-30 cupcakes (roughly ¼ cup of batter per cupcake)
- Utilizing a pastry brush, flippantly brush the tops of the cupcakes with pineapple juice. That is an non-obligatory step however provides an additional increase of taste.
Pineapple Filling
So as to add a lift of pineapple taste, we made a scrumptious, EASY pineapple filling. Crushed pineapple, sugar, and corn starch are delivered to a boil and stirred for a few minutes till it thickens.
As soon as cool, the pineapple filling is positioned in a disposable piping bag with the tip snipped away. Holding the piping bag vertically, push it midway down into the cupcake and fill.
(You are able to do a trial run on a plate to get an thought of how shortly the filling comes out when flippantly squeezed.)
*One other Filling Choice-One other nice choice for filling is the Pineapple & Cream filling that we utilized in our Pineapple Cake recipe.
Frosting the Cupcakes
We used our go-to cream cheese frosting right this moment. It is a easy recipe with softened cream cheese and butter, powdered sugar, and a pinch of salt.
In the event you discover at any time that it’s turning into too tender to simply work with, simply pop the piping bag or bowl of frosting within the fridge for ten minutes or so to agency issues up.
Embellish nevertheless you want! We topped our cupcakes with piped shells (star tip 21). You can additionally use a 1M or 2D tip for easy swirls. We love the mixture of cream cheese frosting with these cupcakes!
*One other nice choice for frosting is the whipped cream cheese frosting from our Pineapple Dream Cake.
Extra Pineapple Truffles
We have made many truffles with pineapple through the years! Just a few of our favorites are our Piña Colada Cake, Pineapple Pound Cake, Carrot Cake, and Pineapple Coconut Cake. We even have a terrific Pineapple Upside Down Bundt Cake that could not be simpler.
Thanks a lot for stopping by right this moment! We hope that you simply take pleasure in this pineapple cupcake recipe. Be sure that to take a look at our full assortment of cake recipes.
We have now many extra cupcake recipes to share, together with scratch cake recipes and recipes from cake combine. We even have an enormous assortment of cake adorning tutorials!
For the Cupcakes
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Preheat the oven to 350 levels, add paper cupcake liners to cupcake pan(s)
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Put aside
-
In one other bowl, add the milk, vegetable oil, 1 cup undrained pineapple, vanilla extract, (and pineapple extract- non-obligatory). Put aside.
-
With the leftover canned, undrained pineapple, reserve ¼ cup of the juice- this may be brushed over the freshly baked cupcakes.
-
Within the bowl of your mixer, add the softened butter and blend at medium pace till easy. Progressively add the sugar and proceed to combine on medium pace for 3 to five minutes till lightened in colour and fluffy.
-
Add the eggs one after the other, mixing after every till the yellow of the yolk has blended.
-
With the mixer on low pace, alternately add the flour combination and pineapple combination, starting and ending with the dry elements (3 additions of dry elements and a pair of of liquid).
-
Combine simply till integrated. Watch out to not over-mix.
-
Scoop about ¼ cup bake batter into every cupcake liner (within the cupcake pans)
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Bake at 350 levels for 15-18 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs hooked up. We prefer to take away cupcakes instantly from the pans to stop over-baking. Baking instances can fluctuate relying on pan & oven- test at quarter-hour to be on the protected facet, however it might take a couple of minutes extra.
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Makes roughly 28-30 cupcakes (roughly ¼ cup of batter per cupcake)
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Utilizing a pastry brush, flippantly brush the tops of the cupcakes with pineapple juice. That is an non-obligatory step however provides an additional increase of taste.
For the Pineapple Filling
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Mix all elements (crushed pineapple, corn starch, and sugar) in a saucepan and cook dinner over medium warmth.
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When the combination begins to boil, stir consistently till it begins to thicken, roughly 1 to 2 minutes.
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Remember the fact that it can thicken much more because it cools. Cool utterly in fridge earlier than utilizing.
For the Cream Cheese Frosting
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Add the softened butter to the bowl of your mixer, combine till easy.
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Minimize the softened cream cheese into items and add to the butter, mixing till blended.
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Add the vanilla extract.
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Progressively add powdered sugar and blend till effectively blended.
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This cream cheese frosting will pipe greatest if used whereas nonetheless chilled. You may make it prematurely, refrigerate and when prepared to make use of let it soften barely and remix. Don’t microwave to melt. If the frosting turns into too tender whereas utilizing simply refrigerate the piping bag or bowl for a short time to agency it up.
Meeting
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As soon as the cupcakes and filling have cooled, it’s time to assemble! Place the pineapple filling in a disposable piping bag with the tip snipped away. (Snip away sufficient that the pineapple filling can simply circulation out).
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Holding the piping bag of pineapple filling vertically, insert it midway into the cupcake and fill with a little bit of pineapple filling. (It’s a good suggestion to do this over a plate first to rely what number of seconds it takes to achieve the specified quantity. You probably have an additional cupcake, you might do a observe run after which slice in half to see how a lot is inside.)
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After filling the cupcakes, frost with cream cheese frosting. We used a tip 21 to pipe easy shells, however you might additionally use a big star tip (2D or 1M) for traditional swirls.
Refrigeration
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These cupcakes needs to be saved in an hermetic container, sealed bakery field, or beneath a cake dome within the fridge.
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For the perfect taste and texture, take away them from the fridge a few hours earlier than serving. This can enable the cupcakes time to heat and soften (as truffles and cupcakes containing butter turn into extra agency when chilled).
Recipe makes roughly 7 cups batter.
Pineapple Extract is listed as non-obligatory because it is not as generally discovered on the grocery retailer. With out it, you’ll nonetheless have a terrific cupcake with gentle pineapple taste.
