Pineapple Cream Cupcakes

Pineapple Cream Cupcake

The Story:
When I’m asked to bake cupcakes for a party, I have to think about my Party Cake Tricks.
1. There has to be a chocolate cupcake
2. There has to be a fruity cupcake
3. They all have to be topped with something fun

 

In the middle of winter when there is literally 2 feet of snow outside my door, it makes perfect sense to make a fruity cupcake, right? Yeah..maybe not. But these just looked like a sneak peak into Spring Break. I made about 50 of them of a party, but only topped 4 with maraschino cherries. Guess which ones went first? Yeah.[end-story]

Pineapple Cream Cupcakes

Ingredients

Pineapple Cake:
1 box yellow cake mix
1/3 C. melted butter, cooled
3 eggs
1 1/4 C. crushed pineapple with juice
2 tsp. vanilla extract
Cream Cheese Frosting:
1/2 C. butter, softened
8 oz cream cheese, softened
1 tsp. vanilla extract
3-4 C. powdered sugar
Maraschino Cherries for decoration

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl combine butter, eggs, pineapple and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until and inserted knife comes out clean.
6. Let cool.
7. Frosting: Beat butter and cream cheese for 2 minutes until smooth. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add milk or cream.
8. Pipe onto cooled cupcakes and top with a cherrie and sprinkles to dress them up.
9. Bust out a lawn chair and pretend you're on Spring Break.

Pineapple Cream CupcakesCupcakes and Cherries

 

28 thoughts on “Pineapple Cream Cupcakes

  1. 1
    Crystal says:

    I made these today and they are so good!!!

  2. 2
    Melinda says:

    you don’t prepare the box cake mix as normal right? you just use the juice etc as a sub?

  3. 3
    Adriana says:

    I made these for my co-workers recently – HUGE hit! A refreshing treat during the cold winter months (and not too heavy either). I can’t wait for your cookbook to come out.

  4. 4
    Tiffany says:

    About how many cupcakes does this recipe make. Also, do the cupcakes need to be refrigerated?

    • 4.1

      It makes 20-24 depending on how big you make them! And I do not refrigerate my cupcakes, but they always get eaten within 2 days

      • Jennifer says:

        Don’t refrigerate the cupcakes…they will dry out. You can however wrap them in plastic wrap and freeze them. When they thaw out they will be even more moist than when you made them:)

  5. 5
    Linda says:

    Made these and they were delicious! Thank you for sharing.

  6. 6
    Lacie says:

    I found this recipe yesterday and I wanted to print it today, but the recipe has disappeared. Where can I find it?

  7. 7
    bev klinzing says:

    Wheres the scratch receipe?

  8. 8
    Angela says:

    I am a volunteer in a nursing home and I love to bake for them . They are just going to love these …yep, using cherries on all of them ! lol

  9. 9
    Leah says:

    I just made these and substituted vanilla in the frosting for imitation coconut, and added a pile of sweetened coconut flakes on top! Delicious!

  10. 10
    Amber says:

    I was considering doing the same w the frosting. I think you talked me into it. :)

  11. 11
    Pam says:

    Can I use fresh pineapple in this recipe? Would I just use the same amount? Thanks :)

  12. 12
    Jennifer A. says:

    How well do you think the frosting would last in an outdoor setting?

  13. 13
    Rachel says:

    Can you put a slice of pineapple at the bottom of the cupcake?

  14. 14
    Cynthia says:

    These came out GREAT. This was exactly what I was looking for and they were perfect! Thanks!

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