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Pineapple Cream Cupcakes

Posted By Lizzy Mae Early On In Cake Mix,Cupcakes,Kid Friendly Cupcakes,Pineapple,Vanilla & White & Yellow Cake Mix | Comments Disabled

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.

5 from 1 vote
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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

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl combine butter, eggs, pineapple and vanilla extract.
  4. 4. Stir in cake mix until smooth.
  5. 5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until and inserted knife comes out clean.
  6. 6. Let cool.
  7. 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. 8. Pipe onto cooled cupcakes and top with a cherrie and sprinkles to dress them up.
  9. 9. Bust out a lawn chair and pretend you're on Spring Break.