Pineapple Cupcakes Recipe
These Pineapple Cupcakes are moist and flavorful, featuring crushed pineapple for a tropical twist. Perfectly baked in mini muffin pans, they make a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C) and grease your mini muffin or cupcake pan.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar. In a large bowl, beat the softened butter and sugar until pale and fluffy, then add eggs one at a time, mixing well after each.
- Add Vanilla and Combine Ingredients. Add vanilla extract, then mix in the dry ingredients and milk in alternating additions, starting and ending with dry ingredients.
- Fold in Pineapple. Gently fold in the well-drained crushed pineapple.
- Fill and Bake. Fill each muffin cup about 3/4 full with batter and bake for 15 to 20 minutes until golden and a toothpick comes out clean.
- Cool. Let the pan sit for 5 minutes before loosening cakes with a knife and transferring them to a wire rack to cool completely.
Notes
- Make sure to drain the crushed pineapple well to avoid soggy cupcakes.
- Use a toothpick to test doneness; it should come out clean when cupcakes are baked through.
- Allow cupcakes to cool completely on a wire rack to set texture and flavor.
Find it online: https://yumfoodusa.com/pineapple-cupcakes-recipe/