Description
Indulge in a slice of paradise with these Pineapple Cupcakes topped with luscious Cherry Buttercream. Each soft, fluffy cupcake bursts with tropical sweetness, perfectly complemented by creamy cherry frosting. Ideal for parties or a personal treat, these cupcakes are sure to make any occasion feel like a sunny getaway.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup pineapple puree (fresh or canned)
- 3 large eggs (room temperature)
- 1 cup cherry jam (for frosting)
- 2 cups powdered sugar (sifted)
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then fold in pineapple puree.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fill muffin cups two-thirds full and bake for 20-25 minutes or until golden brown.
- For the cherry buttercream, beat softened butter until creamy, then add powdered sugar gradually followed by heavy cream and vanilla extract until fluffy.
- Frost cooled cupcakes generously with cherry buttercream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor and texture, consider folding in crushed pineapple or coconut flakes into the batter. Store leftover cupcakes in an airtight container at room temperature for up to three days.