Pineapple Cupcakes
Every time I go to the grocery and pineapples are on sale, I get one. So, I needed to bake pineapple cupcakes. I took a few recipes and incorporated into my own, and they came out amazing. If you want a low sugar recipe, you can substitute your box mix and make pineapple angel food cupcakes.
The icing is amazing too. The pineapple cream cheese frosting is so good. You can substitute with low fat cream cheese, or Splenda and that will work well too.
Pineapple Cupcakes
Ingredients:
- 1 box pineapple or vanilla cake mix
- 1 cup fresh diced pineapple /or 1 cup drained crushed pineapple
Directions:
- Preheat oven to 350 degrees
- Line 24 cupcake tins with paper or foil liners.
- Mix according to box directions.
- Fold in pineapple.
- Fill cups 2/3rd full.
- Bake according to box instructions. Note: You may need to bake a minute longer due to the added pineapple, so watch closely.
- Cool completely before frosting.
Pineapple Cream Cheese Frosting
Ingredients:
- 1 8 oz. package cream cheese, softened
- 1 stick of butter
- 1/2 cup finely diced fresh pineapple / or 1 8 oz. can crushed pineapple, very well drained
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon rum
- 2 to 4 tablespoons of pineapple juice.
For a flavor variation: Add 1/4 cup mango juice to the batter. In frosting, you can substitute the Mango juice too.
Directions:
- Mix cream cheese, butter, vanilla, and rum.
- Add sugar, one cup at a time.
- Gently fold in pineapple. Continue mixing on low.
- Increase speed and begin mixing until fluffy.
- Add juice gradually until you get desired frosting consistency.
- Garnish and decorate as desired.
Note: If you used fresh pineapple and don't have enough juice, you can add water, orange, or apple juice. I decorated with fresh pineapple chunks and sugar crystals. Mixing tip:Add the liquid to your frosting mixture gradually. The slightest bit too much will make the frosting runny.
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