Pineapple Cupcakes
SERVES: 6-8
PREP TIME: 30 minutes
INGREDIENTS:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can Golden Farms crushed pineapple
Pineapple Buttercream
- 1/2 cup (1 stick) butter, softened
- 1/2 cup solid vegetable shortening
- 4 cups sifted confectioners’ sugar
- 2 tablespoons pineapple juice (reserved from crushed pineapple)
- 1 teaspoon vanilla extract
- Fresh pineapple wedges and leaves, for garnish (optional)
DIRECTIONS:
- 1 Preheat oven to 350°F. Prepare 2 muffin pans with baking cups.
- 2 In a large bowl, combine flour, baking powder, baking soda, and salt; set aside. Remove 2 tablespoons juice from crushed pineapple and set aside for buttercream.
- 3 In large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla extract.
- 4 Gradually add flour mixture alternately with sour cream and milk; beat until just combined. Add crushed pineapple; mix until incorporated.
- 5 Scoop batter evenly into prepared muffin pans. Bake 18-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, cool in pan on cooling grid 5 minutes; remove and cool completely before frosting.
- 6 For the buttercream, in large bowl, beat butter and shortening with electric mixer until light and fluffy, about 1 minute. Beat in vanilla extract.
- 7 Gradually add sugar, one cup at a time, starting by mixing on low speed then beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, frosting will appear dry.
- 8 Add reserved pineapple juice and vanilla; beat until light and fluffy.
- 9 Pipe or spread buttercream on cooled cupcakes and garnish with fresh pineapple slices or leaves, if using.
