Tropical Pineapple Cupcakes
By: Lady Behind The...
Published: Friday, January 30, 2015 - 4:09pm

Ingredients




For the Cupcakes:
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/4 cup milk
18 maraschino cherries
20 ounce can pineapple chunks (each chunk cut in half)
pineapple rings (garnish, cut into wedges)
For the Pineapple Cream Cheese Frosting:
8 ounce cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla
1/2 cup crushed pineapple with juice
2 pounds confectioners’ sugar

Preparation

1 For the Cupcakes: 2 Preheat oven to 350 degrees. 3 Line cupcake tin with 18 cupcake liners and set aside. 4 In a medium bowl combine the flour, baking powder and salt. 5 Beat together the butter and sugar until fluffy. 6 Add the vanilla and eggs one at a time until well combined. 7 Add the flour mixture alternating with the milk. 8 Mix until just combined. 9 Add 1 teaspoon of batter to the bottom of each cupcake liner.  Add a cherry. 10 Top with 1 tablespoon of batter. 11 NOTE:  This batter is thick.  In order to spread the batter easily dip finger tips in water.  Then spread. 12 Add 4 pieces of pineapple.  (that will be originally 2 chunks cut in half) 13 Top with another tablespoon of batter. 14 NOTE:  You'll need to use the same spreading method you did for the first layer. 15 Bake 20 - 23 minutes. 16 Cool on wire rack in cupcake pans. 17 Frost with pineapple cream cheese frosting when completely cooled. 18 Top with a pineapple wedge (optional). 19 For the Pineapple Cream Cheese Frosting: 20 Cream together the cream cheese and butter until fluffy.  Add the vanilla and pineapple and mix until well combined.  Add the confectioners’ sugar 1 cup at a time.  Store frosted goods in the refrigerator.

About

A layer of pineapple tucked in the middle with a cherry surprise at the bottom all topped with a pineapple cream cheese frosting.