PINEAPPLE CUPCAKES

PINEAPPLE CUPCAKES

I love fruits and also a big fan of fruity desserts. These fabulous pineapple cupcakes are moist, buttery, and loaded with crushed pineapples. I’m sure they’d be even more fabulous with pineapple frosting swirled on top!

  • 270g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 125ml milk
  • 100g unsalted butter, melted
  • 80g white sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup almond slices (optional)
  • 20-ounce can (567g) pineapple chunks, undrained

Step 1:

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.

Step 2:

In a medium mixing bowl, sift together the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.

Step 3:

In a separate large mixing bowl, combine the milk, butter, sugar, and vanilla extract. Beat in the eggs, one at a time, mixing well after each addition.

Step 4:

Drain the pineapple chunks and set aside 50ml juice. Cut the pineapple chunks to smaller pieces. Set aside 1/2 cup pineapples. Add the remaining cut pineapples, 50ml pineapple juice, and almond slices to the batter.

Step 5:

Fold in flour mixture, and mix with the batter until smooth. Scoop into muffin pans. Arrange the remaining cut pineapple pieces on top of each cup.

Step 6:

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes or until a wooden toothpick inserted into the centers comes out clean. Muffins will spring back when lightly tapped.

Yummy Pineapple Cupcakes! (copyright: www.cookingtimes.net)

Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These muffins are perfect with pineapple frosting or coconut buttercream frosting.


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