Best Pineapple Cupcakes With Buttercream Frosting Recipes

CARROT PINEAPPLE CUPCAKES

Carrot Pineapple Cupcakes image

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

Provided by Larissa Bergen Smith

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

1 cup white sugar
⅔ cup vegetable oil
2 eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper liners.
Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
Pour batter into the prepared muffin cups, filling them to the top.
Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.9 g, Cholesterol 72 mg, Fat 27.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 11.2 g, Sodium 412.2 mg, Sugar 51 g

PINEAPPLE CUPCAKES

Pineapple Cupcakes image

Make and share this Pineapple Cupcakes recipe from Food.com.

Provided by Redsie

Categories Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1/2 cup low-fat milk
1 cup drained pineapple chunk, cut in half

Steps:

Preheat oven to 350°F Line muffin pan with paper liners.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.