Ryn's Recipes: Pineapple Cream Cupcakes

 I just love pineapple in cookies and cupcakes and telling the story of when my little sister was in second grade I took her to a pie eating contest at her school she was so excited and a great eater so we thought she was sure to win, apple pie was her favorite dessert.  I watched as she took her first bite then came a look of horror she made it half way through the pie and lost the contest. When she was done I asked what was wrong she said it was Pineapple not Apple Pie. That poor girl I don't think has eaten a bite of pineapple since 1990. Maybe she needs to taste these cupcakes.

 

Pineapple Cream Cupcakes


Ingredients:

  • 20 oz (canned) crushed pineapple in juice (drain juice and set aside) 
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/4 cup butter
  • 2 eggs, at room temperature
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice

Directions:

Makes 24 cupcakes 
Preheat oven to 350. Line cupcake pan. In a large bowl or mixer cream butter mix in baking soda, flour, sugar and salt then add the eggs and juice. Fold in the crushed pineapple. Pour about 3/4 cup of batter in each well. Bake 15-18 minutes or until toothpick comes out clean. Cool on a wire rack. 



with a hand mixer combined the following ingredients
  • 3 cups powdered sugar 
  • 2 tbsp pineapple juice (slowly add more juice if needed)
  • 3 tbsp butter
  • 1  8oz. package of cream cheese softened

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