Name: Pineapple Cupcakes with Buttercream Frosting
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: White sugar - 1 cup; Butter, softened - ½ cup; Eggs - 2; Vanilla extract - 1 teaspoon; Coconut extract - 1 teaspoon; All-purpose flour - 1 ½ cups; Baking powder - 1 ¾ teaspoons; Milk - ½ cup; Pineapple juice - ½ cup; Crushed pineapple, drained, or more to taste - 3 tablespoons; Butter, softened - ½ cup; Vanilla extract - ½ teaspoon; Confectioners' sugar, or more as needed - 2 cups; Milk - 1 tablespoon; Pineapple juice - 1 tablespoon

Pineapple Cupcakes with Buttercream Frosting

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Cupcakes with Buttercream Frosting

1. White sugar - 1 cup

2. Butter, softened - ½ cup

3. Eggs - 2

4. Vanilla extract - 1 teaspoon

5. Coconut extract - 1 teaspoon

6. All-purpose flour - 1 ½ cups

7. Baking powder - 1 ¾ teaspoons

8. Milk - ½ cup

9. Pineapple juice - ½ cup

10. Crushed pineapple, drained, or more to taste - 3 tablespoons

11. Butter, softened - ½ cup

12. Vanilla extract - ½ teaspoon

13. Confectioners' sugar, or more as needed - 2 cups

14. Milk - 1 tablespoon

15. Pineapple juice - 1 tablespoon

How to cook deliciously - Pineapple Cupcakes with Buttercream Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.

2. Stage

Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.

3. Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.

4. Stage

While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.