Description
Indulge in these light and fluffy Pineapple Cream Cupcakes that combine sweet tropical pineapple with rich cream for a refreshing dessert twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup pineapple, crushed and drained
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
- Fold in the crushed pineapple until just combined.
- Scoop the batter into the prepared liners, filling them about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack.
- Whip the heavy cream until soft peaks form and frost each cupcake generously.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend. Adjust baking time for high altitude if necessary.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, pineapple, dessert, creamy, baking
