PINEAPPLE BLISS CUPCAKES
Steps:
- Combine both ingredients in large bowl.
- Mix on medium speed with electric mixer.
- Pour into lined cupcake tins about 2/3 full.
- Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
- Set aside to cool.
Nutrition Facts : ServingSize 1 cupcake no frosting Fiber, Calories 93.5 kcal, Carbohydrate 20.9 g, Protein 0.5 g, Fat 0.8 g, Fiber 0.2 g, Sugar 12.2 g
PINEAPPLE CUPCAKES
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
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.
PINEAPPLE PULL-APART CUPCAKE CAKE
Pineapples are a symbol of hospitality, making this cheerful dessert great for a housewarming or summer open house.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Color 4 cups buttercream bright yellow in a medium bowl. Color 2 cups buttercream leaf green in a second medium bowl. Color the remaining 1/2 cup buttercream light brown with the ivory food coloring in a small bowl. Transfer the yellow and green buttercream to 2 separate pastry bags fitted with medium star tips. Transfer the light brown buttercream to a pastry bag fitted with a round tip.
- Arrange the cupcakes on a large cutting board or serving platter as follows: Arrange 10 cupcakes in a tall U shape. Fill the inside of the U with 2 columns of 4 cupcakes (8 total). To make the pineapple stem, arrange a row of 2 cupcakes at the top of the U, followed by a row of 3 cupcakes, then finally 1 cupcake at the top.
- Pipe stars of yellow buttercream onto the bottom pineapple section. Pipe vertical streaks of green buttercream onto the pineapple step (the top 3 rows of cupcakes). Pipe the brown buttercream in a crosshatch pattern on the yellow body of the pineapple, and then pipe small upside-down Vs at the top of each crosshatch.
HEAVENLY SURPRISE MINI CUPCAKES
"My grandmother was an accomplished baker, and this was one of the many special treats she liked to make. It's fun to bite into these dense chocolate cupcakes and discover a surprise inside." -Jorun Meierding, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 22
Steps:
- For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside., For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended. , Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full., Bake at 350° for 12-15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE CUPCAKES WITH BUTTERCREAM FROSTING
Simply delicious vanilla cupcakes with a pineapple flavor. Garnish frosting with crushed pineapple!
Provided by Jen
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
- 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.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
- 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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 38.6 g, Cholesterol 54.4 mg, Fat 12.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 148 mg, Sugar 29 g
HEAVENLY PINEAPPLE REFRIGERATOR PIE
This pie is super easy to make and so good. It is light and fluffy, the perfect addition to a summer BBQ.
Provided by Lacy S.
Categories Pie
Time 4h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
- Stir in pineapple and pecans and fold in cool whip.
- Divide mixture evenly between both pie crusts.
- Chill in refrigerator for 4 hours before serving.
LITE HEAVENLY PINEAPPLE CUPCAKES (LOW FAT) BY FREDA
Great Lunch-box treats, or anytime Snacking.
Provided by FREDA GABLE @cookin4me
Categories Cakes
Number Of Ingredients 10
Steps:
- preheat Oven @ 350 Spray lightly muffin tin or use paper liners, & set aside.
- Mix flour, sugar, baking soda, in lg Bowl. Add Egg, the Vanilla, nuts and Pineapple. Beat with Electric Mixer till well blended.
- Fill muffin cups 2/3 full with batter.
- Bake about 25 min. or til toothpick inserted comes out clean. Let Cool 5 min. before removing from pan onto rack. Sprinkle tops with Pdr Sugar. Makes 8 Cupcakes. No frosting Necessary.
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