Pineapple Orange Cupcakes Recipes

ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
• In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
• Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
• For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
• To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.

PINEAPPLE ORANGE CAKE/CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
• Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
• Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
• In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
• Refrigerate for at least 1 hour before serving.

PINEAPPLE ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
• In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
• Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
• Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
• Remove from oven and cool cupcakes on wire rack, completely.
• For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
• Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
• Store in airtight container in refrigerator for up to 4 days. ENJOY.

ORANGE CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE APPLESAUCE CUPCAKES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add orange zest and enough orange juice to achieve spreading consistency. Frost cupcakes.

PINEAPPLE ORANGE CAKE

Steps:

• In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

PINEAPPLE ORANGE PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
• Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

PINEAPPLE ORANGE CUPCAKES 2008

Steps:

• Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
• Combine zest with dry ingredients and combine until a light fluffy batter.
• Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
• Baking at 350 degrees for about 20 to 25 minutes.
• Place on wire rack, then remove five minutes later onto rack, let cool completely.
• Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
• Frost cooled cupcakes and serve.

PINEAPPLE-ORANGE CAKES

Steps:

• Pineapple-Orange Cakes: In a large bowl, combine dry cake mix, oranges with juice, eggs and sour cream. Beat with an electric mixer on medium speed for 2 minutes. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 minutes, or until a toothpick tests clean. Cool in tin on wire racks 5 minutes. Remove from tin and cool completely. Frost cupcakes with Orange Frosting. Refrigerate until ready to serve. Orange Frosting: In a large bowl, beat cream cheese and butter with an electric mixer at medium speed until creamy. Beat in orange zest and juice until combined. Gradually beat in powdered sugar until smooth.