Description
Indulge in the tropical delight of Pineapple Cupcakes with Cherry Frosting. These moist and flavorful cupcakes are topped with a luscious cherry frosting, making them a perfect treat for any occasion.
Ingredients
Scale
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream
Cherry Frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 3 tablespoons maraschino cherry juice
- ½ teaspoon vanilla extract
- pinch of salt
- optional: chopped maraschino cherries for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla. Mix in pineapple and sour cream. Gradually add dry ingredients and mix until smooth.
- Bake the cupcakes: Divide batter among muffin cups. Bake for 18–22 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- Make the cherry frosting: Beat butter until creamy. Add powdered sugar, cherry juice, vanilla, and salt. Beat until fluffy and pink.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with chopped cherries if desired.
Notes
- For extra pineapple flavor, add ¼ teaspoon pineapple extract to the batter.
- Store cupcakes in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 34g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
