Easter is right around the corner and tagging behind is Spring! Snowbells are already popping their litttle white heads out of the cold ground and there is birdsong filling the air all around us. It’s a time of Resurrection and Renewal.
Let’s make some yummy fruity golden pineapple cupcakes! These are so delicious, filled with pineapple and topped with a rich creamy coconut buttercream frosting.
For Easter, decorate the cupcakes with Easter bunnies, jelly beans and/or pastel sugar sprinkles. After a big Easter dinner, Pineapple Cupcakes are a light and refreshing dessert.
Served on a pretty pink scalloped platter scattered with pastel jelly beans. Happy Baking and Happy Easter everyone!
Pineapple Cupcakes
Yield: 12
Prep time: 15 MinCook time: 16 MinTotal time: 31 Min
Ingredients
- 1 2/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted Land O' Lakes butter, at room temperature
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon Pipka's Vanilla Extract
- 2 large eggs
- 8 ounce can crushed pineapple, undrained
Coconut Buttercream Frosting
- 1 1/2 cups unsalted Land O' Lakes butter, at room temperature
- 5 cups powdered sugar
- 1 teaspoon Pipka's Coconut Extract
- 6 or so Tablespoons unsweetened coconut milk
Instructions
- Preheat oven to 350. Line a 12 cup muffin tin with paper liners.
- In a separate bowl, whisk together flour, baking powder and salt.
- In a mixing bowl, beat butter until light and fluffy, add sugar and beat until mixed well.
- Add vanilla, then the eggs, one at a time.
- Beat in the crushed pineapple, including the pineapple juice. Add flour and beat until well incorporated.
- Fill the prepared muffin cups. Bake 16-18 minutes.
Coconut Buttercream Frosting
- Cream butter until it is light and fluffy.
- Add powdered sugar, 1 cup at a time, beating well after each addition.
- Add coconut milk, 1 Tablespoon at a time and beat until the frosting is piping consistency, fluffy and creamy.
- Use a large star shaped tip to pipe the frosting on each cupcake.
