Tropical Pineapple Cupcakes
This recipe comes from a label on a package of Sunrise Fruits Products candied pineapple chunks. The nice thing about this recipe is candied pineapple is available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Muffin Pan (12 cell)
- Paper Cupcake Liners
- Electric Mixer
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened, (1 stick / ½ block)
- ¼ cup light brown sugar, packed
- ½ cup sugar
- 1½ teaspoons rum extract
- 1 teaspoon vanilla extract
- 2 eggs
- 226 grams candied pineapple chunks, diced, (8 oz)
- frosting, of your choice, as desired
- candied red cherries, for garnish, as desired
Instructions
- Preheat your oven to 180° C (350° F). Line a 12 cell muffin pan with cupcake papers.
- In a medium mixing bowl, add the flour, baking powder, and salt. Whisk to mix together.
- In another medium mixing bowl, add the butter and sugars, beat on low speed 3 minutes.
- Beat in extracts and eggs.
- Stir in flour, mixing until just combined.
- Stir in pineapple.
- Fill muffin cups, (cells), ⅔ full. Bake for 15-20 minutes or until done when checked with a toothpick.
- Cool in the pan for 5 minutes.
- Remove muffins to a wire rack to cool.
- When completely cooled, frost with frosting of your choice and top with a candied cherry for garnish.
- Serve and enjoy.
Leave a Reply