Ingredients:
20 oz (canned) crushed pineapple in juice (not heavy syrup!)
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
Directions:
Preheat oven to 350. Line or grease and flour 24 wells in a cupcake pan. In a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the crushed pineapple and its juice. Pour about 3/4 cup of batter in each well. Bake 15 minutes or until the cupcake looks “set” and bounces back to touch. Cool on a wire rack then ice. These are excellent with pineapple cream cheese icing .
My thoughts:
I have been doing a ton of baking lately! We had my mother and aunt over for lunch today and I made these for dessert. I had planned on serving some of the yummy coconut and lime cupcakes I had made last week and froze but they defrosted unevenly in our humid weather. I wanted to keep with the tropical theme so I quickly developed this recipe. It is really tasty, moist and have tiny bits of pineapple throughout. It was also a big hit at lunch!
Thanks for the recipe. I must try them, they sound yummy. I love pineapple!
Do you think that Pineapple frosting on top of pienapple cupcakes is a bit much on the pineapple flavor — have you tried making the frosting without the pineapple in it to balance the combination a bit…? Look forward to hearing your thoughts.
Actually the pineapple flavor was very subtle and it did not end up being too much. The juice served to brighten up the flavor. We enjoyed these cupcakes even though we don’t generally like fruit flavored desserts. I hope this helps!
I see my husband already beat me to the punch! I think a regular cream cheese icing would be good, but the tiny bit of pineapple juice I added just brings all the flavors together. The addition of the coconut keeps it from being too pineapple-ly as well.
oh wow, I just came across your site and I love it majorly. I can’t wait to try that recipe!
I tried this cupcake recipe this past weekend. I used a pineapple supreme cake mix for the base for extra flavour.
They came out super moist and so YUMMY.
Thanks for the inspiration!
I am having a Luau theme for my Daughter’s first birthday and I plan on making your cupcakes. I am so excited!!!
Thank you for the great idea! I made these today and posted about them on my blog- itzyskitchen.blogspot.com/2008/09/breakfast-cookie-and-pineapple-cupcakes.html
These were a big hit at the office – everyone thought they were quite delicious! I added a small amount of ground ginger and cardamom and frosted them with plain cream cheese frosting. One note on the directions in the recipe: it should instruct you to fill the cupcake molds 3/4 full, not to fill each mold with 3/4 cup of batter.
I made these this week and they were a huge hit! I used a cream cheese frosting with 1/4 tsp of cinnamon in it and people were raving about them. Thanks for posting a great recipe.
I just made these & the cupakes were a bit sticky. They even stuck to the cupcake papers. The frosting was devine though. Any suggestions on how to make them a bit more "bread like" maybe? Something to make it less sticky? The flavor was good.
Anon
Maybe your pineapple was too wet? Add some extra flour a tablespoon at a time.
I just made these and they were delicious!!! =) Thanks!