Pineapple Cupcakes
Pineapple is one of the most well-known tropical fruits, widely used in cakes and desserts around the world. The cupcake is a modern and easy-to-make version of this refreshing fruit, which harmonizes perfectly with vanilla cake and creamy frosting. Pineapple cakes became popular in the early 1900s, especially in the United States, where tropical flavors became increasingly prevalent. This recipe is a perfect choice as a summer dessert or a light afternoon treat. For an extra touch, try sprinkling the top with a little shredded coconut!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
3
In another bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5
Alternately add the dry ingredients and milk to the batter, mixing continuously until just combined. Do not overmix.
6
Gently fold in the diced pineapple into the batter, ensuring it's evenly distributed.
7
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the frosting: in a bowl, beat the cream cheese, powdered sugar, and heavy cream until light and creamy.
9
Let the cupcakes cool completely before frosting. Garnish with a small piece of pineapple on top.
