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Pineapple stuffed cupcakes

Pineapple stuffed cupcakes

Summer is all about fun fruity desserts….oh and easy! Here is one of my go-to cupcake recipes.  I grew up using boxed cake mix to make my stuffed cupcakes (yes I have more cupcake stuffing recipes coming) but now that I have this baking thing figured out I figured it was time for me to be a big girl and make a homemade butter cake recipe, and this one is a winner.  These cupcakes are moist and stuffed with a delicious pineapple filling and are a guaranteed way to please the crowd at your next BBQ or family function.  The cream cheese frosting is sweet, creamy, light, and not too buttery like some other recipes I’ve tried Leave a comment below and let me know how much you love them once you’ve given them a try.

Print Recipe
Pineapple stuffed cupcakes
Servings
Ingredients
Cream Cheese frosting
Servings
Ingredients
Cream Cheese frosting
Instructions
  1. Pour your crushed pineapples into a small bowl.
  2. Add brown sugar, cinnamon, ginger, and nutmeg and stir together, cover and set aside.
  3. In a large bowl sift together flour, sugar, baking powder, sugar, and salt. Add butter, milk, and yogurt and mix for 2 minutes.
  4. Add vanilla extract and eggs (on at a time) and mix until eggs are completely blended.
  5. Line cupcake tins with cupcake liners and spray with pam.
  6. Using a ¼ cup add batter into cupcake tins (only fill half way).
  7. Once batter is in the tins using a table-spoon, add a small spoonful of pineapples on top of cake batter.
  8. Allow cupcakes to cool for 30 minutes and prepare cream cheese frosting per the directions.
Recipe Notes

When making for adults I like to add hennesey or rum to the pineapple mixture and let soak for an hour or two. I also add the spiked pineapples to my frosting for a extra twist.

I used a vanilla coconut yogurt, but you can use any plain or vanilla yogurt.



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