Pineapple Buttercream Cupcakes

Pineapple Buttercream Cupcakes

Looking for a fresh alternative to the classic pineapple upside-down cake? These cupcakes are made with LorAnn Pineapple Bakery Emulsion in both the cake and buttercream frosting, then topped with festive maraschino cherries. A cheerful twist on tradition, they’re sure to be a crowd-pleaser.

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Ingredients

FOR CUPCAKES: 
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed 
1 large egg, whisked
1 teaspoon LorAnn Pure Vanilla Extract
1 teaspoon LorAnn Pineapple Bakery Emulsion
½ cup crushed pineapple 
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine salt
½ cup whole milk

FOR FROSTING:
1 cup unsalted butter, softened
3 cups powdered sugar, or to taste
1 teaspoon LorAnn Pure Vanilla Extract
1 teaspoon LorAnn Pineapple Bakery Emulsion
2 tablespoons heavy cream
Yellow sprinkles, to finish
12 maraschino cherries, to finish 

Recipe PDF

Pineapple Buttercream Cupcakes
R0459.pdf Download PDF

Directions

FOR CUPCAKES: 

1
Preheat the oven to 325°F. Line a 12-tin cupcake pan with parchment liners. 
2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars, about 2 minutes. Add the egg, LorAnn Pure Vanilla Extract, LorAnn Pineapple Bakery Emulsion, and crushed pineapple. Beat until combined.
3
Sift in the flour, baking powder and salt. With the mixer on low speed, slowly pour in the milk as the flour incorporates. Beat until smooth, about 1 minute. 
4
Evenly divide the batter amongst the prepared cupcake pan. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Let cool fully before frosting. 

FOR FROSTING:

1
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat until fluffy, about 5 to 8 minutes.
2
Scrape down the sides of the bowl. Add the LorAnn Pure Vanilla Extract, LorAnn Pineapple Emulsion, and heavy cream. Beat until incorporated, about 60 seconds. 
3
Transfer frosting to a piping bag fitted with a star tip attachment. Pipe cupcakes as desired. Top with sprinkles and a cherry. 

Products Used In This Recipe

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