Pineapple cupcakes

A bite of the tropics on a plate. The enzymes and acidity of the pineapple make the batter exceptionally soft, whilst the taste remains sweet and refreshing. This cake evokes the mood of a Piña Colada, without the alcohol.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve: for draining the pineapple.
  • Muffin tin: for baking.
  • Knife: for chopping.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Preheat the oven to 180°C. Chop the pineapple into small pieces and drain thoroughly.

Tip: Excess juice would make the batter soggy, so draining is important.
2

Mix the flour, baking powder, and salt.

Tip: Salt counterbalances the sweetness of the pineapple.
3

Beat the butter with the sugar until fluffy, then add the eggs and vanilla. Incorporate the flour mixture and milk.

Tip: A light buttercream foundation ensures the cupcake's light structure.
4

Fold the pineapple chunks into the batter, then portion into the tin. Bake for 18-20 minutes.

Tip: You can toss the pineapple pieces in a little flour beforehand so they don't sink to the bottom.
5

Make the frosting: whip the double cream, then mix smooth with the cream cheese and icing sugar. Decorate the cooled cakes.

Tip: Always take the cream straight from the fridge before using.

Recipe FAQ

Can I use fresh pineapple?
Yes, but the bromelain enzyme in fresh pineapple can make dairy products bitter if they sit together raw for too long. Baking inactivates this enzyme.

Ingredients

  • 200 g Plain flour
  • 150 g Sugar
  • 120 g Butter
  • 2 Eggs
  • 100 ml Milk
  • 10 g Baking powder
  • 5 ml Vanilla extract
  • 1 pinch Salt
  • 150 g Pineapple (tinned or fresh)
  • 200 g Cream cheese
  • 100 g Icing sugar
  • 50 ml Cold double cream