Pineapple Cupcakes with Pineapple Buttercream Frosting
Say aloha to this delicious pineapple cupcake recipe brimming with yummy crushed pineapple. One bite will transport you to islands full of sunshine and fruity flavor. Top them off with a generous swirl of easy homemade pineapple buttercream frosting and a generous pineapple chunk for an instant taste of a tropical vacation. Also, they’re great if you’re looking for an easier to make alternative to pineapple upside down cake!
Preheat oven to 350°F. Prepare 2 muffin pans with baking cups.
In large bowl, combine flour, baking powder, baking soda and salt; set aside. Remove 2 tablespoons juice from crushed pineapple and set aside for buttercream.
In large mixing bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla extract.
Gradually add flour mixture alternately with sour cream and milk; beat until just combined. Add crushed pineapple; mix until incorporated.
Scoop batter evenly into prepared muffin pans. Bake 18-21 minutes, or until toothpick inserted in center comes out clean. Remove from oven, cool in pan on cooling grid 5 minutes; remove and cool completely before frosting.
For buttercream, in large bowl, beat butter and shortening with electric mixer until light and fluffy, about 1 minute. Beat in vanilla extract.
Gradually add sugar, one cup at a time, starting by mixing on low speed then beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, frosting will appear dry.
Add reserved pineapple juice and vanilla; beat until light and fluffy.
Pipe or spread buttercream on cooled cupcakes and garnish with fresh pineapple slices or leaves, if using.