Tropical Pineapple Cupcakes

Tropical Pineapple Cupcakes

Tropical Pineapple Cupcakes

45 minutes

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Details
  • Serving Size:   18
  • Vegetarian:   True
  • Weight Watchers:   20 Points
Cuisine
  • American
  • dessert
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Ingredients
  • 1-1/2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 tablespoons Melted Butter
  • 2 pounds confectioners' sugar
  • 8 ounce cream cheese, softened
  • 4 Eggs, plus 1 Egg Yolk
  • 1 cup granulated sugar
  • 18 maraschino cherries
  • 1 quart #milk
  • 1/2 cup crushed pineapple with juice
  • 20 ounce can pineapple chunks (each chunk cut in half)
  • pineapple rings (garnish, cut into wedges)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 teaspoon Pure Vanilla Extract
Instructions

For the Cupcakes:Preheat oven to 350 degrees.Line cupcake tin with 18 cupcake liners and set aside.In a medium bowl combine the flour, baking powder and salt.Beat together the butter and sugar until fluffy.

Add the vanilla and eggs one at a time until well combined.

Add the flour mixture alternating with the milk.

Mix until just combined.

Add 1 teaspoon of batter to the bottom of each cupcake liner.

Add a cherry.Top with 1 tablespoon of batter.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.

Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.

Bake 20 - 23 minutes.Cool on wire rack in cupcake pans.Frost with pineapple cream cheese frosting when completely cooled.Top with a pineapple wedge (optional).For the Pineapple Cream Cheese Frosting:Cream together the cream cheese and butter until fluffy.

Add the vanilla and pineapple and mix until well combined.

Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.

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