Pineapple Cupcakes

Products Used
Pineapple Cupcakes


Pineapple Cupcakes


    • Toasted coconut
    • Pineapple wedges
    • Maraschino cherries
    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F.  Prepare 2 muffin tins with cupcake liners; set aside.
    2. In bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
    3. In a separate bowl, sift together flour, baking soda, baking powder and salt.
    4. Combine sour cream and pineapple. Slowly add to creamed mixture, alternating with dry ingredients.
    5. Fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350°F for 24-27 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely.
    6. Using a toothpick, poke several holes in top of each cupcake, then brush each with pineapple juice. 
    7. Frost with icing of choice.
    8. Garnish with toasted coconut, pineapple wedges, and maraschino cherries. 
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe