I wanted to make a fresh batch of tropical cupcakes. They seem fitting for this warm weather and season we are having. This is my cupcake version of my pineapple upside down cake.You could use most any fruit or none at all. These are a real easy treat. If you got a hours time then you can make these delicate treats.
Substituted applesauce for the oil or add shredded coconut, peaches, apples or fresh mangoes instead of pineapple. Hum tasty, if you are not a big pineapple fan. They are so easy-to-make & not a sinful. A guilt-free treat! Both recipes are easy & a joy to make.
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- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup low-fat milk
- 1 cup drained pineapple chunk, cut in 8ths
Directions
Preheat oven to 350°F Line muffin pan with paper liners.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
For a sinful cupcakes you may add glaze such as this cream cheese frosting.
Cream Cheese Glaze Ingredients
1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla
Directions
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth.
Beat in vanilla. Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
Makes about 2 2/3 cups - 25 min -25 min prep .
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