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Tropical Filled Pineapple Cupcakes – Stuffed with sunshine, topped with creaminess
Ingredients:
Cupcakes:
* 1 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup softened butter
* ¾ cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla extract
* ½ cup drained crushed pineapple
* ½ cup sour cream or yogurt
Filling:
* ½ cup crushed pineapple
* 1 tablespoon cornstarch
* 1 tablespoon sugar
* 2 tablespoons pineapple juice
Frosting:
* 225g cream cheese
* ½ cup butter
* 2 cups powdered sugar
* 1 teaspoon vanilla
Instructions:
1. Heat oven to 175°C (350°F) and prepare a muffin pan with liners.
2. In one bowl, combine flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then pineapple and sour cream.
4. Gradually mix in the dry ingredients until smooth.
5. Fill each cupcake liner about two-thirds full and bake for 18 to 22 minutes. Cool completely.
6. To make the filling, cook pineapple, cornstarch, sugar, and juice over medium heat until thick. Let it cool.
7. Remove a small center from each cupcake and fill with the pineapple mixture.
8. For the frosting, beat cream cheese and butter, then slowly add powdered sugar and vanilla until fluffy.
9. Pipe or spread frosting on cupcakes. Add pineapple pieces or toasted coconut for decoration.
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