Tropical Pineapple Cupcakes

Tropical Pineapple Cupcakes

You can never have too many dessert recipes, so give Tropical Pineapple Cupcakes a try. For 63 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 408 calories, 4g of protein, and 9g of fat per serving. This recipe serves 18. This recipe is liked by 3 foodies and cooks. It is a very affordable recipe for fans of American food. Head to the store and pick up eggs, milk, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, take a look at these similar recipes: Pineapple Cupcakes with Milk Chocolate Ganache and Homemade Pineapple Candy: The Happy Cupcakes, Tropical Pineapple Smoothies, and Tropical Pineapple Salad.

1-1/2 cups all purpose flour
1 cup red quinoa
wheat flour
1-1/2 teaspoons baking powder
1 cup red quinoa
baking powder
2 tablespoons Melted Butter
1 cup red quinoa
2 pounds confectioners' sugar
1 cup red quinoa
powdered sugar

8 ounce cream cheese, softened
1 cup red quinoa
cream cheese
4 Eggs, plus 1 Egg Yolk
1 cup red quinoa
egg yolk
1 cup granulated sugar
1 cup red quinoa
granulated sugar

18 maraschino cherries
1 cup red quinoa
maraschino cherries
1 quart #milk
1 cup red quinoa
1/2 cup crushed pineapple with juice
1 cup red quinoa
pineapple with juice

20 ounce can pineapple chunks (each chunk cut in half)
1 cup red quinoa
pineapple chunks
pineapple rings (garnish, cut into wedges)
1 cup red quinoa
pineapple rings
1/4 teaspoon salt
1 cup red quinoa
table salt

1/2 teaspoon vanilla
1 cup red quinoa
1 teaspoon Pure Vanilla Extract
1 cup red quinoa
vanilla extract


  • Step 1 : 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.
  • Step 2 : Add the vanilla and eggs one at a time until well combined.
  • Step 3 : Add the flour mixture alternating with the milk.
  • Step 4 : Mix until just combined.
  • Step 5 : Add 1 teaspoon of batter to the bottom of each cupcake liner.
  • Step 6 : 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.
  • Step 7 : 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.
  • Step 8 : 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.
  • Step 9 : Add the vanilla and pineapple and mix until well combined.
  • Step 10 : Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.
  • This recipe is vegetarian. Vegetarian