Pineapple Cupcakes With Buttercream Frosting Food

PINEAPPLE CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
• Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
• While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.

PINEAPPLE CUPCAKES

Steps:

• 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.

PINEAPPLE PULL-APART CUPCAKE CAKE

Steps:

• Color 4 cups buttercream bright yellow in a medium bowl. Color 2 cups buttercream leaf green in a second medium bowl. Color the remaining 1/2 cup buttercream light brown with the ivory food coloring in a small bowl. Transfer the yellow and green buttercream to 2 separate pastry bags fitted with medium star tips. Transfer the light brown buttercream to a pastry bag fitted with a round tip.
• Arrange the cupcakes on a large cutting board or serving platter as follows: Arrange 10 cupcakes in a tall U shape. Fill the inside of the U with 2 columns of 4 cupcakes (8 total). To make the pineapple stem, arrange a row of 2 cupcakes at the top of the U, followed by a row of 3 cupcakes, then finally 1 cupcake at the top.
• Pipe stars of yellow buttercream onto the bottom pineapple section. Pipe vertical streaks of green buttercream onto the pineapple step (the top 3 rows of cupcakes). Pipe the brown buttercream in a crosshatch pattern on the yellow body of the pineapple, and then pipe small upside-down Vs at the top of each crosshatch.

CARROT PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or line with paper liners.
• Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
• Pour batter into the prepared muffin cups, filling them to the top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
• Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
• Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
• Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
• Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
• Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
• For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.