In honor of my birthday, I decided to combine my favorite flavours into a delicious cupcake. I hope you enjoy these as much as I did! They are light and airy. Not too sweet and a good balance of flavours.
Ingredients 1 and 2/3 cups all-purpose flour (GF: Cup for Cup gf flour) 1 teaspoon baking powder 1/2 tsp of baking soda 1/4 teaspoon salt 1/2 cup unsalted butter softened (I used Earth’s Balance Sticks) 1/4 cup light brown sugar packed 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 (8-ounce) can crushed pineapple, undrained 12 maraschino cherries
Preheat oven to 350 degrees. Line cupcake tin with 12 cupcake liners and set aside. Note: I spray my cupcake liners with olive oil spray so they don’t stick to the paper.
In a medium bowl combine the flour, baking powder, baking soda and salt. Beat together the butter and sugar until fluffy. Add the vanilla and eggs one at a time until well combined. Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.
Add 2 teaspoon of batter to the bottom of each cupcake liner. Add a cherry. Divide the remaining batter evenly among the prepared muffin cups.
Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.
Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frost with coconut buttercream. Garnish with shredded coconut (optional)
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