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.
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)
3/4 cup unsalted butter softened (or Earth’s Balance Sticks)
6 tablespoons canned coconut cream (or full fat coconut milk, chilled)
3 1/2 cups confectioners’ sugar
1 tsp coconut extract
Combine the butter and coconut milk in a large mixing bowl. Beat until combined. Add confectioner’s sugar 1 cup at a time, beat until combined. Continue to beat until light and fluffy.
Photo Credit: Amanda from @townhouse_schoolhouse