Pineapple Cupcakes + Citrus Cream Frosting
Aeons late, but finally… the cupcake post!
We had a small celebration at work this past Christmas, with Secret Santas and a little tree. To add to the festivities (and since I was a little short on the moolah), I thought I’d bake everyone their Christmas gifts instead. And when celebrating tropical Christmasses south of the Equator, pina colada-esque cupcakes are in order!
With my friend Miriam’s recipe and a little help from some Christmas elves the cousins, we had everything prepped, baked and frosted in a messy, noisy, pineapply wink.
And with a little frosting magic,
Pineapple Cupcakes with Citrus Cream Frosting
Makes 8 – 12
4 slices canned pineapple (or equivalent fresh pineapple)
4 tbsp (2oz) butter, soften
3/4 cup superfine sugar
2 large eggs, lightly beaten
Scant 1 1/4 cup self-rasing flour
2 tbsp juice from the canned pineapple
For the frosting
4 tbsp (2oz) butter, softened
Generous 3/4 cup soft cream cheese
Grated rind of 2 lemons or limes
Scant 1 cup confectioners’ sugar (or just skip this!)
2 tsp lemon/ lime juice
Cupcakes:
- Preheat oven – 180 C or 350 F. Use 12 paper cases in a muffin pan or 12 double-layer paper cases.
- Finely chop the pineapple. Put the butter and sugar in a bowl and bear together until light and fluffy. Gradually beat in the egg. Add the flour, folding it in gently. Fold in chopped pineapple and pineapple juice. Spoon batter into cases.
- Bake for 20 minutes till well risen and golden brown. Cool on a wire rack.
Frosting:
- Mix(with an electric mixer, preferably) butter and cream cheese in a bowl. Add the lemon/lime rind. Sift sugar into the mixture then mix well. Gradually beat in the juice from the limon/lime adding enough to form spreading consistency.
- When cupcakes have cooled, spread the frosting on each cake. Store cupcakes in fridge before serving.
Enjoy!
Thanks for playing masak-masak, Fie and Lolly :)





