Pineapple Cupcakes with Cherry Frosting
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- 1 box
- yellow cake mix
- 1 1/4 c
- pineapple juice
- eggs and oil according to box directions
- 1 can(s)
- pineapple, crushed or bits
- 1 pkg
- cream cheese (8 oz), softened
- 1/2 c
- butter, softened
- 2 c
- powdered sugar
- 1 jar(s)
- maraschino cherries
1Preheat oven to 350. Grease cupcake pans or set out cupcake papers.
2Mix cake batter according to box directions, substituting the pineapple juice for the water. Stir until smooth.
3Fill cups 1/2 full. I like to use a smaller ice cream scoop for consistency. Using a teaspoon or smaller measuring spoon, center a scoop of pineapple on top of the batter. Pineapples will sink to the center while baking.
4Bake for approx. 18 minutes, until lightly golden on top.
5To make frosting, cream the butter and cream cheese. Slowly add powdered sugar until you get the desired consistency.
6A little at a time, mix in juice from maraschino cherries until bright pink color and a good cherry flavor are achieved. You will probably have to add more powdered sugar to maintain desired consistency.
7After cupcakes are cooled, frost or pipe frosting onto cupcakes. Cut the cherries in half and place on top for an accent.