tropical cupcakes by wendy

Name: Tropical Cupcakes by Wendy
Yield: 30
Cuisine: American
Ingredients: 2 3/4 cup(s) flour; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 1 cup(s) butter, softened; 2 cup(s) sugar; 4 - eggs; 1 tablespoon(s) vanilla; 1 cup(s) whole milk (i use 3/4c 1% and 1/4 cream); 3 - bananas, mashed with 1t lemon juice to prevent browning; 1 - 20 ounce(s) can of crushed pineapple, well drained; FILLING:; 1 small cook n serve lemon or coconut pudding; - plus ingredients on package; 1 teaspoon(s) lemon or coconut extract; FROSTING:; 1 stick(s) butter, softened; 1 - 8 ounce(s) cream cheese, softened; 1/2 batch - prepared lemon or coconut pudding; 1 teaspoon(s) vanilla; 1 teaspoon(s) lemon or coconut extract; 3-4 cup(s) powdered sugar

(4 ratings)

review

Private Recipe by

Wendy Rusch

@AmmaWendy

Cameron, WI

It's a banana pineapple cupcake with a lemon pudding filling and a cream cheese lemon frosting...in the photo... It just came about today because I had ripe bananas to use up...If I would have had coconut or a lemon, it would have appropriate garnish! :) My friend Dee suggested coconut filling before she new I had done the lemon and I must say...that sounds so good...so listed it as an option. :0)

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(4 ratings)

yield 30 -36

method Bake

Ingredients For tropical cupcakes by wendy

2 3/4 c

flour
1 Tbsp

baking powder
1 tsp

salt
1 c

butter, softened
2 c

sugar
4

eggs
1 Tbsp

vanilla
1 c

whole milk (i use 3/4c 1% and 1/4 cream)
3

bananas, mashed with 1t lemon juice to prevent browning
1 - 20 oz

can of crushed pineapple, well drained
FILLING:
1 sm

cook n serve lemon or coconut pudding
plus ingredients on package
1 tsp

lemon or coconut extract
FROSTING:
1 stick

butter, softened
1 - 8 oz

cream cheese, softened
1/2 batch

prepared lemon or coconut pudding
1 tsp

vanilla
1 tsp

lemon or coconut extract
3-4 c

powdered sugar

How To Make tropical cupcakes by wendy

1
Preheat oven to 350 and put paper cupcake liners in cupcake pans for 30-36 cupcakes

2
Sift together flour, baking powder and salt in a medium bowl and set aside. In a large mixing bowl, mix butter, sugar, eggs and vanilla until light and fluffy starting out on low and increasing to high for 2 minutes, scraping bowl often. Add bananas and pineapple and mix well. Gradually mix in flour alternating with milk, scraping bowl often, starting and ending with flour.
3
Fill cupcake liners 2/3 full and bake at 350 for 20 minutes. Remove from oven and cool in pans 10 minutes then remove to cooling racks until cooled completely.
4
FILLING: While they are cooling make your lemon or coconut pudding according to package directions, adding the lemon or coconut extract after you remove from the heat. Pour into a large bowl for faster cooling if you're not a patient person :)
5
Using an apple corer or paring knife make holes in center of each cooled cupcake, place 1/2 your cooled pudding into a quart size zip lock bag. Snip 1/4" piece off one corner and proceed to fill each cupcake with the pudding.
6
FROSTING: In a mixing bowl add softened butter and cream cheese, remaining pudding, vanilla and lemon or coconut extracts and mix together until smooth and creamy. Add 3 cups of powered sugar and mix together. If more thickness is needed for spreading consistency, add 1/2cup more of powdered sugar at a time, until desired consistency is achieved. :)
7
Garnish: Strawberry fans, coconut, lemon curls (if doing lemon pudding) I used some candy pearls and crystal sugar on mine for the photo.
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