tropical cupcakes by wendy
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)
prep time
cook time
method
Bake
yield
30-36 serving(s)
Ingredients
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 - eggs
- 1 tablespoon vanilla
- 1 cup whole milk (i use 3/4c 1% and 1/4 cream)
- 3 - bananas, mashed with 1t lemon juice to prevent browning
- 1 - 20 ounces can of crushed pineapple, well drained
- FILLING:
- 1 small cook n serve lemon or coconut pudding
- - plus ingredients on package
- 1 teaspoon lemon or coconut extract
- FROSTING:
- 1 stick butter, softened
- 1 - 8 ounces cream cheese, softened
- 1/2 batch - prepared lemon or coconut pudding
- 1 teaspoon vanilla
- 1 teaspoon lemon or coconut extract
- 3-4 cups powdered sugar
How To Make tropical cupcakes by wendy
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Step 1Preheat oven to 350 and put paper cupcake liners in cupcake pans for 30-36 cupcakes
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Step 2Sift 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.
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Step 3Fill 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.
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Step 4FILLING: 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 :)
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Step 5Using 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.
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Step 6FROSTING: 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. :)
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Step 7Garnish: Strawberry fans, coconut, lemon curls (if doing lemon pudding) I used some candy pearls and crystal sugar on mine for the photo.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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