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Vanilla Cupcakes With Pineapple Filling

Vanilla Cupcakes with Pineapple Filling and Whipped Buttercream

5 from 1 vote
A delicious vanilla cupcake filled with pineapple filling and topped with an impressive swirl of whipped buttercream.
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Servings: 24
Author: Damaris

Ingredients

  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1 tsp vanilla
  • 3 cups sifted cake flour
  • 1/4 tsp salt
  • 3 tsp baking powder
  • 1 cup milk

Instructions

  • Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each is added.
  • Sift all dry ingredients together and add alternately to cream mixture with milk and vanilla flavoring.
  • Fill 24 paper-lined cupcake tins 3/4 full. Bake 25-30 minutes or until done when tested.
  • PINEAPPLE FILLING:
    2 16 oz. cans crushed pineapple, 1/4 cup water, 1/4-1/2 cup sugar, 3 tablespoons cornstarch, 1/4 tsp. ginger.
    Add all filling ingredients to heavy-bottomed saucepan. Bring to a simmer and cook for 10-12 minutes or until the liquid coats the back of a spoon. Remove from heat and allow to cool.
  • Cut a small circle into the center of each cupcake and remove, making a hole in the center. Fill each with 1 tablespoon of pineapple filling. Frost as desired.

Notes

***Link to whipped buttercream recipe