June 5, 2016

Pineapple Dole Whip Cupcakes

Serves: 24-28 cupcakes
Pineapple Cupcakes
  • 2½ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup vanilla greek yogurt
  • 1½ cups canned crushed pineapple (drained)
Pineapple Curd
  • 7 large egg yolks
  • ¾ cup sugar
  • ¼ teaspoon coarse salt
  • ½ cup fresh pineapple juice
  • 1 tablespoon fresh lemon juice
  • ½ cup (1 stick) unsalted butter melted
Pineapple Buttercream
  • 1 cup unsalted butter at room temperature
  • ¼ teaspoon salt
  • 8 ounce can crushed pineapple, in juice
  • 5-6 cups powdered sugar
Pineapple Cupcakes
  1. Set oven to 350 degrees F.
  2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth.
  4. On low, mix in the vanilla and oil.
  5. Next add in yogurt and crushed pineapple until fully incorporated.
  6. Add flour mixture and mix until smooth.
  7. Line your cupcake pan and fill each cupcake ⅔ full.
  8. Bake for 20-22 minutes and let cool before filling and frosting.
Pineapple Curd
  1. In a large microwave safe bowl, whisk together sugar, salt, and eggs until smooth.
  2. Next whisk in the pineapple juice, lemon juice, and butter.
  3. At full power cook in the microwave for 1 minute.
  4. Take out and whisk curd. Microwave again for 1 minute.
  5. The whole microwave time takes about 3-5 minutes depending on the strength of your microwave. Just make sure to whisk it after each minute.
  6. Pineapple curd is done when it coats the back of a metal spoon.
Pineapple Buttercream
  1. Drain pineapple and set aside juice.
  2. Beat together butter, salt, crushed pineapple, and 5 tablespoons pineapple juice.
  3. Gradually add in sugar one cup at a time until desired thickness.
  4. Add a little more juice if needed.
  5. Pipe onto cupcakes.
  1. Cut a small hole out of the tops of each cooled cupcake and spoon in cooled pineapple curd. Place top of cupcake back on.
  2. Using a piping bag, decorate the tops of each cupcake.
Cupcake recipe slightly adapted from Glorious Treats.
Pineapple curd recipe adapted from Martha Stewart.
Pineapple buttercream frosting from Cork and Spoon.