Pineapple Cupcakes by @millsandbuns

29 min

6 servings

🍬

60 g

Caster sugar

🧈

60 g

Butter

🥚

50 g

Egg

🍦

5 ml

Vanilla extract

🌾

60 g

Flour

🫙

2 g

Baking powder

🥛

60 ml

Milk

🍍

40 g

Pineapple

🥛

120 ml

Whipped cream

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a 6-cup cupcake pan with cupcake liners.

  2. Beat
    • caster sugar
    • unsalted butter

    Beat 60 g caster sugar and 60 g unsalted butter until pale, light, and fluffy.

  3. Add
    • egg
    • vanilla extract

    Add 1 egg and 1 tsp vanilla extract. Whisk until fully combined.

  4. Fold
    • all-purpose flour
    • milk

    Fold in 60 g all-purpose flour and 1/2 tsp baking powder. Alternate additions with 60 ml milk until the batter is smooth.

  5. Fold
    • fresh pineapple

    Fold 40 g chopped fresh pineapple into the batter. Stop mixing as soon as the pineapple is evenly distributed.

  6. Divide

    Divide the batter evenly between 6 cupcake liners. Fill each liner about two-thirds full.

  7. Bake

    Bake at 180°C (350°F) for 12 to 14 minutes. Test with a skewer; it should come out clean from the center.

  8. Cool

    Cool the cupcakes in the pan for 5 minutes. Transfer them to a cooling rack and cool completely.

  9. Whip
    • heavy whipping cream

    Whip 120 ml heavy whipping cream until it holds firm peaks. Transfer the cream to a piping bag fitted with a piping tip.

  10. Pipe
    • heavy whipping cream

    Pipe whipped cream onto the cooled cupcakes. Serve immediately or chill before serving.

Pineapple Cupcakes by @millsandbuns

29 min

6 servings

🍬

60 g

Caster sugar

🧈

60 g

Butter

🥚

50 g

Egg

🍦

5 ml

Vanilla extract

🌾

60 g

Flour

🫙

2 g

Baking powder

🥛

60 ml

Milk

🍍

40 g

Pineapple

🥛

120 ml

Whipped cream

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F) and line a 6-cup cupcake pan with cupcake liners.

    🍰cupcake pan
    🍰cupcake liners

  2. Step 2/10

    Beat 60 g caster sugar and 60 g unsalted butter until pale, light, and fluffy.

    🍬caster sugar
    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/10

    Add 1 egg and 1 tsp vanilla extract. Whisk until fully combined.

    🥚egg
    🍦vanilla extract
    🥣mixing bowl

  4. Step 4/10

    Fold in 60 g all-purpose flour and 1/2 tsp baking powder. Alternate additions with 60 ml milk until the batter is smooth.

    🌾all-purpose flour
    🫙baking powder
    🥛milk
    🥄rubber spatula
    🥣mixing bowl

  5. Step 5/10

    Fold 40 g chopped fresh pineapple into the batter. Stop mixing as soon as the pineapple is evenly distributed.

    🍍fresh pineapple
    🥄rubber spatula
    🥣mixing bowl

  6. Step 6/10

    Divide the batter evenly between 6 cupcake liners. Fill each liner about two-thirds full.

    🍰cupcake pan
    🍰cupcake liners
    🥄rubber spatula

  7. Step 7/10

    Bake at 180°C (350°F) for 12 to 14 minutes. Test with a skewer; it should come out clean from the center.

    🍰cupcake pan
    🍢skewer

  8. Step 8/10

    Cool the cupcakes in the pan for 5 minutes. Transfer them to a cooling rack and cool completely.

    🍰cupcake pan
    ✨cooling rack

  9. Step 9/10

    Whip 120 ml heavy whipping cream until it holds firm peaks. Transfer the cream to a piping bag fitted with a piping tip.

    🥛heavy whipping cream
    🥣mixing bowl
    🫙piping bag
    ✨piping tip

  10. Step 10/10

    Pipe whipped cream onto the cooled cupcakes. Serve immediately or chill before serving.

    🥛heavy whipping cream
    🫙piping bag
    ✨piping tip

Composition

Ingredients

Types

Sweeteners, Eggs, Flavorings, Leavening agents, Dairy

Ingredients

Caster sugar, Butter, Egg, Vanilla extract, Flour, Baking powder, Milk, Pineapple, Whipped cream

Notes

Pineapple (fresh, chopped), Whipped cream (to frost, more than 30% fat)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

192 kcal

Macro nutrients

Protein: 2.7g, Carbohydrates: 21.5g, Sugars: 14.3g, Fat: 10.9g, Saturated fat: 6.8g, Fiber: 0.6g

Nutritional Information

Minerals

Calcium: 49mg, Iron: 0.7mg, Potassium: 103mg, Sodium: 54mg

Vitamins

Vitamin C: 8mg, Vitamin A: 104µg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

15 minutes

Cooking

14 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring cups, measuring spoons, kitchen scale, cupcake pan, cupcake liners, cooling rack, skewer, piping bag, piping tip

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Birthday, Tea time, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Moist, Creamy, Tender

Flavors

Sweet, Fruity, Tropical, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep unfrosted cupcakes in an airtight container,Do not leave whipped-cream-frosted cupcakes out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep frosted cupcakes refrigerated,Allow to stand at room temperature for 10 to 15 minutes before serving), freezer : 2 months (Freeze cupcakes without whipped cream frosting,Wrap individually and place in a freezer-safe container,Thaw at room temperature and frost before serving)