Pineapple Cupcakes
If you love Pineapple Upside Down Cake, you’ll flip over our Pineapple Cupcakes. With chunks of real pineapple in the moist cake, it’s an unexpected taste sensation.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 3 eggs
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- 1 1/2 cups granulated sugar
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup pecans chopped (optional)
Makes:
About 18 standard cupcakes. Each cupcake serves 1.
Instructions:
Step 1
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts. Add flour mixture; mix well. Pour into prepared pan.
Step 2
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
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