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–+ servings

Pineapple Flower Cupcakes

Light and fruity cupcakes decorated with pineapple flowers, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Cakes & Pastries, Desserts
Cuisine American
Servings 12 cupcakes

Equipment

  • Knife
  • Oven
  • Muffin pan
  • Baking paper
  • Mixing Bowl
  • Cupcake liners
  • Icing Bag

Ingredients
  

  • 1 pineapple for decoration
  • 1/2 cup soft butter for cake
  • 3/4 cup sugar for cake
  • 2 eggs for cake
  • 1.5 tsp sugar for cake
  • 1 tsp baking powder for cake
  • 1 pinch salt for cake
  • 2 cups flour for cake
  • 2/3 cup buttermilk for cake
  • 1 cup soft butter for icing
  • 1 cup cream cheese for icing
  • 1 1/3 cups powdered sugar for icing
  • 1 tsp vanilla extract for icing

Instructions
 

  • Peel the pineapple by removing the top and bottom, then cutting away the skin. Slice the pineapple into thin slices and place on a baking sheet lined with baking paper. Bake at 300°F for 20 minutes. Place the slices in a muffin pan and bake again for 20 minutes at 300°F to form the flower shape. Let cool.
  • Mix the butter, sugar, and eggs together in a bowl. Add the salt, extra sugar, baking powder, flour, and buttermilk. Mix well.
  • Line a muffin pan with cupcake liners and distribute the batter evenly. Bake at 340°F for 25 minutes.
  • Mix the cream cheese, powdered sugar, and vanilla extract. Add the butter and mix until smooth.
  • Apply the icing to the cupcakes using an icing bag or a spoon. Place a slice of pineapple on top of each cupcake.

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