Pineapple Cupcakes
Delightfully tropical, these pineapple cupcakes combine the sweetness of crushed pineapple and the richness of chocolate chips for a unique treat. Perfect for summer parties or a fun dessert, they offer a refreshing burst of flavor that will appeal to both kids and adults alike.
Ingredients
Instructions
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- Mix together the shortening, granulated sugar, and brown sugar; blend in the eggs and beat together for 1 minute.
- Add the crushed pineapple and pineapple juice, then mix in the dry ingredients until blended.
- Add the vanilla or pineapple flavoring and the chocolate chips.
- Fill cupcake cups 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
- Frost when cool.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute coconut oil for shortening for a tropical twist. If you prefer, add chopped walnuts or pecans for added crunch. To enhance the pineapple flavor, use fresh pineapple instead of canned. Ensure your baking powder and soda are fresh for optimal rising.
Serving Suggestions
These Pineapple Cupcakes are delightful on their own but can be elevated with a light cream cheese frosting or whipped cream. Serve alongside a tropical fruit salad for a refreshing contrast. They pair beautifully with Nita'S Special Corn for a fun summer gathering. For a complete dessert table, consider adding cookies or bars.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to a week. To reheat, place them in the microwave for about 10-15 seconds or warm them in an oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cupcakes contains roughly 197 calories, with 1g protein, 19g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 1054mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of crushed pineapple?
Yes, you can use fresh pineapple, just make sure to finely chop it before adding to the batter. Fresh pineapple will give your cupcakes a more vibrant flavor and moisture.
What can I use instead of shortening?
You can substitute equal amounts of unsalted butter or coconut oil for shortening. This will add a rich flavor and slightly different texture, but the cupcakes will still turn out delicious.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they are ready. Be careful not to overbake, as this can make them dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).