Pineapple Cupcakes

Pineapple Cupcakes
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  1. 3/4 cup butter, softened
  2. 1 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  3. 1/2 cup Imperial Sugar Light Brown Sugar
  4. 3 eggs
  5. 2 teaspoons vanilla extract
  6. 3 1/2 cups all-purpose flour*
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1/4 cup crushed pineapple
  11. 1 1/2 cups sour cream
  12. Pineapple juice, to top
  1. Preheat oven to 350°F. Prepare 2 muffin tins with cupcake liners; set aside.
  2. In bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a separate bowl, sift together flour, baking soda, baking powder and salt.
  4. Combine sour cream and pineapple. Slowly add to creamed mixture, alternating with dry ingredients.
  5. Fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350°F for 24-27 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely.
  6. Using a toothpick, poke several holes in top of each cupcake, then brush each with pineapple juice. Frost with cream cheese or vanilla icing. Garnish as desired.