Ingredients for Fruity Vanilla Cupcakes
- Egg Whites
- Granulated Sugar
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- Crushed Pineapple
- Vanilla Extract
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How to Make Fruity Vanilla Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drain one 20-ounce can of crushed pineapple, reserving 1/4 cup of the juice. Add the drained pineapple and reserved juice to the batter.
- Gently fold in the pineapple until evenly distributed throughout the batter.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
96g
Fat
0g
Carbs
11g