Ingredients for Miniature Pineapple Cupcakes
- 1 (18.25 ounce) package yellow cake mix
- 3 large eggs
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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How to Make Miniature Pineapple Cupcakes
- Preheat oven to 325°F (160°C). Line a mini muffin tin with 48 paper liners or grease the tin well.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the crushed pineapple and pineapple juice until evenly distributed.
- Fill each mini muffin cup ⅔ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
- 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 (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
1g
Carbs
3g
