Vanilla Cupcakes Filled with Pineapple Butter

See below for delicious Vanilla Cream Cheese Frosting Recipe!

Ingredients:

• 2 cups butter, at room temperature
• 3/4 cups granulated sugar
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1 cup flaked coconut
• 1 jar Tutu’s Pantry Pineapple Butter
• 2 cups cake flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup coconut milk

How to do:

• Preheat oven to 350°.
• In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in 1 1/2 teaspoons each vanilla and almond extracts.
• In another large bowl, combine flour, baking powder, baking soda, and salt.
• Add to butter and sugar mixture in 3 batches, alternating with adding some coconut milk.
• Stir 1 cup flaked coconut into the batter.
• Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter.
• Bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Cool for 10 minutes before removing muffins from pans.

Cool completely.

Make a well in the center of the cupcake and add 1 Tbsp of Tutu’s Pantry Pineapple Butter.

Try it with any of our other flavors: Mango, Guava, Lychee, Strawberry, Lilikoi, Coconut.

Vanilla Cream Cheese Frosting:

• 3/4 cup butter at room temperature
• 8oz cream cheese at room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 4 cups powdered sugar
• 1 – 4 Tbsp heavy cream
• 1 cup flaked coconut (or enough to cover all cupcakes).
• For added texture and crunchiness, try using Hawaiian Heritage Farms Toasted Coconut Candy instead.
• In a medium bowl, beat cream cheese, butter, and vanilla and almond extracts until smooth.
• Gradually beat in powdered sugar.
• Slowly add heavy cream, adding only a little at a time, until desired consistency is reached.
• Frost cupcakes and sprinkle with coconut.

Enjoy!