Vanilla Cupcakes Filled with Pineapple Butter

Vanilla Cupcakes Filled with Pineapple Butter

Vanilla Cupcakes Filled with Pineapple Butter2 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 Tbsp 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

See below for delicious Vanilla Cream Cheese Frosting Recipe

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.
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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!

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