Vanilla cupcakes just got dressed up with pineapple filling and a tall swirl of buttercream.

Vanilla Cupcakes With Pineapple Filling

Speaking of whipped buttercream… I have used this recipe from I Am Baker several times and it never fails to turn out perfect! I used whipping cream instead of milk and let the butter whip on medium speed for 3 minutes and then bumping the speed up a little and whipping for about 5 minutes after adding the sugar and cream. This makes the frosting so smooth and easy to pipe without any danger of being too soft or melting

The cupcakes are made from one of my old vintage recipes. It is a basic cake mix that is so delicious and buttery. I am trying not to eat sweets very often and this cake is trying my resistance really hard right now.

The pineapple filling has only 1/4 cup of sugar because we like that little bit of tang to offset the sweetness in the icing. Of course feel free to go ahead and add at least 1/2 cup or whatever makes your heart sing…

Happy baking!

Vanilla Cupcakes with Pineapple Filling and Whipped Buttercream

A delicious vanilla cupcake filled with pineapple filling and topped with an impressive swirl of whipped buttercream.

5 from 1 vote

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Servings:

Author: Damaris

Ingredients

1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tsp vanilla
3 cups sifted cake flour
1/4 tsp salt
3 tsp baking powder
1 cup milk

Instructions

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each is added.
Sift all dry ingredients together and add alternately to cream mixture with milk and vanilla flavoring.
Fill 24 paper-lined cupcake tins 3/4 full. Bake 25-30 minutes or until done when tested.
PINEAPPLE FILLING:
2 16 oz. cans crushed pineapple, 1/4 cup water, 1/4-1/2 cup sugar, 3 tablespoons cornstarch, 1/4 tsp. ginger.
Add all filling ingredients to heavy-bottomed saucepan. Bring to a simmer and cook for 10-12 minutes or until the liquid coats the back of a spoon. Remove from heat and allow to cool.
Cut a small circle into the center of each cupcake and remove, making a hole in the center. Fill each with 1 tablespoon of pineapple filling. Frost as desired.