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