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.
Servings: 24
Author: Damaris
Ingredients
1cupbutter, room temperature
2cupssugar
4eggs, room temperature
1tspvanilla
3cupssifted cake flour
1/4tspsalt
3tspbaking powder
1cupmilk
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.