I'm not sure if I was drawn to these Strawberry Pineapple Cupcakes because of the ease of two ingredients, or because of the pretty pink color:@) But either way, we all were pleasantly surprised with how good they tasted for how simple they were to make. The pineapple keeps them moist, and adds a little chewy fruity bite. And of course a cream cheese frosting takes everything over the top. And sprinkles just makes it a party... The frosting is a little different too, it doesn't call for any butter, so I'm calling it 100% Cream Cheese Frosting. These cupcakes are great for birthdays, Easter, or... Any day.
A note about store bought cake mixes:
As with everything else, they are getting smaller.
So, since the original recipe used an approx 18 oz box, and mine was 15 oz,
I removed about 2 Tblsp of pineapple before mixing.
Just something that seemed to make sense...
Alternate decorative topping: Shredded coconut.
Strawberry Pineapple Cupcakes-from Table for Seven
1 box strawberry cake mix
20 oz can crushed pineapple
~Mix well, spoon into cupcake liners, bake per package directions.
100% Cream Cheese Frosting
8 oz cream cheese, softened
1 C powdered sugar
1 tsp vanilla
~Mix very well with electric mixer on high speed (start slow though), spread on cooled cupcakes.
Eat well and have a happy day:@)
This is right up my family's tummy love. We have been trying to have healthy fruit desserts this year as everyone is cutting back on carbs. This looks so nummy, I will have to try it! Nummy! Sandi
ReplyDeleteYour cupcakes came out so pretty and perfect for Easter Lynn.
ReplyDeleteThe crushed pineapple sold me! Well, that and the cream cheese frosting! So yummy!
ReplyDeleteThat's a very easy recipe, Lynn, and a 100% cream cheese frosting sounds perfect!
ReplyDeleteThese sound so delicious and moist! I pinned the recipe to try myself. Thanks for sharing! Smiles, Linda at Paper Seedlings
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