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Pineapple Cupcakes
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Pineapple Cupcakes
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The flavor of the islands in cupcake form - these Pineapple Cupcakes are a tropical treat.

Prep time
Bake/Cook time
0:24 to 0:27
24 - 26 cupcakes
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Pineapple Cupcakes
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:24 to 0:27
Yield :
24 - 26 cupcakes


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.  Prepare 2 muffin tins with cupcake liners; set aside.
  2. In bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a separate bowl, sift together flour, baking soda, baking powder and salt.
  4. Combine sour cream and pineapple. Slowly add to creamed mixture, alternating with dry ingredients.
  5. Fill paper-lined muffin cups with 1/4 cup of batter. Bake at 350°F for 24-27 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely.
  6. Using a toothpick, poke several holes in top of each cupcake, then brush each with pineapple juice.  Frost with cream cheese or vanilla icing.  Garnish as desired.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Pineapple Cupcakes recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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