When I was researching cakes to order for my husband’s promotion reception last week I came across a bakery with the most beautiful cupcakes. I didn’t end up ordering the cake through them but they definitely inspired me to get back to cupcake baking! I used to bake cupcakes all the time-I actually have a half written cupcake cookbook I started 4 years ago! I love baking cupcakes from box mixes and adding ingredients to enhance them-which is exactly what I did with these Cherry Pineapple Cupcakes!
These cupcakes are so light and fluffy, with moist pineapple flavor. I chose to top them with piped whipped cream instead of frosting to keep from weighing them down. And of course the cherry is the perfect final touch!
Ingredients:
- 15.2 oz box of Butter Yellow Cake Mix
- 1/3 cup butter, softened
- 3 eggs
- 1/2 20 oz can crushed pineapple (with juice)
- whipped cream
- maraschino cherries
Instructions:
Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners. In a large bowl combine cake mix, butter, eggs, and pineapple on low speed for 30 seconds. Mix an additional 2 minutes on medium speed. Pour batter into liners 3/4 full. Bake for 16 minutes or until golden and a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.
Stir cool whip thoroughly to fluff. Spoon cool whip into a piping bag and pipe onto the cupcakes. Top with a marischino cherry.
Aren’t they gorgeous? They taste as good as they look too!
Print
Maraschino Cherry Pineapple Cupcakes
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 mins
- Yield: 18 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Description
A light, fluffy cupcake with pineapple inside topped with whipped cream and a marschino cherry.
Ingredients
- 15.2 oz box of Butter Yellow Cake Mix
- 1/3 cup butter, softened
- 3 eggs
- 1/2 20 oz can crushed pineapple (with juice)
- whipped cream
- maraschino cherries
Instructions
- Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners. In a large bowl combine cake mix, butter, eggs, and pineapple on low speed for 30 seconds. Mix an additional 2 minutes on medium speed. Pour batter into liners 3/4 full. Bake for 16 minutes or until golden and a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.
- Stir cool whip thoroughly to fluff. Spoon cool whip into a piping bag and pipe onto the cupcakes. Top with a marischino cherry.
Keywords: cherry pineapple cupcakes, pineapple cupcakes
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Melissa says
so light and fruity!
★★★★★