Pineapple Cupcakes with Pineapple Buttercream

Completely unplanned by Ruth and I, this week has been a celebration of tropical fruits. First a delicious banana rice pudding on Monday, and a Hump Day Happy Hour drink featuring pineapple and a taste of the Islands. So, it is with a little bit of luck that I happen to have a sweet treat, also featuring pineapple to round out the week. Hope you enjoyed our impromptu tropical fruit week, and next time we’ll even consider planning a themed week!

I am the kind of person who can’t show up to a party empty handed, it just seems very wrong. Plus, parties are a great excuse for me to bake cupcakes. I certainly can’t eat 2 dozen cupcakes on my own, so I rarely have the opportunity to make them. That’s why I was excited when my friends Irene and Jeff decided to throw a house warming/birthday party a few weeks ago. A few days before the party, I texted Irene and asked what I should bring with me, and she suggested I bring Sponge Bob Square Pants themed cupcakes in honor of Jeff’s birthday. I love a challenge, but I knew with my 13 hour days I wouldn’t have the time to practice decorating themed cupcakes, so I started brainstorming. Then I remember that Sponge Bob “lives in a pineapple under the sea,” and my problem was solved.

Pineapple cupcakes were the perfect way to channel Sponge Bob Square Pants. I used Martha Stewart’s yellow butter cake recipe as the basis of my own cupcakes. I decreased the milk and added baking soda to compensate for the extra acidity brought to the recipe by the pineapple. Topped with a pineapple buttercream, kept from being to sweet by the judicious use of salt, and Sponge Bob themed cupcake picks, this was the perfect mix of sophistication and whimsy.

Pineapple Cupcakes

1 cup (2 sticks) unsalted butter, room temperature
1.75 cups sugar
4 large eggs
1 teaspoon vanilla
1.5 cups all purpose flour
1.5 cups cake flour
0.5 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
20 ounces canned pineapple in juice, juice reserved.

1)      Preheat oven to 350°F and line 24 muffin tins with paper liners.

2)      If using pineapple rings or chunked pineapple, drain off liquid and place pineapple in a small food chopper. Process until fine pieces.

3)      In a small bowl, whisk together flours, baking soda, baking powder, and salt.

4)      In a large mixing bowl cream butter and sugar together until light and fluffy.

5)      Add eggs one at a time, beating well after each addition, then beat in vanilla.

6)      Add flour mixture in three batches, alternating with additions of milk, and ending with a cup of flour.

7)      Fold crushed pineapple into batter using a spatula.

8)      Divide batter evenly among cupcake liners, filling approximately 3/4  full.

9)      Place in oven and bake for 25-30 minutes, rotating half way through cooking time.

10)   Let cool completely on a wire rack before decorating.

Pineapple Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature
0.25 teaspoon salt
8 ounce can crushed pineapple, in juice
5-6 cups powdered sugar

1)      Carefully drain pineapple, setting juice aside.

2)      Cream together butter, salt, half of the pineapple fruit, and 5 tablespoons pineapple juice.

3)      Add powdered sugar about a cup at a time, until desired consistency is reached.

4)      Taste test frosting and adjust to reach desired flavor. If it is too sweet, add an additional dash of salt, if you want more pineapple flavor, add more of the pineapple juice (although this will require more sugar, so do this sparingly).

5)      Spoon into a piping bag and decorate your cupcakes.