Pineapple Cupcakes
These sweet pineapple cupcakes are soft, moist, buttery, and packed with tropical pineapple flavor!
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups crushed pineapple
- 1 egg or flax egg, or a fourth cup water
- 2 tsp white or cider vinegar
- 1 tbsp pure vanilla extract
- 1/4 cup oil or additional crushed pineapple
- 1 1/2 cups flour
- 3/4 tsp each: baking soda, salt, and baking powder
- 1 cup sugar or unrefined sugar
Instructions
- *Choose white, spelt, or some brands of gluten free all purpose flour.To make pineapple cupcakes, preheat the oven to 350 F. Line a cupcake tin or grease well. Stir dry ingredients together, then add remaining ingredients and stir until just evenly mixed. Divide into the prepared pan. Bake 21 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let the cupcakes cool before frosting. If you can wait, loosely cover with a towel once cool. Liners peel off easily after a day. Refrigerate leftover cupcakes for up to five days.View Nutrition Facts
Video
Notes
The recipe was inspired by these Healthy Blueberry Muffins.
Nutrition
Calories: 121kcal