Featuring cream cheese frosting and a sweet pineapple center, these pineapple cinnamon cupcakes can be easily prepped for any party. Get the recipe, brought to you by Evite in partnership with Dole.
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 1/4 plus 2/3 cups 100% DOLE® Canned Pineapple Juice, divided
- 2 tablespoons butter or margarine
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 container (8 ounces) sour cream
- 1 box (2 layers) yellow cake mix
- 1 container (16 ounces) store-bought buttercream frosting
Preheat oven to 325 degrees.
Stir together sugar and cornstarch in medium saucepan, then gradually stir in 1 1/4 cups pineapple juice. Cook over medium heat, stirring occasionally for 5 to 6 minutes or until mixture boils and thickens.
Remove from heat and stir in butter, then pour into bowl. Place plastic wrap directly on filling and chill 2 to 8 hours.
Place baking cups in 2 (12-cup) muffin pans and lightly coat with cooking spray.
Beat eggs with cinnamon at medium speed using an electric mixer for 2 minutes. Add sour cream and pineapple juice, beating well. Add cake mix and beat at low speed until just blended, about 2 minutes. Spoon batter into prepared cups, filling 2/3 full.
Bake for 25 to 27 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire rack to cool completely.
Scoop out centers of cupcakes, using a 1-inch melon baller and leave a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful of pineapple filling into center of each cupcake.
Pipe cupcakes with buttercream frosting.
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