Pineapple cupcakes

Eggless Pineapple Cupcakes


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Delicious pineapple cupcakes are everyone’s favorite and can be enjoyed on every occasion. Pineapple cupcakes are buttery, fluffy and are fully loaded with tasty pineapple fruit.

In this cupcake, I have used crushed pineapple along with syrup, which adds moistness and a very mild and tempting flavor to it. The recipe to make these super-moist pineapple cupcakes is very simple and easy.

Note-

  • The teacup used to measure is 225 ml
  • I have used only 2 tbsp sugar because we are using home preserved pineapple along with syrup which adds sweetness and moistness to the cupcakes.
  • You can also use market brought tinned pineapple soaked in syrup.

Ingredients to make 6 to 7 cupcakes-

  • Aata (wheat flour)    – 1 teacup
  • Baking powder         – 1/2 tsp
  • Soda bicarbonate     – 1/4 tsp
  • Butter                        – 1/2 teacup
  • Powdered sugar        – 2 tbsp
  • Dahi (curd)              – 2 tbsp
  • Milk                           – 1/4 +1/4 cup
  • Salt                            – 1 pinch
  • Desi ghee or oil to grease the moulds.
  • Home preserved pineapple along with syrup  4 + 1 tbsp
Ingredients for pineapple cupcakes

Ingredients for pineapple cupcakes

Method –

  • Take 4 tbsp home preserved pineapple along with syrup in a small mixer jar and grind it coarsely.
  • Sieve aata, salt, baking powder and soda bicarbonate three times so that everything combines well.
  • In a bowl, mix butter, powdered sugar and curd till it is creamy. Add 1/4 cup milk to this creamy mixture and whisk it for one minute.
  • Now add aata and coarsely grinded pineapple and gently fold everything together into a creamy, smooth batter of dropping consistency. (Add remaining milk as requried to get the consistency)
  • Grease the cupcake moulds with ghee or oil.
  • Put few pineapple chunks at the bottom of moulds and put cake batter on it and fill each mould 3/4.
  • Now lightly tap the moulds so that batter spreads evenly.

    Put few pineapple chunks at the bottom of moulds and put cake batter on it and fill each mould 3/4.

    Put few pineapple chunks at the bottom of moulds and put cake batter on it and fill each mould 3/4.

  • Keep the low rack in the oven and preheat it to 180 degrees.
  • Once the oven is preheated, place the cupcake moulds on the rack.
  • Bake cupcakes for 20 minutes.
  • Check cupcakes with fork, if it comes out clean the cakes are done. If not, bake it for 2 to 3 minutes more.
  • Remove cake moulds from the oven. After five minutes, gently take the cakes out from the moulds and let them cool on wire rack.
  • Super moist and delicious pineapple cupcakes are ready to eat.
Pineapple cupcakes are ready to eat

Pineapple cupcakes are ready to eat

Note –

  • I have used silicone cup moulds to bake cup cake.
  • If using silicone moulds for baking make sure you use silicone moulds which are of good quality and are FDA approved food grade silicone moulds.

 

 

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