Yield: 24 cupcakes
Pineapple Filled Cupcakes
Vanilla cupcakes filled with pineapple preserves and topped with cream cheese frosting
Prep Time
20 minutes
Cook Time
22 minutes
Total Time
42 minutes
Ingredients
For the Cupcakes
- 1 vanilla cake mix
- 1 - 3.4 ounce box instant vanilla pudding
- 4 eggs
- 1 cup water
- 1/3 cup oil
- 1/2 cup pineapple preserves
For the Frosting
- 2 - 8 ounce packages packages cream cheese, softened
- 1/4 cup butter, softened
- 5 cups powdered sugar
Instructions
- Preheat oven to 325 degrees. Place 24 cupcake liners in 2 muffin tins.
- Combine the cake mix, pudding, eggs, water, and oil in a mixing bowl. Beat on low for 1 minute and then on medium for 2 minutes.
- Spoon the batter evenly into the cupcake liners and bake for 22 minutes. Let cool.
- Scoop out a small spoonful from the center of the cupcakes and fill with pineapple preserves.
- Beat the cream cheese and butter until creamy. Slowly add the powdered sugar until all is mixed in. Let chill for 30 minutes.
- Place in decorator bag and pipe onto cupcakes covering the preserves. Top with candied pineapple, if desired.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 204mgCarbohydrates: 43gFiber: 0gSugar: 33gProtein: 2g