Pineapple Cupcakes

 These cupcakes were delicious with their moist, fluffy cake and sweet tropical frosting. Very, very yummy.

Ingredients:

• 1 C. (2 sticks) sweet butter, softened (or just normal salted, butter)
• 1 C. superfine sugar ( I just used normal white sugar)
• 2 C. self rising flour
• 1 tsp. baking powder
• 4 eggs
• 1 tsp. vanilla
• 1 C. drained crushed pineapple

Frosting:

• 1 C. cream cheese, softened
• 1 1/2 C. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. Vanilla

* Note: If you don’t have self-rising flour here is what to do: for every cup that it calls for, substitute one cup of all purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp. salt. So for this recipe use 2 Cups of all purpose flour, 3 tsp baking powder (plus the one tsp. of baking powder it already calls for, making 4 tsp. total), and 1 tsp. salt. Does that make sense?

Directions:

1. Preheat the oven to 350 F. Combine all the cupcake ingredients, except the pineapple, and mix with a mixer or an electric hand beater. Stir in the pineapple. Spoon the batter into muffin pans. Cook for about 20 minutes. my oven cooks really hot, so mine only took 12 minutes. So check them early.
2. While the cupcakes are cooking, make the frosting. Slowly beat the cream cheese and powdered sugar in a bowl with an electric hand beater until creamy and soft. Add the lemon juice and vanilla and beat briskly until well combined. Add in some crushed pineapple. Or to make a drizzly frosting (that’s what i did), just throw everything in a blender and it will come out more runny. Top with crushed pineapple.