Cupcakes With Pineapple Filling And Strawberry And Goat Cheese Whipped Cream Recipes

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STRAWBERRY FILLING



Strawberry Filling image

Provided by Food Network

Categories     dessert

Time 12h35m

Yield 6 to 8 cups

Number Of Ingredients 4

4 cups fresh strawberries, stems removed
1 cup rum
4 cups sugar, divided
1 to 2 tablespoons orange zest, to taste

Steps:

  • Cut and slice 4 cups fresh strawberries and add to a medium bowl. Add 1 cup rum and 2 cups sugar and stir to combine. Let mixture sit overnight covered in the refrigerator. Remove strawberries from the refrigerator and place in a medium saucepan. Add the remaining 2 cups of sugar and the orange zest and cook over low heat for about 20 minutes.

STRAWBERRY SHORTCAKE CUPCAKES



Strawberry Shortcake Cupcakes image

All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.

Provided by canmcg27

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h50m

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
7 tablespoons strawberry jam
1 pound fresh strawberries, hulled and quartered
3 tablespoons white sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
  • Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
  • Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
  • Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
  • Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 25.3 g, Cholesterol 50.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.8 g, Sodium 158.4 mg, Sugar 16.4 g

PINEAPPLE CUPCAKES



Pineapple Cupcakes image

Make and share this Pineapple Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 cup flour
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1/2 cup low-fat milk
1 cup drained pineapple chunk, cut in half

Steps:

  • Preheat oven to 350°F Line muffin pan with paper liners.
  • In a small bowl, mix together flour, baking powder and salt.
  • In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
  • Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen jumbo cupcakes.

Number Of Ingredients 15

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
12 slices pineapple, drained
12 maraschino cherries, well drained
3 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 cup sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

Steps:

  • Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

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