Pineapple Cinnamon Cupcakes

100% DOLE® Canned Pineapple Juice
Pineapple Cinnamon CupcakesRecipe

Voted most popular at the dessert table. Delicious and made with 100% DOLE® Canned Pineapple Juice.



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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 oz.) sour cream
1 box (2 layers) yellow cake mix
1 container (16 oz.) prepared butter cream frosting


Prep: 20 Minutes
Cook: 2 Hours, 40 Minutes

1. Stir together sugar and cornstarch in medium saucepan; gradually stir in 1-1/4 cups pineapple juice. Cook over medium heat, stirring occasionally 5 to 6 minutes or until mixture boils and thickens.

2. Remove from heat and stir in butter, pour into bowl. Place plastic wrap directly on filling chill 2 to 8 hours.

3. Place baking cups in 2 (12-cup) muffin pans and lightly coat with cooking spray.

4. Beat eggs with cinnamon at medium speed with electric mixer 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.

5. Bake at 325°F., 25 to 27 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack to cool completely.

6. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.

7. Pipe cupcakes with butter cream frosting.

Created date

November 2015