Cooking and baking have been a passion of mine for over 35 years, and these are the best cupcakes I have EVER made. The buttermilk keeps them from being sickeningly sweet, and all 48 cupcakes were devoured because everyone had to have seconds! If you don't need 4 dozen all at once, they freeze (& thaw) beautifully for up to a month in gallon size freezer zip lock bags. The only change I made to the recipe was to use pineapple preserves for convenience instead of making the pineapple filling. I frosted the frozen cupcakes by snipping the corner of a ziplock bag and pipping it on. They were beautiful and only took a few minutes. I topped them off with toasted coconut-pure perfection! There are lots of steps, but these are more than worth the effort!
Great tasting cupcakes but had way too much icing and leftover pineapple filling. Icing was very runny...but delicious! I divided icing and added additional powdered sugar to give the frosting more body, but it still did not retain piping shape on cupcakes. I only got 18 cupcakes and used leftover cake, filling and icing to make small dessert for my husband and me!