White Buttermilk Cupcakes with Pineapple Filling and Cream Cheese Frosting

 

I was thinking Easter today, after all it’s only 6 days away!   I have to work but my hubby and kids will be going to his mothers for dinner. So that means I will be baking something for him to take along. I’ve made this White Buttermilk Cake recipe as a 3 layer cake before but never as cupcakes. This is a very light moist cake that I can eat just so, without any whistles and bells , it’s just that good. But since I was thinking Easter, I decided to make a pineapple filling and top it with a cream cheese frosting. Then I thought about sprinkling some coconut on some of them and topping them with cherries. So that’s what I did.This is an easy cake to make, it requires cake flour that I always make myself by measuring out my flour, sifting it once and taking out 2 tbls of flour for every cup of flour you have. So I took out 8 tbls of flour and replaced them with 8 tbls of cornstarch. I sifted 3 more times and measured out the flour I needed for the recipe. The only thing different about this recipe is that you beat 4 egg whites until they’re stiff and fold them into the batter after it’s mixed.

 

 

Just fold the stiffly beaten egg whites into the batter.

Take this batter and fill your muffin tins ( I used jumbo muffin tins) half way up with batter and bake at 350 degrees for about 35 minutes. Test with a toothpick for doneness. I was able to get 2 dozen jumbo cupcakes with this recipe.

 

 

They bake up beautifully!

I wanted you to see how light and moist the cuppies are so I broke one open to take a picture…not so I could eat it, no seriously…( hee hee).

I let the cupcakes cool down and started to make the pineapple filling. OH the pineapple filling!!! It’s soooooo good!! It’s like a pineapple custard!!

I could sit and eat this with a spoon it’s so good! Next time I fill these cuppies I’ll take a melon scooper and take a little scoop out of the center of the cuppie and put the filling in, that would be easier than taking the pastry bag with a large tip and trying to fill it. The pineapple kept clogging up the tip.

All that’s left to do is make the cream cheese frosting and decorate anyway you like!

Add a little coconut and maybe a cherry and you have pretty cuppies!!

Wanna print just the recipe?? Click Here!

White Buttermilk Cake

Pa. Grange Cookbook
Submitted by Mrs. Frank Jacobs
Deemston Grange No. 1372

Ingredients:

1 cup shortening
3 cups sugar
2 cups buttermilk
4 cups sifted cake flour
4 egg whites, beaten stiff
3 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla

Directions:

Cream shortening and sugar. Add about 1/2 cup of the buttermilk and beat until fluffy. Sift dry ingredients and add alternately with the rest of the buttermilk. Add vanilla. Fold in stiffly beaten egg whites. Bake as cupcakes at 350 degrees for about 35 minutes. Test with toothpick for doneness.

Pineapple Filling
Allrecipes

Ingredients:

1/2 cup white sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 egg
1 cup diced fresh pineapple
3/4 cup pineapple juice
1 tablespoon butter

DIRECTIONS
In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

Cream Cheese Frosting

Pa. Grange Cookbook
Submitted by Mrs. John Espey
Center Grange No. 1870

I doubled this recipe and added enough powdered sugar to make the frosting stiff enough to pipe it.

Cream Cheese Frosting

1 pkg ( 8 oz) cream cheese, room temperature
1/4 cup butter
1 tsp vanilla
1 cup confectioners sugar

Let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in sugar.