buttermilk cupcakes

White Buttermilk Cupcakes with Pineapple Filling and Cream Cheese Frosting

White Buttermilk Cupcakes with Pineapple Filling and Cream Cheese Frosting

buttermilk cupcakes
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.
Buttermilk Cupcakes
Just fold the stiffly beaten egg whites into the batter.
Buttermilk Cupcakes

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.

Buttermilk Cupcakes

They bake up beautifully!

Buttermilk Cupcakes

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).

Buttermilk Cupcakes

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!!

Buttermilk Cupcakes

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.

Buttermilk Cupcakes

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

Buttermilk Cupcakes

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

 

Buttermilk Cupcakes

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.

Buttermilk Cupcakes

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.

  • Sumber : https://bunnyswarmoven.net/white-buttermilk-cupcakes-with-pineapple-filling-and-cream-cheese-frosting/