Description
These mini pineapple cakes are a delightful tropical treat, featuring juicy pineapple in every bite for a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup crushed pineapple (drained)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fold in the crushed pineapple gently.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a tropical twist, top with shredded coconut or a pineapple glaze. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: Tropical
Nutrition
- Calories: 120
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g