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Honey Roasted Pineapple Cupcakes recipe

Honey Roasted Pineapple Cupcakes.

These exotic cupcakes, made with roastedfresh pineapple, are crowned with a fluffy honey pineapple whippedcream topping and garnished with a wedge of roasted pineapple.A tropical cupcake that’s sure to be a hit…especially withthose who love pineapple desserts.

Recipe: Honey Roasted PineappleCupcakes

Cupcakes:1/2 fresh pineapple
2 tablespoons butter
1/2 cup wildflower honey* – divided use
1 tablespoon fresh ginger, minced
1/4 cup buttermilk
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggsHoney Pineapple Whipped Cream:1 cup heavy whipping cream
1 tablespoon wildflower honey*
2 tablespoons pineapple syrup
14 pineapple wedges

  • For Cupcakes: Preheat oven to 375°F(190°C).
  • Remove rind from pineapple, slice andcut into small wedges.
  • Put 2 tablespoons butter in a 13 x 9 x2-inch pan and place in oven 2 to 3 minutes, until melted. Removefrom oven and add 1/4 cup honey; stir. Place pineapple wedgesin a single layer; return pan to oven. Roast for 10 minutes,turn wedges over and roast an additional 10 minutes. Remove panfrom oven to a cooling rack.
  • Reduce oven temperature to 350°F (175°C).
  • Remove 14 wedges from pan; set aside.
  • Measure 2 tablespoons of pineapple syrupfrom pan; set aside.
  • Place remaining pineapple and syrup ina food processor and pulse until coarsely chopped.
  • Place 3/4 cup of pineapple mixture ina liquid measuring cup. Add ginger and buttermilk; set aside.
  • Sift together flour, baking soda, bakingpowder and salt; set aside.
  • In a mixing bowl, cream 1/2 cup butteruntil fluffy; scraping sides of bowl, as necessary. Add 1/4 cuphoney; mix well. Add eggs, one at a time, scraping down sidesof bowl after each addition. Add half of the reserved dry ingredientsto the butter mixture; mix on low until just combined. With mixerrunning on low, slowly add the buttermilk mixture. Add remainingdry ingredients until just combined.
  • Fill paper-lined muffin tins 2/3 full.
  • Bake 18 to 22 minutes, or until a woodenpick inserted in center of a muffin comes out clean. Remove towire rack; cool.
  • Frost with Honey Pineapple Whipped Cream,if desired.
  • For Honey Pineapple Whipped Cream: Ina mixing bowl, combine whipping cream, honey and syrup. Beatuntil peaks form. Spread or pipe onto cupcakes. Garnish withpineapple wedges.

    Makes 12 to 14 cupcakes.

    *Any mild-flavored honey such as clovermay be used

    Recipe and photograph courtesy of the NationalHoney Board.

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