Orange Pineapple Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 5 tbsp oil (1/4 cup + 1 tbsp) (75 ml)
- 1/3 cup sugar (65 g)
- 1/2 tsp vanilla extract
- 3 tbsp orange juice (juice from about 1 1/2 large oranges)
- 1-2 tsp orange zest (zest of about 1 large orange)
- 2 large eggs room temperature
- 2 cups all-purpose flour (250 g)
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 8 oz can crushed pineapple, including juice
For the Cream Cheese Frosting:
- 8 oz cream cheese (227 g) softened
- 1/2 cup butter (113 g) softened
- 2 cups confectioner's sugar (400 g)
- pinch salt
- 1/2 tsp vanilla extract
- 1/4 cup chopped pecans (30 g) (optional)
Instructions
Orange Pineapple Cupcakes
- Preheat the oven to 350° F (180° C.) Line 12 muffin cups with papers. In a medium bowl, add the flour, salt, baking powder, and baking soda, and stir until they are well combined. In a separate bowl, juice and zest the oranges. Pour the juice from the can of pineapple into the orange juice.
- In a large mixing bowl, add the oil, sugar, vanilla extract, orange juice, orange zest, pineapple juice, and eggs. Whisk these wet ingredients until they are well combined. Next, add the flour mixture one cup at a time, whisking it into the batter until it is just combined. Finally, use a spoon or spatula to fold in the crushed pineapple.
- Divide the batter evenly into the 12 muffin cups and bake at 350° F (180° C) for about 20-23 minutes, or until the tops are springy to the touch. Allow the cupcakes to cool for about 45 minutes before frosting.
Cream Cheese Frosting
- Add the softened cream cheese and butter to a large mixing bowl and cream using an electric mixer. Once these are well combined and there are no lumps, add the pinch of salt and the powdered sugar 1 cup at a time. Beat until the sugar is fully incorporated, then mix in the vanilla extract.
- Top the frosted cupcakes with the chopped pecans. Store frosted cupcakes in the refrigerator for up to 4-5 days.