Pineapple Cupcakes


 Pineapple Cupcakes

Pineapple Cupcakes

2 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

3 eggs

1 ¾ cups sugar

1 cup Squizito Butter Olive Oil

1 teaspoon vanilla extract

¾ cup sour cream

1 ½ cups canned crushed pineapple (slightly drained)


  1. Preheat oven to 350°F
  2. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  3. In a large bowl, beat eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
  4. On low speed, mix in the olive oil and vanilla until blended.
  5. Add pineapple and sour cream, then mix until fully incorporated.
  6. Add flour mixture and blend until just combined and smooth.
  7. Line cupcake pan with liners and fill about 2/3 full. Bake for about 22 minutes.
  8. Remove from pan and cool on wire rack.
  9. Frost with Pineapple-Coconut Cream Cheese Frosting.

Pineapple-Coconut Cream Cheese Frosting

1 stick of softened butter

8 oz cream cheese

22.5 ml (1 ½ tablespoons) Squizito Pineapple balsamic vinegar

15 ml (1 tablespoon) Squizito Coconut balsamic vinegar

30 ml (2 tablespoons) heavy whipping cream

2 lbs powdered confectioners’ sugar

  1. Beat butter until smooth.
  2. Add cream cheese and blend until well combined.
  3. Add both vinegars and whipping cream
  4. Add powdered sugar until desired consistency. (I used 2 lbs to pipe)

Recipe by Catherine Ford

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