You’re going to see a number of pineapple recipes in the coming weeks, as I scored a few couple of cans of pineapple in 100% juice on clearance at Target. I do my best to avoid Target and the ‘inevitable $100 tag’ that seems to happen whenever I walk in there. But I will go in for special deals (like the Huggies diaper deal this past week (sale price &$2 off coupons & $10 gift card when you bought 2) on things that we need/use regularly. And I know where all of the clearance end caps are in the entire store…and I quickly cruise past them in the event that I see some overstock on clearance. As is the case with a couple of cans of pineapple.
I’ve got a pineapple curry coming your way, inspired by takeout curry dish I had when I was with my sister in Pittsburgh last month. And a shredded pineapple chicken too. Both are mouthwatering delicious!
I’ll share them as soon the skillet dinner series comes to an end!
In the meantime, can I tempt you with these pineapple cupcakes…topped with a frosting that will make your taste buds tingle. Seriously, fresh lime + fresh ginger will make them tingle.
Pineapple Cupcakes with Ginger Lime Frosting
Yield – 24 cupcakes
Preparation Time – 20 minutes
Cooking Time – 18 minutes
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup sweetened coconut flakes
- 8 oz. can crushed pineapple, undrained
- 1/4 cup coconut oil
- 1 tsp vanilla (or use homemade vanilla extract!)
- 3 eggs
- 1/2 to 3/4 cups milk
- Preheat oven to 350. Prepare muffin pan with parchment paper cups. They don’t stick. Really!
- In small bowl, mix together flour, baking powder, salt, sugar, and coconut flakes.
- In large bowl, combine pineapple, coconut oil, vanilla, and eggs. Mix until blended well. (If you don’t have coconut oil, canola oil will work too.)
- Add in dry ingredients to the wet. Mix until a thick batter forms.
- Slowly add in ½ cup milk. The batter should be thick but still pourable. Add milk 1 tablespoon at a time if you need to thin it a bit.
- Fill baking cups 2/3 full with batter. Bake in the preheated oven for 18 minutes or until toothpick inserted in center comes out clean.
- Cool completely before frosting.
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- Fresh zest and juice from two limes
- 1 tablespoon ginger root, peeled and finely grated (This is the root you get in the produce section, NOT dried, ground ginger powder. I used a zester to grate the ginger, but the fine grate side of a box grater should work fine.)
- In large bowl, beat all ingredients until smooth.
- Spread frosting onto cooled cupcakes and serve immediately.