Pineapple Banana Smoothie Cupcakes with Pineapple Buttercream Frosting
I made thses, as a protein treat, for my son's championship baseball game. The boys ended up playing a second game, so these gave them some carbs and protein, too! I also made the Peanut Butter and Jelly Cupcakes.
Recipe from Cupcakes from the Cake Doctor by Anne Byrn
Place liners in cupcake pans
Preheat oven to 350 degrees
Cupcakes:
1 ripe medium size banana (cut into 5-6 pieces)
1 can shredded pineapple, drained - Reserve the juice
1 cup (8 ounces) vanilla yogurt ( I had plain, so I added vanilla extract. Just a splash.)1/2 teaspoon cinnamon
3 large eggs
1 package plain yellow cake mix
Place the banana pieces in a blender and pulse to puree, approximately 10 seconds. Add the pineapple and pulse until smooth, about 10 seconds. Add the yogurt, cinnamon, and eggs and pulse until well combined, about 30 seconds.
Place the cake mix in a large mixing bowl. Pour the blender mixture over the mix and stir until well combined, about 50 strokes. Fill cupcake liners.
Bake 20-25 minutes until golden.
Pineapple Buttercream:
4 tablespoons butter, room temperature
2 1/2 cups confectioners' sugar, sifted
2-3 tablespoons pineapple juice
Place the butter in a large mixing bowl and blend with an electric mixer on low until the butter is creamy (10 seconds). Add the sugar and pineapple juice. Blend on low until creamy and combined. Add more pineapple juice if the mixture seems too thick.
Increase the speed to medium-high and beat 20 seconds.
Frost cooled cupcakes
Place liners in cupcake pans
Preheat oven to 350 degrees
Cupcakes:
1 ripe medium size banana (cut into 5-6 pieces)
1 can shredded pineapple, drained - Reserve the juice
1 cup (8 ounces) vanilla yogurt ( I had plain, so I added vanilla extract. Just a splash.)1/2 teaspoon cinnamon
3 large eggs
1 package plain yellow cake mix
Place the banana pieces in a blender and pulse to puree, approximately 10 seconds. Add the pineapple and pulse until smooth, about 10 seconds. Add the yogurt, cinnamon, and eggs and pulse until well combined, about 30 seconds.
Place the cake mix in a large mixing bowl. Pour the blender mixture over the mix and stir until well combined, about 50 strokes. Fill cupcake liners.
Bake 20-25 minutes until golden.
Pineapple Buttercream:
4 tablespoons butter, room temperature
2 1/2 cups confectioners' sugar, sifted
2-3 tablespoons pineapple juice
Place the butter in a large mixing bowl and blend with an electric mixer on low until the butter is creamy (10 seconds). Add the sugar and pineapple juice. Blend on low until creamy and combined. Add more pineapple juice if the mixture seems too thick.
Increase the speed to medium-high and beat 20 seconds.
Frost cooled cupcakes
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