Pineapple Cupcakes with Key Lime Cream Cheese Icing

It all started with some leftover key limes from a tablescape.  I dig around in the cabinets and find a can of pineapple and in the fridge a package of unused cream cheese.  I think cupcakes would be really good.   I checked a few websites in my search engine and the ingredients matched up to these two recipes on http://www.wilton.com/.   Somehow spur of the moment is a really nice surprise when it turns out this tasty.  The cupcakes are very similar to Pineapple Upside Down Cake.  They have chunks of pineapple and it is a very moist cake.  The Key Lime Icing is amazing with the tart lime blended into the cream cheese, and to really bring out a tropical flavor I added 1 tsp. of coconut flavoring.  If you have a summer birthday, these cupcakes are looking for a party!

Pineapple Cupcakes

Ingredients:

2 cups of all-purpose flour

2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil (I was out of oil so I used butter.)

3/4 cup buttermilk ( You know how to create buttermilk w/o going to the store?  Measure   

                                    out regular milk and put two tbsp of white vinegar in it.)

3 eggs

1 tsp pure vanilla extract

1 1/2 cups granulated sugar

1 can (8 oz.) crushed pineapple, drained

1 cup of pecans (chopped), optional

Serves: 18 standard cupcakes

Preheat oven to 325 degrees.  In medium bowl, combine flour, baking soda, and salt.  In a separate bowl, whisk together oil (or melted butter), buttermilk, and vanilla.  Stir in sugar, pineapple, and if desired, nuts.  Add flour mixture; mix well.  Pour into prepared pan.

Bake 20-25 min. or until toothpick inserted comes out clean.  Cool 10 min. in pan on rack; then remove and cool completely then decorate.

Key Lime Cream Cheese Icing

Ingredients:

8 tbsp (1 stick) unsalted butter softened

8 ounces of cream cheese softened

2 tbsp key lime juice

1 tsp key lime zest

4-5 cups confectioner's sugar

* I added to this- 1 tsp imitation coconut flavoring.  (Makes a huge difference in flavor.) 

Makes: 3 cups.

In a large bowl, cream butter, cream cheese, juice, and zest with electric mixer until light and fluffy. ( I also added here my 1 tsp of imitation coconut flavoring.)  Add 4 cups confectioners' sugar 1 cup at a time; continue beating until light and fluffy.  If icing is too thin add additional confectioners' sugar 1 tbsp at a time until desired consistency is reached.

I will join Michael Lee for Foodie Friday at her site Designs by Gollum.  Please go over and check out all the great recipes everyone is cooking up.