Pineapple Crunch Cupcakes are an easy tropical dessert made with vanilla cupcakes, pineapple preserves, buttercream, and a sweet cookie crumb topping. Each cupcake is filled with pineapple preserves, topped with a pineapple-swirled buttercream, and finished with a crunchy golden cookie mixture for extra texture. These cupcakes are bright, fun, and simple enough for parties, summer gatherings, birthdays, or anytime you want a fruity dessert without making everything from scratch.
Equipment
- Piping Bags
- Food Processor
- Medium Size Mixing Bowl
- Spatula
- Spoon
- 1M Piping Tip
Yields: 12 Cupcakes
Prep time: 15 minutes
Idle time: 0 minutes
Total time: 48 minutes
Ingredients
- 12 Vanilla Cupcakes
- 10 Ounces Buttercream
- Pineapple Preserves
- 1.5 Ounces Pineapple Jello Mix
- 10 Golden Sandwich Cookies
- 2 Tablespoon Melted Butter
Instructions
Buy or bake your vanilla cupcakes and place then aside for later.
Put the golden sandwich cookies into a food processor. Pulse the cookies until they are small crumbs. If you don’t have a food processor put the cookies in a ziplock bag and smash them with a rolling pin or can of vegetables.
Add the pineapple jello powder mix, golden sandwich cookie crumbs and melted butter into a bowl. Use a spatula to mix all the ingredients until they come together to make medium size crumbs. Then place the pineapple crunch to the side for later.
Gather the cupcakes and use a knife to cut a hole in the cupcakes. Save the small piece of cake you cut out.
Use a spoon pour some of the pineapple perseveres into the hole in the cupcake and then put the small piece of cake that was cut out back on top of the cupcake.
Put the 1M piping tip into the piping bag and cut a hole in the bag so the piping tip can fit half way through.
Alternate putting the buttercream and small amounts of the pineapple preserves in the piping bag, then secure the end of the bag.
Pipe the buttercream in a swirl around the top of the cupcake two times and end with a point on top.
Using a Clean spoon, scoop out some of the pineapple crunch and sprinkle it over the butter cream.
Note:
-The cupcakes are best eaten fresh. They can be stored in a airtight container in the fridge for up to 3 days. The toppings may no longer be crunchy but they will still have great flavor.
-If you have pineapple slices or other edible decor use it to decorate these cupcakes to give them more flair and color.
-You will have leftover pineapple crunch, so feel free to add a lot to crunch to your cupcakes or use it on other foods.
