Pineapple Cinnamon Cupcakes Recipe
Pineapple Cinnamon Cupcakes Recipe photo by DOLE
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Pineapple Cinnamon Cupcakes Recipe

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Voted most popular at the dessert table. Delicious and made with 100% DOLE® Canned Pineapple Juice.

Provided by 100% DOLE® Canned Pineapple Juice
TOTAL TIME: Prep: 20 min. Cook: 2 Hours 40 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 2 Hours 40 min.
MAKES: 24 servings


  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/4 cups plus 2/3 cup 100% DOLE® Canned Pineapple Juice
  • 2 tablespoons butter or margarine
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 container (8 ounces) sour cream
  • 1 box (2 layers) yellow cake mix
  • 1 container (16 ounces) prepared butter cream frosting


  1. Stir together sugar and cornstarch in medium saucepan; gradually stir in 1-1/4 cups pineapple juice. Cook over medium heat, stirring occasionally 5 to 6 minutes or until mixture boils and thickens.
  2. Remove from heat and stir in butter, pour into bowl. Place plastic wrap directly on filling chill 2 to 8 hours.
  3. Place baking cups in 2 (12-cup) muffin pans and lightly coat with cooking spray.
  4. Beat eggs with cinnamon at medium speed with electric mixer 2 minutes. Add sour cream, and pineapple juice, beating well. Add cake mix, and beat at low speed until just blended, about 2 minutes. Spoon batter into prepared cups, filling 2/3 full.
  5. Bake at 325F., 25 to 27 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack to cool completely.
  6. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
  7. Pipe cupcakes with butter cream frosting. Yield: 24 cupcakes
Originally published as Pineapple Cinnamon Cupcakes in Dole Partner Recipes 2015

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