Pineapple Marzipan Cupcakes Recipe

Pineapple Marzipan Cupcakes Recipe
Pineapple Marzipan Cupcakes Recipe photo by Taste of Home
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Pineapple Marzipan Cupcakes Recipe

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The marzipan is subtle in these cupcakes, but oh so good. I've also made this recipe in a loaf pan. —Johnna Johnson, Scottsdale, Arizona
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 package (7 ounces) marzipan, crumbled
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 can (8 ounces) crushed pineapple, drained
  • TOPPING:
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • Pineapple tidbits, patted dry

Directions

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple.
Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple. Yield: 16 cupcakes.
Originally published as Pineapple Marzipan Cupcakes in Taste of Home February/March 2014

Nutritional Facts

1 cupcake (calculated without pineapple tidbits): 326 calories, 17g fat (9g saturated fat), 66mg cholesterol, 136mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 3/4 cup butter, softened
  • 1 package (7 ounces) marzipan, crumbled
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 can (8 ounces) crushed pineapple, drained
  • TOPPING:
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • Pineapple tidbits, patted dry
  1. Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.
  2. In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple.
  3. Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple. Yield: 16 cupcakes.
Originally published as Pineapple Marzipan Cupcakes in Taste of Home February/March 2014

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