Print Options

Back to Pineapple Marzipan Cupcakes >

Include these items:

Taste of Home Logo

Pineapple Marzipan Cupcakes

 Pineapple Marzipan Cupcakes
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
16 ServingsPrep: 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 eggs
  • 1 teaspoon McCormick® Pure 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

2 of 2

Pineapple Marzipan Cupcakes (continued)

Directions (continued)

  • heat; stir until smooth. Cool slightly until mixture thickens to a
  • spreading consistency. Spread over cupcakes. Top with pineapple.
  • Yield: 16 cupcakes.
Nutritional Facts: 1 cupcake (calculated without pineapple tidbits) equals 326 calories, 17 g fat (9 g saturated fat), 66 mg cholesterol, 136 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.