Pineapple Cupcakes with Citrus Curd
Who knew a boxed cake mix could be this delicious! Homemade Citrus Curd elevates these Pineapple Cupcakes to WOW.
Ingredients
For the Pineapple Cupcakes:
- 1 15.25-ounce box Pineapple Cake Mix
- 1/2 cup cake flour
- 1/4 teaspoon baking powder
- 10 ounces crushed pineapple in its own juice
- 3 eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/3 cup neutral oil, (avocado, vegetable, canola, etc.)
For the Citrus Curd:
- 3 egg yolks plus 1 whole egg
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- pinch fine sea salt
- 7 tablespoons unsalted butter, cut into tablespoons, room temperature
Stabilized Whipped Cream:
- 2 teaspoons unflavored gelatin powder
- 4 teaspoons cold water
- 2 cups cold whipping cream, or heavy whipping cream
- 3/4 cup confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Topping:
- 1 cup sweetened coconut flakes, lightly toasted
Instructions
Make the Citrus Curd:
- Place 1 - 2 inches of water in the bottom of a double boiler. Or, create a double boiler out of a heat-safe bowl set over a pot of water.
- Bring the water up to a boil over high heat.
- Once boiling, lower the heat to a simmer.
- In the top of the boiler (or your bowl), place the egg yolks, whole egg, sugar, zests, juices, and salt. Whisk until completely blended.
- Whisk continually until the mixture thickens, coating the back of a spoon. If necessary, you can turn up your heat slightly if the mixture is not thickening. The curd will thicken more when it is chilled.
- Remove the pan from the heat. Add the butter to the hot curd. Whisk to melt the butter and combine well.
- At this point, you can press the curd through a fine-mesh sieve to remove the zest and any egg that may have been cooked. I prefer this method, but it is not necessary.
- Pour the curd into an airtight container or a bowl (see Notes) with plastic wrap over the top, touching the entire surface of the curd, to prevent any “skin” from forming.
- Refrigerate for 6 hours or overnight.
Make the Pineapple Cupcakes:
- Preheat the oven to 350 degrees.
- Place paper liners in the cupcake tin(s). Set aside.
- Using a stand mixer fitted with the paddle attachment, place the cake mix, flour, and baking powder into the mixer bowl. Mix on low for about 1 minute to thoroughly combine. You can alternatively use a hand-held mixer.
- Add the pineapple, eggs, buttermilk, and oil.
- Mix on low for about 20 seconds, or until the ingredients are just moistened.
- Turn the mixer to medium and blend for 2 minutes, scraping the bowl and blade about halfway through.
- Evenly divide the batter amongst the cupcake liners, filling no more than ¾ full.
- Bake for 15 to 17 minutes, or until a toothpick inserted in the center of a cupcake comes out with a few crumbs attached.
- Carefully remove from the oven and allow the cupcakes to cool in the pan for about 5 minutes. Remove them from the pan onto a cooling rack to cool completely.
Make the Stabilized Whipped Cream
- Place the cold water and gelatin in a small bowl and stir to dissolve. Set aside for about 2 minutes.
- Pour the cold heavy cream, confectioners’ sugar and vanilla in the bowl of a stand mixer fitted with a whisk. Turn the mixer to low and allow the ingredients to blend together.
- Place the gelatin mixture in the microwave for about 30 seconds, just long enough to melt. Set aside.
- Turn the mixer speed to medium and allow the whipping cream mixture to thicken, but not to soft peaks.
- With the mixer running, slowly pour in the melted gelatin.
- Slowly turn the mixer to medium-high to whip the cream just to stiff peaks.
- Use to frost the cooled cupcakes.
Assemble the Pineapple Cupcakes:
- Using a small knife, or tool made for removing the middle of cupcakes or an apple corer, cut a small portion of the cake out of the top-center of the cupcake, about a tablespoon’s amount, and remove. You want a small hole for the curd filling.
- Fill each hole with the Citrus Curd, filling up to the top of the cupcake.
- Pipe or spread the Stabilized Whipped Cream on the cupcakes and sprinkle with toasted coconut.
- Serve immediately or keep refrigerated. See Notes.
Notes
Store the curd in a glass container/jar/bowl to keep unwanted smells and flavors out.
Citrus Curd was inspired by and adapted from sallysbakingaddiction.com.
Stabilized Whipped Cream was adapted from Livewellbakeoften.com and Shugarysweets.com.
You can keep the assembled cupcakes refrigerated for up to 2 days.
The curd can be made up to 5 days in advance.
I do not suggest freezing the finished cupcakes. The dairy will not hold up well when thawing.
The curd can be made up to 5 days in advance.
I do not suggest freezing the finished cupcakes. The dairy will not hold up well when thawing.
Nutrition Facts
Pineapple Cupcakes with Citrus Curd
Amount per Serving
Calories
389.6
% Daily Value*
Fat
23.84
g
37
%
Saturated Fat
12.96
g
81
%
Trans Fat
0.34
g
Polyunsaturated Fat
2.41
g
Monounsaturated Fat
6.35
g
Cholesterol
120.85
mg
40
%
Sodium
198.78
mg
9
%
Potassium
103.99
mg
3
%
Carbohydrates
40.29
g
13
%
Fiber
1.09
g
5
%
Sugar
28.75
g
32
%
Protein
5.29
g
11
%
Vitamin C
5.55
mg
7
%
Calcium
73.71
mg
7
%
Iron
0.93
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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