My newest pregnancy craving is pineapple! I just can’t get enough. Dried, fresh or juice, I love it all. This week I took down two whole pineapples on my own, which somewhat worries me because pineapple is also known to naturally induce labor – yikes.
Anyway, I have an easy pineapple dessert for y’all today – Pineapple Lemon Cupcakes!
And it all starts from a box of lemon supreme cake mix! To incorporate the pineapple flavor just substitute pineapple juice in place of water and bake your cake according to the directions. Easy peasy, lemon squeezy!
Cream Cheese Frosting
– 16 ounces cream cheese (room temp.)
– 2 sticks unsalted butter
– 2 cups confectioners sugar
– 2 tsp vanilla extract
– 2 tsp heavy whipping cream
In a medium mixing bowl, combine your cream cheese and butter, mixing until incorporated. Sift in the sugar, and continue mixing. Stir in vanilla and mix until smooth. Pour in your whipping cream and mix on high until fluffy.
Yield: 4 cups (easily halved or quartered)