Pineapple-Pecan Cupcakes

A few days ago, Donna, over at My Tasty Treasures, posted a yummy looking recipe for Pineapple Pecan Cake. Today, I decided to cutting her recipe inwards one-half in addition to brand cupcakes instead (half of the recipe makes fifteen cupcakes).

With my "tweaks" I was aiming for form out of a pineapple upside downwards cake flavor, in addition to it worked!! I beloved recipes similar this, they become together amongst only a bowl in addition to a spoon... in addition to couldn't move easier.

ULTRA MOIST

Here is Donna's master copy recipe, in addition to my tweaks are inwards blue:
2 cups all usage flour (1 cup)
2 cups saccharide (1/2 loving cup white + 1/2 loving cup brownish sugar)
2 teaspoons baking soda (1 teaspoon)
2 eggs (1 egg)
1 teaspoon vanilla extract
1 teaspoon butter extract
20 ounce tin crushed pineapple (8 oz. can)
1 loving cup chopped pecans - toasted (2/3 cup)

Stir everything inwards a large bowl, only until moist. Bake inwards a greased 9x13 pan (I used paper-lined cupcakes) in addition to bake at 350 for 30-35 minutes (I baked my cupcakes for eighteen minutes).

NOTE: Do non drain the crushed pineapple.

FROSTING
8 ounces of cream cheese (softened)
1 stick of butter (softened)
2 cups powdered sugar
1 tablespoon (yes tablespoon) of vanilla
Mix until smooth

NOTE: These cupcakes are exceptionally moist fifty-fifty though they accept no fossil oil or butter inwards the batter. They truly sense of savour a lot amend at room temperature than they practise when they are hot.

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