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Pineapple Cupcakes with Cream Cheese Filling

For a healthy cupcake alternative, try these wholemeal and spelt pineapple patty cakes with a light cream cheese filling.

Pineapple Cupcakes with Cream Cheese Filling

Serves 12

3 cups diced pineapple
1 cup wholemeal flour
1 cup spelt flour
3 tsp baking powder
½ cup raw sugar
½ tsp ground cinnamon
1¼ cups low fat Greek yoghurt or light sour cream
2 eggs
3 tbsp coconut oil, melted

Filling:
½ cup light cream cheese
2 tbsp honey

1. Preheat oven to 180 degrees Celsius. Line a 12-hole (⅓ cup capacity) muffin tray with patty cases.

2. To make the filling, combine cream cheese and honey in a small bowl, set aside.

3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.

4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.

5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

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2 Comments on Pineapple Cupcakes with Cream Cheese Filling


  • margo
    January 20, 2014 8:27 am

    what’s the pineapple measurement?

    • Mariam Digges
      January 21, 2014 9:27 am

      Hi there, it’s 3 cups of diced pineapple. Enjoy!

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