Brown Sugar Cinnamon Cupcakes filled w/Pineapple Jam

September 26th, 2011 by justJENN

We be jammin’. I can’t stop with Hawaiian jam inspiration, there’s so much you can do with it! I found a jar of Hawaiian Sun Pineapple jJam and I knew it’d be a perfect filling for a cupcake. Since I love pineapple upside down cake, I took the same brown sugar cinnamon flavors and created a sweet cupcake.

In a way I created a pineapple inside cupcake by filling it with the sweet Hawaiian jam. Topped with fluffy mascarpone frosting makes this the perfect cupcake for pineapple lovers!

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Brown Sugar Cinnamon Cupcakes filled w/Pineapple Jam

Ingredients:

3/4 cup (1-1/2 sticks) unsalted butter
2 cups brown sugar
3 eggs
1-1/2 teaspoons vanilla
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1 cup buttermilk
10 oz jar Hawaiian Sun Pineapple Jam
Mascarpone frosting

Instructions:

Preheat the oven to 350 degrees and prep cupcake pans with liners.

In a bowl whisk the flour, baking powder, salt and cinnamon. Set aside.

In the bowl of an electric mixer cream the butter and brown sugar until combined. Add in the eggs and vanilla.

Alternate the dry ingredients with the buttermilk until combined.

Spoon the batter into the prepped cupcake pans, filling 2/3 full. Bake for approx 13-15 mins depending on your oven. Let cool on a wire rack.

Once cool cut out a small core from the center of each cupcake.

Fill the cupcakes with the pineapple jam. No need to make it pretty, you’ll cover it with frosting.

Pipe the mascarpone frosting on top of each cupcake.

I found these pineapple flavored gummi bears from Hawaii and darned if they are the tastiest things ever! I’m sure it’s because they are Dole brand and those folks know their pineapples. I thought they’d be cute toppers for the cupcakes to give an idea of what’s inside.

These cupcakes turned out to be the perfect combination of comfort and sweet, fully showcasing the pineapple flavors of Hawaii!