Pineapple Cupcakes

Ingredients for Cupcakes:

• 2 1/2 cups Flour
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp Salt
• 3 Eggs
• 1 3/4 cups of Sugar
• 1 cup Squizito Butter Olive Oil
• 1 tsp. Vanilla Extract
• 3/4 cup Sour Cream
• 1 1/2 cups canned crushed pineapple (slightly drained)

Instructions for Cupcakes:

1. Preheat oven to 350°F
2. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, beat eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
4. On low speed, mix in the olive oil and vanilla until blended.
5. Add pineapple and sour cream, then mix until fully incorporated.
6. Add flour mixture and blend until just combined and smooth.
7. Line cupcake pan with liners and fill about 2/3 full.
8. Bake for about 22 minutes.
9. Remove from pan and cool on wire rack.

Ingredients for Pineapple-Coconut Cream Cheese Frosting:

• 1 stick of softened butter
• 8oz cream cheese
• 1 1/2 Tbsp. of Squizito Pineapple Balsamic Vinegar
• 1 Tbsp. of Squizito Coconut Balsamic Vinegar
• 2 Tbsps. of heavy whipping cream
• 2 lbs. powdered confectioners sugar

Instructions for Frosting:

1. Beat butter until smooth.
2. Add cream cheese and blend until well combined.
3. Add both vinegars and whipping cream.
4. Add powdered sugar until desired consistency. (I used 2 lbs. to pipe)