Photo: Deva Williamson
Aloha Cupcakes
13 ingredients
20 min + 18 min
24
openrecipes
If you like tropical flavors, this incredibly moist, super flavorful pineapple-macadamia nut cupcake with toasted coconut buttercream frosting is sure to hit the spot!
Estimated Nutrition (whole recipe, rough)
588
Calories
8g
Protein
47g
Fat
36g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Syrup | not in our table | 0 |
| Macadamia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box FOR THE CAKE:
- ⅓ cups Pillsbury Super-moist Yellow Cake Mix (15 Oz Box)
- ¼ cups Vegetable Oil
- 1 teaspoon Pineapple Juice
- 3 whole Pineapple Extract
- 1 can Large Eggs
- 1 cup (8 Oz Can) Crushed Pineapple In Syrup, Undrained
- ½ cups Chopped Macadamia Nuts
- ½ cups FOR THE FROSTING:
- 1 teaspoon Unsalted Butter, Softened
- 3 cups Vegetable Shortening
- 3 Tablespoons Pure Vanilla Extract
- 1 package Confectioners Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes