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Pineapple Marzipan Cupcakes


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  • Topping:
  • 3/4 c butter, softened
  • 1 pkg marzipan, crumbled
  • 1/2 c sugar
  • 1/4 c packed brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 c all purpose flour
  • 2 tsp baking powder
  • 1 can crushed pineapple, drained
  • 8 oz semisweet chocolate chips
  • 2 tbsp butter
  • Pineapple tidbits, patted dry


Preparation time 30mins
Cooking time 50mins


Step 1

Preheat oven to 350 degrees. Line 16 muffin cups with cupcake liners.

In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple.

Fill into cupcake pan filling each liner 2/3rds full. Bake 20-25 mins or until a toothpick inserted into the center comes out clean. Coll in pans, 10 mins before removing to wire racks to cool completely.

In a small saucepan, melt chocolate and butter over very low heat. Stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes and top with pineapple.


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