1 cup butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs, room temperature
1 tsp. vanilla extract
zest from 1 lemon
1 (20 oz.) can crushed pineapple,drained, divided and liquid reserved
1 cup sugar for syrup
White Chocolate Lemon Cream Cheese Frosting:
4 oz. white chocolate, chopped, melted and cooled to room temperature
1 (8 oz.)package cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp. vanilla
2-3 tsp. milk
zest from 2 lemons
4 cups powdered sugar
Preheat the oven to 350 degrees. Line a muffin pan with 24 liners.
In a large bowl combine the dry ingredients along with zest and whisk. Add the eggs, butter and vanilla. Beat mixture for 2-3 minutes. Stir in 1 cup of the drained pineapple. Divide equally among the muffin cups. Bake for about 20 minutes until cooked through. Remove cupcakes from pan to a wire rack to cool. Meanwhile add the reserved pineapple liquid and 1 cup sugar to a saucepan. Place over medium heat and cook until sugar is dissolved and syrupy. Stir in the remaining drained pineapple into the syrup. Dip the tops of the cupcakes into the syrup until the syrup is nearly gone and pineapple remains.
Make the frosting by combined all the ingredients and beating until fluffy. Pipe frosting on the tops of the cupcakes and garnish the top with a bit of the remaining pineapple.