Pineapple Cloud Cake (Starbucks)
This pineapple cloud cake is incredibly soft and fluffy and topped with creamy frosting. It's perfect for breakfast or a snack!
Servings: 9 Servings
Calories: 339kcal
Equipment
- Muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 3 eggs , room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup sunflower oil
- 1 cup crushed pineapple , canned
Frosting
- 300 mll heavy whipping cream , cold
- ½ teaspoon vanilla extract
- 2 tablespoon powdered sugar
- ¼ cup crushed pineapple , topping
Instructions
- Preheat the oven to 180 C / 350 F and line a 12-cup muffin tin with a muffin liner or grease them with oil.
- In a large bowl, sift flour, baking soda, baking powder and salt.
- In another bowl, mix eggs, vanilla extract and sugar until light and fluffy. Mix in oil until combined.
- Now, mix the dry ingredients with the wet ingredients until incorporated.
- Fold in the crushed pineapple.
- Scoop the batter into the muffin tin using a cookie scoop (the batter will fill 9 large cups of the muffin tin). Bake in the oven for 20-23 minutes. Let them cool completely.
- To make the frosting, combine heavy cream, vanilla extract, and powdered sugar in a bowl and whip until stiff peaks form.
- Spread a teaspoon of the frosting on top of each muffin, then sprinkle the crushed pineapple on top and serve.
Notes
Fill the muffin tin cups about three-quarters full to leave room for the batter to rise.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 31g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 171mg | Potassium: 116mg | Fiber: 1g | Sugar: 15g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg