Chunky Pineapple Cupcake with Blood Orange Buttercream

Superbowl Sunday I wanted to make some sweet treats for the family. I had a craving for something "tropical" and it had to include blood oranges since I just bought some for the first time. I found a can of pineapple chunks in the pantry and thought a pineapple cupcake would be awesome. 

I found a recipe via Glorious Treats and it was just what I was looking for. But what to do with the oranges? Buttercream of course! So I used my Raspberry Buttercream recipe and just changed some of the ingredients. 

Cupcake Ingredients:

3 Eggs
1 3/4 cups Sugar
1 cup Vegetable Oil
1 teaspoon Vanilla
3/4 cup Sour Cream
20oz canned Chunk Pineapple, drained
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Preheat oven to 350
Line muffin tin with cupcake liners

In a stand mixer (or with a hand held ) on Med speed beat eggs and sugar.
On Low speed add the oil and vanilla. Once combined bump the speed back up to Med and add the pineapple and sour cream. Mix for a minute.
Lastly add all the dry ingredients and mix until everything is well combined.
Fill cupcake liners to 2/3 full and bake for 20-22 minutes or until toothpick inserted comes out clean.


Blood Orange Buttercream:

2 sticks butter, softened
4 cups Powdered Sugar
1 Tablespoon Blood Orange Zest
1/4 cup Blood Orange Juice, fresh squeezed

In a stand mixer on low speed with the whisk attachment, (or with a hand held mixer) cream butter. Add the powdered sugar 1 cup at a time. Once incorporated add the zest and juice and turn mixer up to med speed and beat for another 2-3 minutes. Add more juice if too stiff or more powdered sugar if too thin, adjust measurements according to desired texture.