Simple Italian Summer Cupcake Recipe

What better way to kick off the summer vibes, than a fresh, light and delicious pineapple cupcake, made using our classic ciambella recipe! It is so simple, but so effective, and topping with our pineapple flowers, you’ll have everyone singing your praises!

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COOKING TIME: 15-20 mins

For the cupcakes:
3 eggs (approx. 175g)
weigh the eggs in their shells and use the same weight of the following ingredients:
Unsalted butter (approx. 175g) at room temperature
Self raising flour (approx. 175g)
caster sugar (approx. 175g)
pinch of salt
150g finely chopped fresh pineapple
For the icing:
150g cream cheese
50g butter
300g icing sugar

Preheat your oven to 180 ̊C/350 ̊F/gas 4.
Place your cupcake cases into a cupcake tray.
Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It’s important that the butter is at room temperature to achieve a smooth consistency.
Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don’t overflow
Place your cupcake on a wire rack and leave to cool completely before icing.
While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.

C x


  1. I was thinking in putting the flowers on the bottom of th cupcake tin and putting the batter on top so it´s kinda like a pineapple turn over… what you think about this, girls?

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