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INGREDIENTS

Cupcake
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 (8-ounce) can crushed pineapple undrained
  • 1 recipe pineapple buttercream frosting
  • 12 cake ice cream cones
Frosting
  • 8 ounces crushed pineapple, undrained
  • 1 cup unsalted butter softened
  • 1/2 tablespoon vanilla extract
  • pinch of salt
  • 3-4 cups confectioners’ sugar
  • 1 tablespoon meringue powder

GUIDE / INSTRUCTIONS

For the Pineapple Ice Cream Cone Cupcake
Cupcake
  • Preheat the oven to 350ºF. Place 12 cones in a 9×13 metal baking dish standing up.
  • In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
  • In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes.
  • With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition.
  • Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.
  • Divide batter evenly among the ice cream cones to fill them.
  • Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.
  • Cool the cupcakes in the pan while you prepare the pineapple frosting.
Frosting
  • Pour the 8 ounces of crushed pineapple and its juice into a food processor. (Or a Frozen Concoction Maker, whichever is more accessible) Process until finely pureed. Transfer to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is reduced. Set aside to cool completely.
  • In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the vanilla and salt. Continue to beat until incorporated.
  • Add 2 cups of confectioner’s sugar and meringue powder, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the pineapple puree and beat until well combined.
  • Garnish with a pineapple wedge and/or sprinkles.

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Margaritaville at Sea is a cruise line offering short, laid-back getaways with a focus on island vibes and Margaritaville’s signature hospitality. They operate two ships: the Margaritaville at Sea Paradise and the Margaritaville at Sea Islander. The Paradise sails from Palm Beach to the Bahamas and Key West, while the Islander sails from Tampa Bay to the Western Caribbean and Mexico. Both ships offer a variety of onboard experiences, including tropical dining, original entertainment, lively bars, and a casual-luxe atmosphere. Key feature includes: 1. Features – Island-Inspired Atmosphere with both ships designed with a casual-luxe feel, incorporating Margaritaville’s signature island vibes. 2. Variety of Dining Options – From buffet dining to themed restaurants and bars, both ships offer a range of culinary experiences. 3. Onboard Entertainment – Live music, themed bars, and original theater shows contribute to the lively atmosphere. 4. Relaxed and Friendly Vibe – Passengers on both ships appreciate the laid-back atmosphere and the friendly interactions among fellow travelers.

This Pineapple Ice Cream Cone Cupcake recipe is tasty!

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