- 2½ cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 eggs
- 1¾ cups sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1½ cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
On low speed mix in the oil and vanilla until well blended.
Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a preheated 350 degree F oven for about 22 minutes.
Remove from pan and cool on a wire rack. Frost as desired, preferably with a coconut cream cheese frosting.