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Pineapple 'sunflower' cupcakes recipe

Pineapple 'sunflower' cupcakes recipe

1 rating

Spoil Mum with some wonderful baked treats this Mother's Day and show off your baking skills. These pretty orange blossom honey cupcakes are layered with velvety vanilla buttercream and sweet baked pineapple sunflowers. The fruity flowers are definitely worth the extra effort – simple yet stunning Mother's Day cupcakes! See method

  • Makes 12
  • 35 mins to prepare and 2 hrs 25 mins to cook, plus cooling
  • 330 calories / serving
  • Freezable
  • Vegetarian


  • ½ small pineapple, trimmed, peeled and cut into very thin rounds
  • 240g butter, softened
  • 75g caster sugar
  • 90g Tesco Finest orange blossom honey
  • ½ lemon, zested and juiced
  • 2 eggs, beaten
  • 150g self-raising flour
  • 200g icing sugar
  • ½ tsp vanilla extract
  • 1-2 tbsp poppy seeds
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    10g 52%
  • Sugars

    31g 35%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 42.3g Protein 3g Fibre 0.6g


  1. To make the pineapple sunflowers, preheat the oven to gas ¼, 110°C, fan 90°C. Pat the pineapple slices dry with kitchen paper. Line 2 baking sheets with nonstick baking paper and arrange the pineapple slices on top. Bake for 1½-2 hrs, flipping every 30 mins, until the pineapple is slightly shrunken, and dry but not brittle. Transfer to the holes of a cupcake tin to encourage the edges to curl into flower shapes and return to the oven for 5-10 mins until they are dry and the edges are starting to curl. Leave to cool in the tin.
  2. Increase the oven temperature to gas 4, 180°C, fan 160°C. Line a cupcake tin with paper cupcake cases.
  3. Beat 140g butter, the caster sugar and 80g honey until light and fluffy. Beat in the lemon zest, then gradually add the eggs, beating well between each addition.
  4. Sift over the flour and fold it in gently with a large metal spoon until just combined, then stir in the lemon juice. Spoon into the cupcake cases and bake on the middle shelf of the oven for 20 mins until risen and golden. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  5. Beat the remaining butter in a bowl until light and fluffy. Sift in the icing sugar and beat until combined, then beat in the vanilla. Spoon into a piping bag fitted with a star nozzle and pipe the icing onto the cakes. Alternatively, spread with a knife or spoon.
  6. When ready to serve, brush the centre of each pineapple flower with a little of the remaining honey, then sprinkle over the poppy seeds. Place a flower on top of each cupcake.

Freezing and defrosting guidelines

Freeze undecorated cakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Mother's Day recipes

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