Imperial Sugar
Imperial Sugar

Mexican Wedding Cake Cupcakes

Mexican Wedding Cake Cupcakes Imperial


Mexican Wedding Cake Cupcakes

  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs, at room temperature
  • 1 can of crushed pineapple with its juice (16 oz can equivalent to 2 cups)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour,* sifted
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 cup finely chopped pecans

Cream Cheese Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1 stick unsalted butter (8 tablespoons) plus one tablespoon, room temperature and sliced
  • 2 tablespoons pineapple puree
  • 1 teaspoon vanilla extract
  • 4 cups Imperial Sugar Confectioners Powdered Sugar, sifted 


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For cupcakes, preheat oven to 350°F.
  2. In a large bowl, add sugar and eggs and mix for about 1-2 minutes at medium speed.
  3. Add vanilla extract and crushed pineapple. Continue mixing at medium speed.
  4. Mix in sifted flour one spoonful at a time. Add baking soda and salt.
  5. Finally, add finely chopped pecans and mix for another minute at medium speed.
  6. Grease a muffin tin or line with cupcake liners. Fill 3/4 full.  
  7. Bake for 30-45 minutes or until an inserted toothpick comes out clean.
  8. Cool on wire rack before adding frosting.
  9. Place cooled cupcakes into decorative cupcake liners for added flair (optional).
  10. For frosting, whip softened butter and cream cheese at medium speed until both come together and have a creamy consistency. Add pineapple puree and vanilla extract just until combined.
  11. Lower mixer speed and spoon sifted confectioner's sugar. Increase speed to medium and whip until frosting comes together and looks soft and velvety.
  12. Pour frosting into a plastic container with a lid and refrigerate until ready to use.
  13. Fill a piping bag with frosting. Use a flower tip to create swirls of frosting with circular hand movements.
  14. Sprinkle with edible sparkles.
  15. Garnish each cupcake with a Mexican wedding cookie and a piece of candied pineapple.
  16. Serve immediately. Refrigerate any leftover cupcakes. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Adriana Martin @AdrianasBestRecipes