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Preheat oven to 175 Degrees Celsius/ 350 Degrees Fahrenheit.
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Sift together flour + baking powder + baking soda + salt and keep aside.
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Beat butter + sugar until soft and fluffy.
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Add eggs one at a time, scraping off the sides and beat well but do not overbeat. Add vanilla extract and mix well.
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Add yogurt and mix again.
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To this add flour little at a time and mix well only till everything is incorporated. Now add the pineapple puree and mix again.
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Divide the batter into muffin pans and fill only until 3/4th full.
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Bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.