Yields: 12 cupcakes
Add the egg and beat on low speed until smooth. Place the milk and lemon juice into a small bowl; the milk will curdle. Pour in half the milk mixture, and beat on low. Add half the flour mixture and beat until just combined. Repeat with remaining milk and flour.
Pour the batter into the prepared muffin tin. Bake 15 to 20 minutes until tops spring back to the touch when pressed.
In a medium bowl, place the lemon zest, cream cheese and powdered sugar. Beat with an electric mixer on high until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them. Distribute the chopped pineapple over the tops of the cupcakes evenly. Serve immediately. Store refrigerated in an airtight container for up to five days.
Nutrition facts (1 cupcake per serving): calories 185, protein 4 g, carbohydrates 28 g, fat 7 g, calcium 31 mg, vitamin D 8 IU, cholesterol 21 mg, fiber 1 g, sodium 70 mg