If you’re dreaming of a little tropical vacation in every bite, these Pineapple Cupcakes are your delicious ticket! Each fluffy cupcake is bursting with tangy pineapple flavor, topped with a luscious pineapple-infused frosting that’s the absolute essence of sunshine. I love sharing these at backyard get-togethers or whenever I want to surprise friends with something irresistibly cheerful. Whether you’re an experienced baker or just starting out, this recipe makes it easy to transport everyone straight to dessert paradise. Let’s get baking!
Ingredients You’ll Need
There’s nothing fussy about the ingredients for Pineapple Cupcakes, but don’t let their simplicity fool you—each one plays a vital role in creating the perfect crumb, balance of sweetness, and bright tropical character. Make sure to gather everything before starting so your baking process is a breeze!
- All-purpose flour: Gives structure to the cupcakes while keeping them perfectly tender.
- Baking powder: Adds height and ensures a lovely, light cupcake.
- Baking soda: Works with the acidity of pineapple and sour cream for the best rise.
- Salt: Enhances all the flavors and balances out the sweetness.
- Unsalted butter: For delicious richness in both the cupcakes and the dreamy pineapple frosting.
- Granulated sugar: Sweetens the cupcakes without making them overly saccharine.
- Eggs: Bind the batter together and create a soft, stable crumb.
- Vanilla extract: Adds warm, classic flavor and rounds out the fruity notes.
- Crushed pineapple: The starring ingredient—don’t forget to drain it well for perfect texture.
- Pineapple juice: Reserved from the pineapple and used to intensify the tropical zing.
- Sour cream: Ensures super-moist cupcakes with a subtle tang.
- Powdered sugar: Sweetens and thickens the frosting, making it perfectly spreadable.
How to Make Pineapple Cupcakes
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite cupcake liners—colorful wrappers always add festive charm. Measure out all your ingredients so nothing is forgotten when you’re whisking and mixing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick step ensures everything is evenly distributed, which means perfectly domed, even-textured cupcakes every time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This is the moment you’re adding air into the batter, so don’t rush—it’s the secret to that soft, bakery-style crumb in homemade Pineapple Cupcakes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to your creamed mixture, beating well after each addition. Stir in the vanilla extract for that classic comfort flavor, then gently fold in the well-drained crushed pineapple for fruity sweetness in every bite.
Step 5: Alternate Dry Ingredients with Wet
Mix in the flour mixture in three parts, alternating with the reserved pineapple juice and sour cream. Start and finish with the flour mixture, and mix just until combined. Don’t overmix—this keeps your Pineapple Cupcakes soft and tender!
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, aiming for about two-thirds full so they rise just to the top. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to finish cooling completely.
Step 7: Make the Pineapple Frosting
Beat softened butter until creamy, then add in powdered sugar, pineapple juice, drained crushed pineapple, and vanilla extract. Mix on medium-high until everything’s light, fluffy, and flecked with little pops of pineapple. It’s hard to resist a taste at this stage!
Step 8: Frost and Decorate
Once your cupcakes are cool, generously frost each one with the pineapple frosting. Finish with pineapple tidbits, toasted coconut, or even a jewel-bright maraschino cherry on top for show-stopping Pineapple Cupcakes.
How to Serve Pineapple Cupcakes
Garnishes
Pineapple tidbits make a cheerful, sunny garnish, while toasted coconut adds just the right bit of crunch and extra island flair. If you want to amp up the retro fun, place a maraschino cherry in the center for that classic pineapple dessert look everyone loves.
Side Dishes
To balance the sweetness of Pineapple Cupcakes, serve alongside a bowl of fresh tropical fruit or a crisp fruit salad. For extra indulgence, offer with a scoop of coconut or vanilla ice cream—it’s a tropical trio you’ll want to repeat!
Creative Ways to Present
Turn dessert into a celebration by arranging Pineapple Cupcakes on a colorful tiered stand or tuck them into mini parchment cups for easy sharing. For special occasions, pipe pineapple-shaped swirls with a star tip, or sprinkle with edible gold dust for a bit of sparkle.
Make Ahead and Storage
Storing Leftovers
Place any leftover Pineapple Cupcakes in an airtight container and pop them in the refrigerator. They stay delicious for up to three days, keeping their moisture and flavor beautifully so you’ll always have a sweet treat ready.
Freezing
If you want to save some cupcakes for later, freeze unfrosted Pineapple Cupcakes tightly wrapped in plastic wrap and foil. When you’re ready for a tropical fix, let them thaw at room temperature and frost before serving for best results.
Reheating
While Pineapple Cupcakes don’t need reheating, you can bring them to room temperature before serving or zap unfrosted cupcakes in the microwave for about 10 seconds for a just-baked feel.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely chop and drain fresh pineapple well. Canned crushed pineapple is simply more convenient and consistent for this recipe, but fresh adds a hint of extra brightness.
What if I don’t have sour cream?
Plain Greek yogurt is a fantastic substitute for sour cream if you’re out. Both options keep your Pineapple Cupcakes moist and tender with a subtle tang.
Can I make these cupcakes gluten free?
Try swapping the all-purpose flour for your favorite 1-for-1 gluten-free baking blend. The texture may be a little different, but all the tropical flavor will shine through!
How do I prevent the frosting from getting runny?
Be sure to drain your crushed pineapple extremely well before adding it to the frosting. If the frosting seems too soft, add a little extra powdered sugar or chill for a few minutes before decorating.
Can I double the recipe for a party?
You can! Just be sure to mix the batter gently and avoid overfilling your cupcake liners. You may need to bake in batches depending on your oven and muffin tin size.
Final Thoughts
There’s nothing like the sweet sunshine of Pineapple Cupcakes to brighten any day and put a smile on everyone’s face. Give this recipe a try—you won’t believe how easy it is to whip up a batch of pure tropical joy right in your own kitchen!
Print
Pineapple Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these tropical Pineapple Cupcakes topped with a luscious pineapple frosting. Bursting with fruity flavors, these moist and fluffy cupcakes are a perfect treat for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple juice (reserved from the crushed pineapple)
- 1/4 cup sour cream
Pineapple Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pineapple juice
- 1/4 cup crushed pineapple, drained well
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Stir in crushed pineapple.
- Combine Batter: Add flour mixture in parts, alternating with pineapple juice and sour cream. Mix until just combined.
- Bake: Divide batter into liners and bake for 18-20 minutes until a toothpick comes out clean.
- Make Frosting: Beat butter, powdered sugar, pineapple juice, crushed pineapple, and vanilla until fluffy.
- Frost Cupcakes: Frost cooled cupcakes and garnish as desired.
Notes
- Ensure crushed pineapple is well-drained to avoid excess moisture in the batter and frosting.
- Enhance flavor by topping with maraschino cherries.
- Store cupcakes in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
