Pineapple Cupcakes

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These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.

Pineapple cupcakes with coconut buttercream frosting on a black plate.

About Pineapple Cupcakes

I am a huge fan of fruity desserts. So it should come as no surprise that I want to fruit in all my desserts. It’s a habit that I can’t control.

These cupcakes have been on my mind for quite some time now. I made batch after batch to develop the best recipe possible. And these are fabulous! I’m sure they’d be even more fabulous with pineapple frosting swirled on top!!

I’ve used the base for my pina colada cupcakes and it turned out amazing.

Pineapple cupcake batter in a glass mixing bowl with a whisk stirring.

Pineapple cupcake batter in a gold muffin pan ready to be baked.

It took me countless days to achieve a moist, buttery cupcake that was full of crushed pineapple and made completely from scratch. I’d seen recipes that called for box cake mix and a can of crushed pineapple.

Yeah, it’s simple and probably delicious but you know how we do it here. We bake from scratch whenever possible.

I decided to top these pineapple cupcakes with the whipped coconut buttercream frosting that I shared with you on Wednesday. Why?

Because it was darn good, that’s why. A tender pineapple-y cupcake with a puff of silky coconut buttercream.  What more could you ask for?

Stop what you are doing right now and go bake these cupcakes. It will be the best 30 minutes you’ve ever spent. They are amazing!

A pineapple cupcake with a bite take out of it, exposing the inside.

Tips for making Pineapple Cupcakes:

  • Measure the flour correctly! Lightly spoon the flour into the measuring cup and level with the back of a knife. For more accurate measurements, it’s best to weigh the ingredients.
  • The recipe calls for one 8-ounce can of crushed pineapple. Crushed pineapple will be broken down much more than pineapple chunks. Make sure you are in fact using crushed pineapple.
  • Use the entire contents of the can of crush pineapple. The juice and all the pineapple bits!
  • Test your baking powder! If the baking powder is no longer effective, the cupcakes will not rise. Add 1/2 teaspoon of baking powder to 1/4 cup warm water. The baking powder should fizz moderately if it is fresh. You’ll need to replace the baking powder if there’s no reaction.

Pineapple cupcakes arranged on a black plate with a yellow napkin in the background.

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These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.

Pineapple Cupcakes

These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
4.79 from 14 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 206kcal
Author: Jen Sobjack

Ingredients

US Cups - Metric

Instructions

  • Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
  • In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
  • In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes. 
  • With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition. 
  • Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined. 
  • Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean. 
  • Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting.

Notes

Cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4.

Nutrition

Serving: 1cupcake | Calories: 206kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 110mg | Potassium: 93mg | Sugar: 15g | Vitamin A: 5.7% | Vitamin C: 2.2% | Calcium: 3% | Iron: 6%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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95 Comments

  • Tiffany

    Hi! I’ve made these cupcakes numerous times and they’re ALWAYS a hit! I’ve made them as mini loaves as well and those took 25-30 minutes to fully bake. If I tried doing it in a bundt pan, how long do you think it would taje to cook through? And would you double it for a bundt pan?

  • Melissa D.

    I made a triple batch for work. I changed the recipe by using 2 tablespoons of vanilla, 1 tablespoon of orange extract & 32 oz of crushed pineapple (rather than the 24oz) & one & a half tsps baking soda. The cupcakes rose nicely, but even with the extra pineapple, the flavor is bland. The Orange extract did a little to help the flavor. These really need pineapple extract if you want to taste the flavor in the batter. Otherwise, they’re just a plain cupcake with chunks of pineapple in them.

  • Priyanka

    OMG… these came out just perfect. So delic.. thank you Jen for a wondeful recipe. And yes i agree, pineapple extract added more flavor and would probably be the correct one to use insteadf of almond.

  • Lindsey

    After reading through all the comments, good and bad, I decided to try these out. I’ve been looking for a recipe for a dinosaur luau we’re throwing my son for his 2nd birthday. After making a half trial batch, I think I figured out why some people are finding these cupcakes too dense or just not turning out. I will make these again, and next time I will add the pineapple in after the egg, and incorporate well, very well- I was surprised how long it took to get the pineapple w/ juice to incorporate. Adding the flour last will allow me to stir less, until just incorporated, and will hopefully yield a lighter result. I also threw in some passion fruit extract- yum! Just topped the trial cupcakes with Reddi-whip; delicious and easy!

  • Terri Frias

    Maybe you can help, every time I make a yellow cupcake and this as well always come out dark. What am I doing wrong. They were delicious though.

    Terri

    • Jen Sobjack

      There are a number of reasons why this can happen. If you are using a dark colored or non-stick pan, this can have an effect on browning. Also, the oven could cause this if it has hot spots.

  • Natalie

    Third time making these today and I can’t wait!!!! Absolutely Devine. I do make two changes though. I only use 1/4 cup sugar and when I’m time poor I use Betty Crocker premade icing and sprinkle coconut on top of each. They are absolutely perfect and something my hubby keeps asking for.

  • Alison

    Hi, I am wondering why there is no baking soda in this recipe? I made it the first time following the recipe exactly and they didn’t rise too much (but were still really yummy! thanks!) and I made a second time today, but added in 1/2 tsp of baking soda, and they rose a lot higher this time around, so I’ll definitely make these again but maybe add in a touch of baking soda to make them rise a bit more 🙂

  • Karen Miyao

    My friend wanted me to make him pineapple cupcakes n i never really heard of pineapple cupcakes n Googled. I did test run this past week before making his order. I’ll always b using this recipe! It’s fairly easy n delish! He wanted me to use a banana frosting n I did try but we didn’t care for it. He wants me to try making lemon buttercream, which I’ll b doing. Sprinkling some w/flaked coconut n some without. I don’t understand how this recipe could ever b botched up:(…again,, this recipe is great, especially for the folks in my life that love pineapple!!! Great!!! (Btw I have many requests for coconut cupcakes too n I use barefoot contessa recipe. That frosting can b used too!)

  • Matilda

    I am a baker myself and had very high hopes for these cupcakes. The coconut frosting is amazing but these cupcakes tadtes nothing of pineapple. They were not chock full of pineapple. And they tasted like doigh. I also made the curd to fill these cupcakes with and the curd was watery even after 20 minutes on the stove. And again, not bursting with pineapple flavor.

    • Jen

      I’m sorry you didn’t like the recipe. I do respect the fact that everyone has different tastes. A flavor that I taste strongly may not be as intense for someone else. I’ve gotten a lot of positive feedback on the recipe so I think it’s just a matter of what each individual person prefers. You’re welcome to use another cupcake recipe next time.

  • Vanessa at www.foodinbooks.com

    I made these today as part of an overall post for my own blog. They were absolutely delicious! I did skip the frosting, since these were quite nice on their own. Excellent recipe. Glad I found your site. I am thinking of experimenting with this recipe a bit and adding some rum to make pina colada cupcakes. I’ll report back. Thanks again for a great recipe.

  • K

    I made these and I don’t think they came out quite right. My cupcakes came out dense and moist but they didn’t seem to have raised much and they looked too dense and sucken in a little bit. Can you tell me where I went wrong?

    • Jen

      It’s really hard for me to say what went wrong since I wasn’t in the kitchen with you. A number of things could have affected the outcome. If the cupcakes were too dense, perhaps you didn’t measure the flour correctly. One of the main reasons cupcakes sink in the middle is because they haven’t cooked properly. Either the oven temperature was off or you removed them from the oven too soon. Always use a wooden toothpick to check for doneness and bake a little longer if needed.

  • Lynette H.

    These sound great! I could not taste the pineapple with 8oz…so I added extra crushed pineapple and there’s a hint of taste. Same with the coconut milk…I almost doubled the amount. I didn’t want to add too much and mess up the consistency of the frosting. I just could not taste the flavors like I thought. I can smell the pineapple cupcakes and the frosting tastes very close to Cool Whip. What could I have done wrong? Is there a particular brand of pineapple or coconut milk you use? I also had batter left over after making a dozen cupcakes. The cake was moist and I guess as fluffy as it could be considering there were bits of pineapple in there. I think I could have gotten another 4-5 cupcakes. Thanks, I’d totally try these again.

    • Jen

      I used Dole crushed pineapple. You need the entire can plus the juice. For the coconut milk, make sure it isn’t light. It needs to be regular coconut milk from a can. The contents of the can need to be mixed together well before adding it to the frosting. If you have extra batter, don’t waste it. Go ahead and get those extra 4-5 cupcakes!!

  • Teresa

    I’ve made this as cupcakes and it was wonderful! I’d like to convert it to a sheet cake – what size pan would you suggest, and how long to cook?

    Thank you in advance – I am very confident taking this recipe to a friend who LOVES pineapple cake for her ‘moving on’ party.

    • Jen

      This recipe should easily fit in a 8 or 9-inch pan. It could take around 20 to 25 minutes to bake but I would start checking for doneness after 15 minutes.

  • Nana

    I want to make these for a luncheon I am hostessing but the picture makes the cupcakes look very flat . I don’t mean they did not raise but more like not much batter volume. Would eight be a better number to expect?

  • Lauren

    I’m not sure I’ll ever make another kind of cupcake. That good. My grandmother used to make a delicious pineapple coconut cake. No one else compares. It is really time consuming though and makes a huge cake. Since I’m the only coconut fan in the immediate family, I never make it. These are the perfect substitute. I’m so happy to have this recipe. Thanks a bunch for perfecting this and sharing it!

  • Emilie

    I needed a dessert for some company tonight, had no cake mixes, and a sleeping baby so shopping was not an option. This was such a delicious recipe. Not too sweet, and the cake really is a creamy dream. I will definitely be making this again.

  • Tisch

    Do you think you could sub the pineapple for oranges blended up? They both have acidity but I’m just not sure. Just curious. I’m looking to make some Mai Tai cupcakes and it seems a lot of mai tai’s actually do not have pineapple, to my surprise! This looks like a great recipe.

    • Jen

      Hi, Tisch. I haven’t tested the recipe with oranges that way, so I can’t guarantee the results. I want to say that it would work fine but I don’t know how much liquid you will get out of the oranges. The can of pineapple plus its juice provide enough liquid for the recipe. You may need to add some milk if the batter looks too thick and dry.

      • Tisch

        Okay thanks for the reply 🙂 Maybe I will try orange AND the pineapple, just do half and half, & the orange liquid could come from orange juice. Pineapple-orange, I don’t think you can go wrong with that flavor 🙂

          • Tisch

            I ended up making them with 50/50 pineapple and orange, and some with all orange, and they turned out great! I took some pieces of orange and blended them up using my Magic Bullet and some orange juice, and just weighed it all out to 8oz. on my scale.
            These cupcakes are delicious and moist. Not really like a “fluffy cake”, but super moist, slightly dense, but not doughy. The flavor of pineapple (or orange) really shines through. Mai Tai cupcakes were a success! I will be saving your recipe, thank you 🙂

  • Sneha

    I love the pineapple flavor. And that’s such a great idea to top them with your coconut frosting! I adore fruity desserts and your coconut frosting sounds perfect with these pineapple cupcakes. 🙂 🙂

  • Nagi@RecipeTinEats

    I’ve made pineapple cupcakes from scratch before using a recipe from a cookbook and was disappointed with the results. I expected it to be as moist as carrot cake is. After all the effort you went to to get this right, I am sure this nails it. I will definitely try this next time I make pineapple cupcakes!! 🙂

  • Blair @ The Seasoned Mom

    So beautiful, Jen!!

    I was just slicing a big pineapple this morning and I was thinking to myself that it’s such a sweet, delicious treat at this time of year. I love pineapple when it’s sunny and warm. Makes me feel tropical, even though I live in Virginia! 🙂

  • Mir

    These look pretty much perfect, Jen. If anybody can talk me into fruit in dessert, it’s you. Usually, I’m a junkier eater. But these are incredible!

    • Arleen

      I went through many comments and this was one that wasn’t just gushing and oohing over a recipe they never tried or went back to post results. After reading the reviews on pinterest, I decided to try this one and here are my thoughts:

      I made the recipe exactly as directed except I over filled my muffin pans. I got 12 large.

      The recipe was easy to follow and the ingredients accurate. I used probably 3c of icjng sugar in the coconut butter cream frosting. It was light and fluffy. The muffins didn’t rise really high but they were moist and delish. Ty for the recipe. 😚

      Note: if you want more pineapple flavor try substituting pineapple extract for the vanilla extract. (Maybe 1/2 tsp) We found it perfect as is.