Pineapple Cupcakes
These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
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.
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!
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.
Helpful Tools
Pineapple Cupcakes
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (8-ounce) can crushed pineapple, undrained
- 1 recipe coconut buttercream frosting
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
Nutrition
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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Barb Capps
Made the cupcakes and very good. I made mistake and only used 1/4 c of white sugR and still good. I had leftover pineapple from a cream cheese spread I made so looked up cup cakes. Thanks
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?
Jen Sobjack
That’s a great question! I think you could safely double the recipe and bake it in a 10-cup bundt pan for about 50-65 minutes.
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.
Jen Sobjack
I’m so happy you enjoyed the cupcakes!
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.
Jen Sobjack
These are also some of our favorites!
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 🙂
Catia
I love pineapple so they sound amazing!
Amy G
Can these be made with a gluten free flour?
Jen Sobjack
I haven’t tried them with gluten free flour. If you usually substitute all-purpose flour with a particular brand of gluten free flour and have great results then it should be fine.
K8
I made them gluten-free using bob’s red mill cup for cup and they turned out great. Couldn’t tell the difference between the two.
Jen Sobjack
That’s great to hear!
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!)
Jen
Thank you so much for the feedback, Karen. I’m so happy to hear the cupcakes were a success for you!
Amy
do i need to sift the flour?
Jen
You do not need to sift the flour.
Zara
Hi Jen,
What the best way to store these, fridge or in a tin? Thank you xxx
Jen
The cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4.