These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
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!
TO SEE HOW TO MAKE THIS PINEAPPLE CUPCAKES RECIPE, WATCH THE SHORT VIDEO BELOW:
Here are some items I recommend for making this recipe:
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 the vanilla. Beat in the eggs, one at a time, mixing well after each addition. Gradually add the flour, mixing just until combined. Beat in the crushed pineapple and it's juice.
Fill the cups of the prepared muffin pan 2/3 of the way full. 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.
Cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4.
All images and text ©Jen Sobjack/Baked by an Introvert.
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