Pineapple Cupcakes
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These pineapple cupcakes are moist, buttery, and loaded with the flavor of fresh pineapple. They are paired perfectly with pineapple buttercream frosting as a tropical treat.
I am a huge fan of fruity desserts – if you have been reading along with this blog for any length of time, this is hardly a newsflash. I want fruit in all my desserts. It’s an obsession that I can’t control.
While I love all fruits, there is something particularly addictive about pineapple. It is juicy, refreshing, bursting with flavor, and tastes like vacation.
When I first came up with my pineapple cupcakes recipe, I made batch after batch to develop the best recipe possible. I had seen the recipes for cupcakes that call for store-bought box cake mix and a can of crushed pineapple. It’s probably delicious, but you know how we do it here. We bake from scratch.
After many attempts, I finally landed on these moist, buttery cupcakes that were bursting with pineapple flavor. Trust me, they are fabulous! They’re even better with pineapple frosting swirled on top!! Or, if you are going for a pina colada vibe, and why wouldn’t you – use my whipped coconut frosting.
This recipe base isn’t limited to making cupcakes. I’ve used the base for my pina colada cupcakes and it turned out amazing. And I did something similar with my pineapple upside-down cake.
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!
Table of Contents
Recipe Snapshot
TASTE: Vanilla and pineapple flavored cupcakes.
TEXTURE: Moist, buttery, and fluffy.
EASE: Remarkably easy for how delicious they are.
TIME: Just about a half hour.
What You’ll Need
Ingredients
How to Make Pineapple Cupcakes
It is easy to make these vacation-flavored cupcakes at home, from scratch. They are so much better than any cupcakes you would pick up at the market.
Be sure to check out the full recipe and ingredient list below
- Prepare to bake. Preheat the oven to 350ºF. Line a 12 cup muffin pan with cupcake liners.
- Mix the dry ingredients. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
- Mix the wet ingredients. In a separate mixing bowl, cream the butter and sugar on medium speed until creamy. Turn the mixer to low, beat in the vanilla, and then beat in the eggs, one at a time, mixing well after each addition. Add in the crushed pineapple and its juice. Add the flour mixture, mixing just until combined.
- Bake. 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 the buttercream frosting of your choice.
Tips For Success
- 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 crushed pineapple. The juice and all the pineapple bits!
Storage & Freezing
Cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4 days.
Pineapple Cupcakes
Ingredients
For the cupcakes
- 1 ⅔ cups (2216 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¼ cup (53 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces (234 g) crushed pineapple, undrained
For the frosting
- 1 cups (43 g) freeze-dried pineapple
- ¾ cups (170 g) unsalted butter, softened to room temperature
- 2 ¾ cups (240 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons heavy cream
Instructions
Make the cupcakes
- 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 pineapple buttercream frosting.
Make the frosting
- Using a food processor, grind the freeze-dried pineapple into a fine powder. Sift the powder through a fine-mesh sieve and discard any large bits. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners' sugar and pineapple powder and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the vanilla and salt. Turn the mixer on low speed and slowly add 1-2 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
- Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
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?
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.
I’m so happy you enjoyed the cupcakes!
I know it was posted a while ago, but I also just need to dispute this negative comment – she must have done something wrong. The taste and texture of these cupcakes is excellent! They are fluffy, not tooth-cracking sweet, and easy to prepare. Definitely a keeper!
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!
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!
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.
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.
These are also some of our favorites!
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.
I love pineapple so they sound amazing!
I love pineapple so they sound amazing!