These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
Print Recipe
4.79 from 14 votes

Pineapple Cupcakes

These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Yields: 12 cupcakes
Calories: 206kcal
Author: Jen Sobjack

Ingredients

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.

Video

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.