These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.
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4.82 from 16 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
Yields: 12 cupcakes
Calories: 206
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.