These pineapple cupcakes are like a little bite of summer holiday—soft, buttery, and full of that sweet, juicy pineapple flavor. I’ve made them countless times for family get-togethers and birthdays. They never last long on the table, especially when topped with a swirl of creamy frosting. If you love tropical flavors, these are going to be right up your alley.
Why I Love These Pineapple Cupcakes
I’m a sucker for fruity desserts. Honestly, I’ll pick fruit over chocolate nine times out of ten. Pineapple is one of those fruits that just transports me—think warm beaches, poolside drinks, and that sunny sweetness you can’t get enough of.
When I first started testing this recipe, I refused to settle for those shortcut versions with cake mix and canned pineapple. I wanted something that felt homemade, where every bite tasted like real, fresh-baked goodness. And after a few messy test batches (and lots of taste-testing from willing family members), I finally nailed it.
What I love most is how incredibly moist and flavorful these cupcakes turn out. They’re perfect for summer parties, backyard barbecues, or even just a random Tuesday when you want to treat yourself.
Recipe Snapshot
- TASTE: Sweet vanilla with bright pineapple flavor.
- TEXTURE: Buttery, moist, and soft with a tender crumb.
- EASE: Super simple for something that tastes this good.
- TIME: Done in about 30 minutes, start to finish.
What You’ll Need
Here’s what I always keep on hand for these cupcakes—and a few personal notes on why each is important:
- Butter: Unsalted, sweet cream butter is my go-to. I find it gives the cupcakes that rich, bakery-style taste.
- Sugar: A blend of light brown and granulated sugar adds sweetness and a hint of caramel depth. Brown sugar keeps things extra moist.
- Eggs: Essential for binding and richness. Room temperature works best for smooth mixing.
- Vanilla: I like using homemade extract when I have it, but any good quality pure vanilla works. If you’re feeling fancy, vanilla bean paste really shines here.
- Flour: All-purpose is reliable and easy. No need for anything special.
- Baking Powder: Gives these cupcakes their lovely rise and fluffiness.
- Salt: A pinch keeps the sweetness in check and rounds out the flavors.
- Crushed Pineapple: This is the star. I use the whole can—juice and all—to keep the cupcakes moist and bursting with tropical flavor.
Quick tip: Make sure you’re actually using crushed pineapple, not chunks. It makes a big difference in texture.
How to Make Pineapple Cupcakes
I always say homemade cupcakes shouldn’t be intimidating, and these prove it. They’re the kind you can whip up on a lazy weekend or even after work. Here’s how I do it:
1. Get Ready to Bake
Preheat your oven to 350°F. Line a muffin pan with cupcake liners. I love using those bright, tropical-themed ones for these cupcakes—just for fun.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. I find whisking instead of stirring with a spoon really helps avoid lumps.
3. Cream the Butter and Sugars
In another bowl, beat the butter, brown sugar, and granulated sugar until it’s creamy and fluffy. Don’t rush this part—it helps give the cupcakes that lovely light texture.
4. Add Vanilla and Eggs
Turn the mixer down to low. Beat in the vanilla. Then add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and even.
5. Add Pineapple and Dry Ingredients
Stir in the crushed pineapple with all its juice—this is what keeps them so moist. Add the dry ingredients and mix until just combined. Overmixing can make cupcakes tough, so I stop as soon as the flour is incorporated.
6. Bake
Scoop the batter evenly into the prepared muffin cups. Bake for 15 to 20 minutes. You’ll know they’re ready when a toothpick comes out clean.
7. Cool and Frost
Let them cool in the pan for about 5 minutes, then transfer to a wire rack. Once they’re cool, top them with your favorite buttercream. I sometimes go for a coconut frosting for a real tropical twist.
Tips for Success
- Measure Your Flour Carefully: Spoon it lightly into the measuring cup and level it off. Packing it in can make the cupcakes dense.
- Use All the Pineapple: Juice included! This is what gives them that moist, almost pudding-like crumb.
- Don’t Rush the Creaming Step: Beating the butter and sugars until fluffy really makes a difference in the final texture.
- Test with a Toothpick: Ovens vary, so check early. Overbaking dries them out.
How to Serve These Pineapple Cupcakes
Honestly, I’ve served these at everything from summer picnics to birthday parties. They’re a hit with both kids and adults.
I love pairing them with tropical-inspired drinks like fresh lemonade or even a pina colada for the adults. If you want to get fancy, top them with toasted coconut or a wedge of fresh pineapple.
Storing Leftovers
If you somehow end up with leftovers (rare in my house), store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge, but bring them back to room temperature before serving. They also freeze beautifully—just wrap them tightly without frosting and freeze for up to 2 months.
Pineapple Cupcakes
These pineapple cupcakes are moist, buttery, and filled with crushed pineapple. Paired with pineapple frosting, they make a perfect tropical treat.
Ingredients
For the cupcakes:
- 1 ⅔ cups (216 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 cup (43 g) freeze-dried pineapple
- ¾ cup (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 sugars and continue to beat for 3 minutes.
- With the mixer on low, beat in the vanilla. Add the eggs one at a time, mixing well after each addition.
- Beat in the crushed pineapple along with its juice. Add the flour mixture, mixing just until combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a 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. Frost with pineapple buttercream.
Make the frosting
- Using a food processor, grind the freeze-dried pineapple into a fine powder. Sift through a fine-mesh sieve and discard any large bits. Set aside.
- In a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter on medium-high speed until creamy and pale, about 5 minutes.
- Add half of the confectioners' sugar and beat on low until moistened, then increase speed to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners' sugar and pineapple powder. Beat on low until moistened, then increase to medium-high and beat another 3-5 minutes.
- Add vanilla and salt. With the mixer on low, slowly add 1-2 tablespoons of heavy cream. Turn to medium-high and beat until fully incorporated, about 3-5 minutes. Pause after 2 minutes to scrape down the bowl, then continue mixing.
- Check the frosting consistency and add more cream, ½ tablespoon at a time, if needed. The texture should be soft and spreadable, yet firm enough to hold shape.
Notes
- 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.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 176Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 38mgSodium 174mgCarbohydrates 33gFiber 2gSugar 16gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but you’ll want to crush it finely and make sure it’s very juicy. Canned crushed pineapple is just so convenient and consistent.
Can I make these ahead?
Absolutely. Bake the cupcakes a day in advance and frost them before serving. They stay wonderfully moist.
What frosting goes best with these?
Classic buttercream is great, but I love using coconut or cream cheese frosting for extra tropical flair.
Can I make this into a cake instead?
You can! Just adjust the baking time accordingly. I’ve done it as a single-layer snack cake and it was delicious.
If you’ve been craving a sunny, tropical treat, these pineapple cupcakes are the answer. They’re easy enough for any day but special enough to share. Enjoy baking—and even more, enjoy eating them with the people you love.
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