Pineapple Cupcakes offer a bright, tropical escape in every bite, delivering the sun-kissed sweetness of pineapple wrapped in a tender, buttery cake. Perfect for warm-weather gatherings, festive celebrations, or simply when you crave a refreshing twist on classic cupcakes, these little treats bring vibrant flavor and playful presentation to the table. Topped with a luscious pineapple buttercream and garnished with fresh pineapple wedges, they capture the spirit of a beachside getaway in cupcake form.
Ingredient Breakdown
The magic of these tropical cupcakes lies in the harmony of thoughtfully selected ingredients, each playing a pivotal role in building the perfect bite.
All-purpose flour forms the structural backbone, providing a tender yet sturdy crumb that holds the juicy bits of pineapple without collapsing.
Butter and sugar, creamed together until fluffy, create a rich and airy texture, ensuring each cupcake is moist and flavorful from the inside out.
Eggs and vanilla extract deepen the flavor profile and bind the batter, contributing to the cake’s soft yet resilient texture.
Sour cream and milk are key for moistness and balance, adding subtle tang and tenderizing the crumb without making it heavy.
Crushed pineapple folds through the batter, adding bursts of juicy sweetness and tropical flair in every mouthful.
Pineapple Buttercream crowns the cupcakes with a creamy, dreamy topping. The combination of butter, shortening, and confectioners’ sugar whipped with reserved pineapple juice creates a smooth, fluffy frosting that mirrors the cupcake’s fruity notes without overpowering them.
Fresh pineapple wedges and leaves not only add a vibrant garnish but also hint at the tropical flavors waiting beneath the frosting.
For a twist, consider swapping sour cream with Greek yogurt for extra tang or folding in toasted coconut for added texture. Fresh pineapple can replace canned if well-drained, and a splash of coconut extract can transform the buttercream into an even dreamier tropical topping.
Step-by-Step Preparation Guide
Preparing the batter begins with whisking the dry ingredients — flour, baking powder, baking soda, and salt — to ensure even distribution and avoid clumping. Meanwhile, the crushed pineapple is drained, with two tablespoons of its golden juice reserved to enrich the frosting later.
In a stand mixer, the softened butter and sugar are beaten until pale and fluffy, creating the perfect foundation for light cupcakes. The eggs are added one at a time, ensuring each is fully incorporated before moving to the next. Vanilla extract weaves a gentle warmth into the mix.
With the mixer on low speed, the dry ingredients are added in alternating turns with the sour cream and milk, beginning and ending with the dry. This method ensures a smooth, even batter without overworking the gluten, which would risk toughness. Finally, the crushed pineapple is gently folded through, distributing the fruit evenly without deflating the batter.
Scooped into lined cupcake tins, the batter should fill each liner about two-thirds full, allowing ample space for a perfect dome during baking. Bake the cupcakes at 350°F for 18 to 21 minutes, checking for doneness with a toothpick. Cool in the pan briefly before transferring to a wire rack to cool completely.
For the pineapple buttercream, butter and shortening are whipped until light and pale. Confectioners’ sugar is added gradually, blending smoothly without clumps. Once the sugar is fully incorporated and the frosting looks dry, reserved pineapple juice and vanilla are beaten in, transforming the mixture into a luscious, fluffy frosting perfect for piping.
Once the cupcakes are cool, pipe or generously spread the buttercream, finishing each with a fresh pineapple wedge or leaf for a tropical flourish.
Recipe Tips
How to achieve a moist, tender crumb without overmixing:
Mix the batter just until the ingredients are combined. Overmixing can lead to a dense, dry cupcake.
Best practices for incorporating crushed pineapple evenly:
Drain the pineapple thoroughly and fold it gently into the batter to avoid soggy patches and maintain an even texture.
Tips for a fluffy, stable buttercream perfect for piping:
Beat the butter and shortening until light before adding sugar, and make sure to incorporate the pineapple juice slowly to maintain structure.
Garnishing ideas to add a polished, professional finish:
Use thin, uniform pineapple wedges or delicate leaves; for extra flair, sprinkle with toasted coconut or a light dusting of powdered sugar.
What to Serve With This Recipe
Pair these cupcakes with beverages that complement their tropical notes. Tropical punches, fresh coconut water, or a chilled glass of crisp white wine accentuate the pineapple’s brightness.
For a complete dessert spread, serve alongside coconut macaroons or key lime tarts to maintain a tropical theme. Light, savory options such as shrimp skewers, grilled chicken with citrus glaze, or a fresh garden salad with vinaigrette help balance the sweetness and round out a sunny menu.
Creative Variations
Take these cupcakes in new directions by turning them into a pineapple coconut dream with a handful of shredded coconut folded into the batter or sprinkled atop the frosting.
For a fruity twist, swap out pineapple for mango or passionfruit purée to create a fresh, new flavor profile.
Mini cupcake versions are perfect for parties, offering bite-sized portions that are easy to serve and just as charming as their full-sized counterparts.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but be sure to drain it thoroughly to avoid excess moisture in the batter.
How long do these cupcakes stay fresh?
Stored in an airtight container at room temperature, they remain fresh for about 2 days, or up to 4 days if refrigerated.
Can I make the buttercream ahead of time?
Absolutely. Prepare the buttercream a day in advance and store it in the refrigerator. Let it come to room temperature and rewhip slightly before frosting.
What’s the best way to store frosted cupcakes?
Keep frosted cupcakes covered in an airtight container in the refrigerator. Allow them to sit at room temperature for 20–30 minutes before serving for the best texture and flavor.
Pineapple Cupcakes capture the essence of sunshine in a dessert — soft, moist, and brimming with tropical sweetness. With their tender crumb, creamy pineapple buttercream, and vibrant garnishes, they’re the perfect addition to any celebration. A burst of bright flavor and beautiful presentation ensures these cupcakes leave a lasting impression, bringing a taste of the tropics wherever they go.
Ingredients
Cupcakes
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk
1 can (8 ounces) crushed pineapple, with juice reserved
Pineapple Buttercream
1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
4 cups sifted confectioners’ sugar
2 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
Fresh pineapple wedges and leaves, for garnish (optional)
Instructions
Preheat the oven to 350°F (177°C) and line two standard muffin tins with cupcake liners.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside. Open the can of crushed pineapple, draining and reserving 2 tablespoons of juice specifically for the buttercream later.
In the bowl of a stand mixer or using a handheld electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive batter. Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients with the sour cream and milk, beginning and ending with the flour mixture. Mix until just combined, taking care not to overwork the batter. Gently fold in the crushed pineapple until evenly distributed throughout.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full for a perfect rise. Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
For the buttercream, beat the softened butter and vegetable shortening together in a large bowl on medium speed until creamy and pale, about 1 minute. Add the vanilla extract and mix until incorporated.
Gradually add the sifted confectioners’ sugar, one cup at a time, starting on low speed to prevent a sugar cloud, and increasing to medium speed once incorporated. Scrape the sides and bottom of the bowl occasionally to ensure even mixing. When the sugar is fully incorporated, the frosting will initially look dry.
Pour in the reserved pineapple juice and beat the mixture until it becomes light, fluffy, and spreadable.
Once the cupcakes are completely cool, pipe or generously spread the pineapple buttercream on top. Garnish with fresh pineapple wedges or leaves for a decorative, tropical flair, if desired.
Pineapple Cupcakes Recipe
Ingredients
Cupcakes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup 1 1/2 sticks butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can 8 ounces crushed pineapple, with juice reserved
Pineapple Buttercream
- 1/2 cup 1 stick butter, softened
- 1/2 cup solid vegetable shortening
- 4 cups sifted confectioners’ sugar
- 2 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
- Fresh pineapple wedges and leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line two standard muffin tins with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside. Open the can of crushed pineapple, draining and reserving 2 tablespoons of juice specifically for the buttercream later.
- In the bowl of a stand mixer or using a handheld electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive batter. Stir in the vanilla extract.
- With the mixer on low speed, alternately add the dry ingredients with the sour cream and milk, beginning and ending with the flour mixture. Mix until just combined, taking care not to overwork the batter. Gently fold in the crushed pineapple until evenly distributed throughout.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full for a perfect rise. Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- For the buttercream, beat the softened butter and vegetable shortening together in a large bowl on medium speed until creamy and pale, about 1 minute. Add the vanilla extract and mix until incorporated.
- Gradually add the sifted confectioners’ sugar, one cup at a time, starting on low speed to prevent a sugar cloud, and increasing to medium speed once incorporated. Scrape the sides and bottom of the bowl occasionally to ensure even mixing. When the sugar is fully incorporated, the frosting will initially look dry.
- Pour in the reserved pineapple juice and beat the mixture until it becomes light, fluffy, and spreadable.
- Once the cupcakes are completely cool, pipe or generously spread the pineapple buttercream on top. Garnish with fresh pineapple wedges or leaves for a decorative, tropical flair, if desired.
