Craving a taste of the tropics? These incredibly easy pineapple cupcakes are your ticket to a sunny escape! Bursting with vibrant pineapple flavor, each bite offers a delightful blend of moist cake and creamy, dreamy pineapple buttercream. Starting with a convenient yellow cake mix, we elevate these treats into something truly special with a trifecta of pineapple goodness: juice, crushed fruit, and a hint of extract. Crowned with a luscious homemade frosting and a bright maraschino cherry, these summery cupcakes are destined to become a beloved favorite at any gathering or simply as a joyful indulgence.
The Ultimate Easy Pineapple Cupcakes with Homemade Buttercream
There’s something magical about tropical flavors, especially when summer rolls around. For me, pineapple takes center stage! I’m always looking for creative ways to enhance humble box cake mixes, and these pineapple cupcakes are my latest obsession. By simply incorporating crushed pineapple directly into the batter, we achieve an unparalleled moistness and a wonderfully fluffy texture, complemented by a subtle, delightful chew from the fruit pieces. It’s a game-changer that transforms a basic mix into a gourmet experience.
But what’s a cupcake without a show-stopping topping? I whipped up a rich and tangy pineapple buttercream frosting, perfectly balancing the sweetness of the cake. A final flourish of bright maraschino cherries adds a pop of color and an extra touch of classic charm. These cupcakes aren’t just desserts; they’re conversation starters, ready to be devoured at your next potluck, barbecue, or family celebration. Get ready for compliments!
Why You’ll Adore This Pineapple Cupcake Recipe
- Effortlessly Delicious: Starting with a yellow cake mix makes these cupcakes incredibly simple to prepare, perfect for busy bakers or beginners.
- Explosion of Tropical Flavor: Infused with pineapple juice, crushed pineapple, and optional pineapple extract, these cupcakes deliver an authentic and intense tropical taste.
- Incredibly Moist & Tender: The secret lies in replacing water with pineapple juice and incorporating crushed pineapple, ensuring a remarkably soft and juicy crumb every time.
- Irresistible Pineapple Buttercream: A homemade frosting featuring real pineapple juice, butter, and cream cheese creates a smooth, tangy, and rich topping that complements the cake perfectly.
- Visually Appealing: Adorned with a swirl of frosting and a bright maraschino cherry, these cupcakes are as beautiful to look at as they are to eat.
- Perfect for Any Occasion: Whether it’s a summer party, a birthday, or a simple treat for yourself, these pineapple cupcakes are always a hit.
Mastering the Moistness: A Key Recipe Tip!
One of the most valuable secrets to exceptionally moist and tender baked goods is leveraging natural acidity. Pineapple juice, in particular, contains enzymes and acids that tenderize gluten and add incredible moisture to your cake batter. This is why I swap out the typical water called for in box cake mixes with an equal amount of pineapple juice. You can easily use the leftover juice from your can of crushed pineapple, making this recipe not only delicious but also resourceful! If you don’t have canned pineapple juice, bottled or even fresh pineapple juice will work beautifully, imparting that signature tropical essence and guaranteeing a super-moist crumb that melts in your mouth.
Pineapple Cupcakes Recipe
30
22
1
52
1
28
cupcakes
Ingredients
For the Cupcakes
- 1 cup pineapple juice
- 1 cup unsalted butter, melted (2 sticks)
- 6 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- 1 teaspoon pineapple extract (optional, but recommended for extra flavor*)
- ½ cup crushed pineapple
- 26.5 ounces yellow cake mix (2 (13.25-ounce) boxes)
For the Pineapple Buttercream
- 5 cups powdered sugar
- 1 cup unsalted butter, room temperature (2 sticks)
- 8 ounces cream cheese, room temperature (1 brick)
- 2-3 tablespoons pineapple juice
- 1½ teaspoons pure vanilla extract
- ½ teaspoon kosher salt
For the Topping (Optional)
- Maraschino Cherries
- Pineapple pieces
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-count cupcake tin with paper liners and lightly spray with nonstick spray. Set aside.
- In a large bowl, combine the pineapple juice, melted unsalted butter, large eggs, pure vanilla extract, pineapple extract (if using for extra flavor), and crushed pineapple pieces. Mix until well combined.
- Add in the yellow cake mix and mix until just combined. Be careful not to overmix, as this can lead to dry cupcakes.
- Fill each cavity in the prepared muffin tin ¾ of the way full with batter. This ensures proper rising and prevents overflow.
- Place in the preheated oven on the middle rack. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, carefully remove from the oven and place on a wire cooling rack to cool slightly.
- Once cool enough to handle, remove cupcakes from the tin and repeat the baking process with any remaining batter.
- Ensure all cupcakes are cooled completely before frosting, which typically takes about 1-2 hours. Warm cupcakes will melt your frosting!
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, room temperature unsalted butter, softened cream cheese, pineapple juice, pure vanilla extract, and kosher salt. Beat on a medium-high speed for 3-4 minutes, or until the frosting is smooth, light, and fluffy. Remember to scrape down the sides of the bowl occasionally to ensure all ingredients are incorporated.
- Spoon the prepared pineapple buttercream frosting into a piping bag fitted with an open star tip of your choice.
- Pipe generous swirls of frosting on top of the completely cooled cupcakes.
- For a festive touch, top each frosted cupcake with a maraschino cherry and a small piece of fresh or canned pineapple, if desired.
Notes & Expert Tips
*For an even more tropical experience, consider substituting the pineapple extract with coconut extract in the cupcake batter. You can also fold a few tablespoons of shredded coconut into the batter or sprinkle it on top of the frosting for added texture and flavor.
Tips for Perfect Cupcakes:
- Avoid Overmixing: Once you’ve added the cake mix, mix only until the ingredients are just combined. Overmixing develops the gluten too much, leading to tough and crumbly cupcakes. A few lumps are fine!
- Don’t Worry About Curdled Batter: The acidity in pineapple juice can sometimes make the wet ingredients look slightly curdled when first mixed. This is completely normal and will not negatively affect the final texture or taste of your cupcakes.
- Room Temperature Ingredients for Frosting: Ensure your butter and cream cheese are truly at room temperature. This is crucial for achieving a smooth, lump-free, and perfectly creamy buttercream frosting. Take them out of the refrigerator at least an hour before you plan to make the frosting.
- Scrape the Bowl: During the frosting mixing process, stop occasionally to scrape down the sides and bottom of the mixer bowl with a rubber spatula. This guarantees that all ingredients are thoroughly incorporated, preventing any unmixed pockets of sugar or butter.
- Cool Completely: Patience is a virtue when it comes to frosting! Make sure your cupcakes are entirely cool before piping on the buttercream. Even slightly warm cupcakes will cause your beautiful frosting to melt and slide off.
- Nutritional Information: Please note that the provided nutritional information is for the cupcakes and frosting only and does not include any optional toppings like maraschino cherries or additional pineapple pieces.
Storage: To keep your pineapple cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving. I generally do not recommend freezing these cupcakes, as the crushed pineapple can alter the texture and make them a bit mushy once thawed.
Calories from Fat 162
Becky Hardin
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How to Make Pineapple Cupcakes with Buttercream Frosting Step-by-Step
Creating these delightful pineapple cupcakes is simpler than you might think! Follow these easy steps, and you’ll be enjoying a taste of paradise in no time.
Prepping Your Baking Station
Begin by preheating your oven to a cozy 350°F (175°C). This ensures your oven is at the correct temperature when the batter is ready, promoting an even bake. Next, prepare a 12-count cupcake tin by lining each well with paper liners. For extra assurance against sticking, a light spray of nonstick cooking spray inside each liner can be helpful, though not strictly necessary with good quality liners. Set this prepared tin aside while you mix the batter.
Mixing the Wet Ingredients
In a spacious mixing bowl, combine your liquid and flavor-rich ingredients. This includes 1 cup of bright pineapple juice (remember, this is our secret weapon for moisture and flavor!), 1 cup of melted unsalted butter, 6 large eggs (at room temperature for better emulsion), 1½ teaspoons of pure vanilla extract, and if you’re looking to boost that tropical punch, 1 teaspoon of pineapple extract. Finally, stir in ½ cup of crushed pineapple. Mix these ingredients thoroughly until they are well combined and homogenous. The pineapple juice not only adds flavor but also helps tenderize the cake, giving you that wonderfully moist texture.
Folding in the Dry Ingredients
Now it’s time to introduce the star of convenience: the cake mix! Add 26.5 ounces (which typically equates to two standard 13.25-ounce boxes) of yellow cake mix to your wet ingredient mixture. Using a spatula or your mixer on low speed, mix until the dry ingredients are just incorporated. The key here is to avoid overmixing. Overworking the batter can develop the gluten too much, resulting in cupcakes that are tough rather than tender. A few small lumps are perfectly acceptable and often indicate you’ve mixed just enough.
Portioning the Cupcakes
With your delectable batter ready, carefully fill each well in your prepared cupcake tin. Aim to fill each cavity approximately ¾ of the way full. This allows enough room for the cupcakes to rise beautifully without spilling over the edges, ensuring a consistent and appealing shape for each treat. An ice cream scoop can be very useful for uniform portioning.
Baking to Golden Perfection
Place the filled cupcake tin on the middle rack of your preheated oven. Bake for approximately 22 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs attached, your cupcakes are ready! Overbaking can lead to dry results, so keep an eye on them. Once baked, remove the tin from the oven and transfer the cupcakes to a wire cooling rack. Allow them to cool sufficiently to handle. Once cool enough, gently remove them from the tin and repeat the baking process with any remaining batter. It’s crucial that all cupcakes are cooled completely on the wire rack before you even think about frosting them. This usually takes about 1-2 hours; warm cupcakes will cause the frosting to melt into a sticky mess.
Crafting the Luscious Pineapple Frosting
While your cupcakes are cooling, prepare the star topping: the pineapple buttercream. In the bowl of a stand mixer fitted with the paddle attachment, combine 5 cups of powdered sugar, 1 cup of softened unsalted butter (at room temperature for optimal creaminess), 8 ounces (one brick) of softened cream cheese, 2-3 tablespoons of pineapple juice (adjust to reach desired consistency), 1½ teaspoons of vanilla extract, and ½ teaspoon of kosher salt. Begin mixing on low speed to combine the ingredients, then increase to medium-high. Beat for 3-4 minutes until the frosting is incredibly smooth, light, and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula periodically to ensure everything is thoroughly mixed.
Frosting the Finished Cupcakes
Once the cupcakes are completely cool and your frosting is perfectly prepared, spoon the buttercream into a piping bag fitted with an open star tip (or your favorite tip!). Pipe beautiful swirls of pineapple buttercream frosting on top of each cupcake. For a final, irresistible touch, garnish each cupcake with a vibrant maraschino cherry and a small piece of fresh or canned pineapple. These garnishes not only add visual appeal but also enhance the tropical theme. Now, they are ready to be served and enjoyed!
Frequently Asked Questions (FAQ) About Pineapple Cupcakes
Q: Can I use fresh pineapple instead of crushed canned pineapple?
A: While canned crushed pineapple is convenient and works perfectly due to its fine texture and readily available juice, you can absolutely use fresh pineapple. If using fresh, make sure to finely chop or process it to achieve a similar crushed consistency. You’ll also need extra pineapple juice for the batter and frosting, as fresh pineapple won’t yield enough on its own. Fresh pineapple might also introduce more moisture, so you might need a tiny bit more cake mix if the batter seems too thin.
Q: How can I make these cupcakes even more tropical?
A: For an extra tropical twist, consider swapping out the pineapple extract for coconut extract in both the cupcake batter and the buttercream frosting. You can also fold a quarter cup of shredded coconut (sweetened or unsweetened) into the cupcake batter or sprinkle it generously on top of the frosted cupcakes. A splash of rum extract could also add a fun, adult flavor profile!
Q: Can I prepare the cupcake batter ahead of time?
A: It’s generally best to bake the cupcakes as soon as the batter is mixed. The leavening agents in the cake mix (like baking powder) start to activate once they come into contact with liquids. If the batter sits for too long, these agents can lose their potency, resulting in flatter, less fluffy cupcakes. However, you can prepare the frosting a day or two in advance and store it in an airtight container in the refrigerator. Just let it come to room temperature and re-whip it slightly before frosting.
Q: My frosting seems too thin/thick. How can I fix it?
A: If your frosting is too thin, gradually add more powdered sugar, one tablespoon at a time, beating well after each addition, until you reach your desired consistency. If it’s too thick, add a very small amount (half a teaspoon at a time) of additional pineapple juice or milk until it’s smooth and spreadable. Remember that cream cheese frosting can be sensitive to temperature, so ensure your ingredients were at room temperature to begin with.
Q: What if I don’t have a stand mixer for the frosting?
A: A good quality hand mixer will work just as well for making the pineapple buttercream. It might take a minute or two longer to achieve the desired smoothness and fluffiness, but the results will be equally delicious. Just ensure all your ingredients are at room temperature and scrape the bowl frequently.
Storage Tips for Pineapple Cupcakes
To keep your frosted pineapple cupcakes tasting their best, store them in an airtight container in the refrigerator for up to 3 days. The cream cheese in the buttercream requires refrigeration to stay fresh and safe. For optimal flavor and texture, it’s best to enjoy these cupcakes at room temperature. Simply take them out of the refrigerator about 15-20 minutes before serving. This allows the frosting to soften slightly and the cake to become more tender.
I generally do not recommend freezing these specific cupcakes once they are frosted. The crushed pineapple in the cake can release additional moisture during the thawing process, potentially causing the cupcakes to become mushy and lose their delightful texture. If you must freeze, it’s better to freeze the unfrosted cupcakes, wrapped tightly, and then thaw and frost them fresh.
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Indulge in a Tropical Treat!
These easy pineapple cupcakes are more than just a dessert; they’re a celebration of sunny flavors and simple pleasures. With their incredible moistness, intense pineapple taste, and cloud-like buttercream, they promise to transport your taste buds straight to a tropical paradise. Whether you’re a seasoned baker or just starting out, this recipe is designed for success and maximum enjoyment. So go ahead, gather your ingredients, and whip up a batch of these delightful cupcakes. They’re guaranteed to bring smiles and a touch of sunshine to anyone who tries them. Happy baking!