Pineapple Cupcakes
Bright, tropical, and irresistibly moist, these Pineapple Cupcakes are a sunny delight that will transport your taste buds straight to paradise. Made with sweet, tangy crushed pineapple and its natural juice, these cupcakes boast a supremely tender crumb that's perfectly balanced with the richness of melted butter and a hint of vanilla. Topped with a creamy and luscious cream cheese frosting, they're crowned with a pop of pineapple tidbits for an optional decorative flair. Ready in just 35 minutes from prep to finish, this easy-to-follow recipe is ideal for parties, gatherings, or simply indulging in a tropical-inspired treat at home. Perfect for pineapple dessert lovers and anyone seeking a unique cupcake experience, these sweet gems will surely become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Canned crushed pineapple (including juice)
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 0.25 cups Unsalted butter, softened
- 0.5 cups Pineapple tidbits (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium mixing bowl, combine the canned crushed pineapple (with juice), melted butter, eggs, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, prepare the cream cheese frosting by beating the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until light and fluffy. Add the vanilla extract and mix to combine.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
If desired, garnish each cupcake with a pineapple tidbit for a tropical finishing touch.
Serve and enjoy your Pineapple Cupcakes!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
