Bring the tropics to your kitchen with these light and fluffy Pineapple Cupcakes! They’re sweet, refreshing, and topped with a pineapple frosting that’s hard to resist.
These Pineapple Cupcakes are a bright, tropical treat bursting with sweet, juicy flavor in every bite. Made with crushed pineapple, these cupcakes are incredibly moist and tender, with a light, sunny sweetness that pairs beautifully with the soft vanilla base. Topped with a silky smooth pineapple buttercream these cupcakes will be the highlight of your day.
For more pineapple recipes you have to check out my Pineapple Upside Down Cake, Mango Pineapple Smoothie, and Pineapple Mango Salsa.
Table of Contents
Recipe Ingredients
Crushed Pineapple – Canned works fine. Don’t drain it – it gives the cupcakes their fruity tropical flavor.
Sour Cream – To help add additional moisture to the cupcakes.
Sugar – A blend of light brown and regular granulated white sugar adds sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Pineapple Upside-Down Cupcakes – For a classic twist, add a little brown sugar and melted butter to each cupcake liner, then place a pineapple slice or pineapple tidbits with a maraschino cherry in the center. Pour the batter on top, bake, and invert to reveal a caramelized pineapple topping.
Pineapple Juice Reduction – Replace vanilla with a tablespoon of reduced pineapple juice to intensify the pineapple flavor in the batter and frosting.
How to Make Pineapple Cupcakes
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin tin with cupcake liners, and set it aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sour cream, and sugars until light and fluffy. Add vanilla and eggs, mixing until incorporated.
Step 3: In a medium-sized mixing bowl, combine flour, baking powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients; mix until combined.
Step 4: Remove the bowl from the stand mixer and fold in crushed pineapple. Scoop batter into liners, filling each ¾ of the way full. Place in oven and bake for 20-22 minutes or until tops are lightly golden in color. Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Meanwhile, to prepare the buttercream, in the bowl of a stand mixer, beat together butter, cream cheese, vanilla, and salt. With mixing speed on low, add powdered sugar. Add heavy cream and beat for 3-5 minutes until light and fluffy. Frost as desired.
Expert Tips
Lightly Spray Liners – A quick spray of cooking spray on each cupcake liner helps the cupcakes release cleanly, preventing them from sticking and tearing.
Chill Frosting Before Piping – If the frosting seems too soft for piping, refrigerate it for 10-15 minutes to make it firmer and easier to handle.
FAQs
Using an electric mixer helps achieve a light and fluffy texture by properly creaming the butter and sugar. However, you can still make these by hand; it just requires a bit more elbow grease to ensure everything is fully combined and smooth.
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. Avoid overbaking, as they can dry out.
Storage Information
STORE Pineapple Cupcakes in an airtight container in the fridge for up to 4 days. If frozen, cupcakes can be stored for up to 2 months.
REHEAT at room temperature before serving for the best flavor and texture.
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Pineapple Cupcakes Recipe
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Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoon brown sugar
- 1/2 cup (1 stick) butter - room temperature
- 1 large egg + 1 egg white
- 6 Tbsp sour cream
- 3/4 tsp baking powder
- 1/4 teaspoon baking soda
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 1 cup (8 oz can) crushed pineapple - pureed
Pineapple Buttercream
- 2 cups powdered sugar
- 2 Tbsp butter - room temperature
- 6 Tbsp Philadelphia Pineapple Cream Cheese - room temperature
- 1 tsp heavy cream
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin tin with cupcake liners, and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sour cream, and sugars until light and fluffy. Add vanilla and eggs, mixing until incorporated.
- In a medium-sized mixing bowl, combine flour, baking powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients; mix until combined.
- Remove the bowl from the stand mixer and fold in crushed pineapple. Scoop batter into liners, filling each ¾ of the way full. Place in oven and bake for 20-22 minutes or until tops are lightly golden in color. Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the buttercream, in the bowl of a stand mixer, beat together butter, cream cheese, vanilla, and salt. With mixing speed on low, add powdered sugar. Add heavy cream and beat for 3-5 minutes until light and fluffy. Frost as desired.
These tasted delicious and stayed soft even after cooling. A great cupcake for sharing.
Made these – they were a hit with the birthday boy (29)! I’d like to mention them on my food blog and will use your link so my readers can go there to see the recipe. Will use my own photos.
Two years later, made these for that same b’day boy and his wife (my daughter) for their 12th wedding anniversary. Now my youngest grandson has requested the same recipe ~ in the form of a cake instead of cupcakes ~ for his upcoming 9th birthday. Your recipe for Crushed Pineapple Cupcakes has found a permanent place in our family’s hearts and stomachs!
These sound amazing! I pinned it to remember for next summer
Love love Pineapple! Thanks for this recipe! I pinned it to Cupcakes as Blue Strong! 🙂
Umm seriously? These look and sound AMAZING! I am so happy I found this on the Kurtz Corner link up… I must try these soon! Thank you for sharing 🙂