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Best Pineapple Cupcakes with Pineapple Frosting

These Pineapple Cupcakes are a tropical treat, bursting with fresh pineapple flavor and topped with a luscious pineapple frosting. They're soft, moist, and the perfect combination of sweetness and tang. The pineapple frosting adds an extra layer of indulgence, making them perfect for any occasion—whether you're hosting a summer party or just craving a fruity dessert. Easy to make and oh-so-delicious, these cupcakes are sure to be a hit!

Equipment

  • Cupcake tin and cupcake liners
  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Piping bag or zip-top bag (for frosting)

Ingredients

  • For the Cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup crushed pineapple drained (reserve the juice)
  • 1/4 cup pineapple juice from the reserved pineapple juice
  • 1/4 cup sour cream or Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the Pineapple Frosting:
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1/4 cup crushed pineapple well-drained (reserve the juice)
  • 1-2 tablespoons pineapple juice from the reserved pineapple juice
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  • For the Cupcakes:
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream the Butter and Sugar:
  • In a separate large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  • Add the Eggs and Wet Ingredients:
  • Add the eggs one at a time, beating well after each addition. Stir in the sour cream (or Greek yogurt), vanilla extract, pineapple juice, and drained crushed pineapple. Mix until combined.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  • Fill the Cupcake Liners:
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake:
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • For the Pineapple Frosting:
  • Make the Frosting:
  • Beat the softened butter until creamy, about 2 minutes. Add the powdered sugar, 1 tablespoon of pineapple juice, and vanilla extract. Continue beating until smooth and fluffy.
  • Add Pineapple:
  • Stir in the well-drained crushed pineapple. If the frosting is too thick, add a little more pineapple juice until it reaches your desired consistency.
  • Frost the Cupcakes:
  • Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the pineapple frosting.
  • Serve:
  • Serve immediately or refrigerate the frosted cupcakes until ready to enjoy. Garnish with small pineapple chunks or a sprinkle of shredded coconut for an extra tropical touch if desired.