Looking for a delicious and easy-to-make dessert that will impress your guests? Look no further than our Best Pineapple Cupcakes Recipe! This mouth-watering recipe features the perfect combination of fluffy vanilla cake and sweet, juicy pineapple pieces for a tropical flavor that everyone will love.
If you’re looking for a delicious and tropical treat that’s a twist on a classic cupcake recipe, then you’ve come to the right place! Our delicious pineapple cupcake recipe is sure to tantalize your taste buds and leave you wanting more.
Not only are these cupcakes full of flavor, but they’re easy to make. Our pineapple cupcake recipe is the perfect combination of sweet and tangy flavors, topped off with a creamy frosting.
Whether you’re baking for special occasions or just want to indulge in your favorite dessert, these cupcakes are sure to be a hit.
How to Make Easy Pineapple Cupcakes
Ingredients:
- 1 – 15.25 oz box yellow cake mix
- ½ cup vegetable oil
- ½ cup water
- ½ cup pineapple juice (from can of pineapple)
- 3 large eggs
- 1 ½ cups crushed pineapple (from can)
- 24 oz white frosting (1 ½ half cans)
- 1 ¼ cup whipped topping
- Fresh pineapple wedges
Directions:
Pre heat oven to 350 degrees. Line a cupcake pan with cupcake liners.
In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer, beat the cake mix, oil, water, pineapple juice, eggs, and drained crushed pineapple on medium-high speed for 2 minutes.
When mixing the batter, be careful not to overmix it. Overmixing can cause the cupcakes to become dense and tough. Mix until just combined and then stop.
Pour the cupcake batter into the muffin pans, filling them about halfway.
Transfer to the oven, and bake for 12-15 minutes until the cupcakes are golden brown or until a toothpick inserted into the center of the cupcake comes out clean.
Transfer the pan to a cooling rack, and allow to cool for 1-2 hours.
Once cupcakes are cooled, beat the frosting and whipped topping on medium for 1 minute.
Fill a piping bag equipped with the 1M frosting tip with frosting, and work in a circular motion, starting at one edge, meeting, then moving to the middle.
After you’ve piped the frosting onto the cupcakes, chill them in the fridge for 30 minutes. This will help the frosting to set and hold its shape.
Garnish with a fresh pineapple wedge and/or maraschino cherries.
Refrigerate cupcakes until ready to serve.
See Also: Pineapple Cheesecakes | How to Make a Hummingbird Cake | Copycat Starbucks Paradise Drink | How to Make a Cake Mix Taste Homemade
Tips For the Best Result When Making Pineapple Cupcakes
- To infuse your cupcakes with juicy pineapple flavor, use canned crushed pineapple instead of fresh pineapple. This will ensure that your cupcakes have the right amount of sweetness and moisture.
- Be sure to drain the crushed pineapple before adding it to the batter. You don’t want too much liquid in the batter or it will affect the texture of the cupcakes.
- Make sure that all of your ingredients, including the butter and eggs, are at room temperature before you start baking. This will help them to combine more easily and create a smoother batter.
Here are some ideas for serving pineapple cupcakes:
- Top with cream cheese frosting – A classic and delicious pairing, cream cheese frosting brings out the tangy sweetness of the pineapple in the cupcakes.
- Serve with fresh fruit – To add even more pineapple flavor and freshness, serve the cupcakes with a slice of pineapple or other tropical fruits like mango or papaya.
- For a decadent and indulgent dessert, drizzle each cupcake with caramel or butterscotch sauce.
- For an extra tropical twist, make pina colada cupcakes by adding shredded coconut to the batter. It will add a slightly crunchy texture and complement the pineapple flavor perfectly.
- Take the cupcakes to the next level by serving them warm with a scoop of vanilla or coconut ice cream. The warm cupcakes and cold ice cream make for a delicious contrast of textures and temperatures.
You can store your cupcakes at room temperature for up to two days, as long as the temperature in your kitchen is not too warm. Be sure to cover them with a cake dome or plastic wrap to keep them fresh.
If you need to store your cupcakes for longer than two days, or if your kitchen is warm, you can store them in the refrigerator. Place them in an airtight container or wrap them in plastic wrap to prevent them from drying out. They can be stored in the refrigerator for up to four days.
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Supplies Needed for Pineapple Cupcakes
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How to Make Pineapple Cupcakes
Ingredients
- 1 - 15.25 oz box yellow cake mix
- ½ cup vegetable oil
- ½ cup water
- ½ cup pineapple juice (from can of pineapple)
- 3 large eggs
- 1 ½ cups crushed pineapple (from can)
- 24 oz white frosting (1 ½ half cans)
- 1 ¼ cup whipped topping
- Fresh pineapple wedges
Instructions
Pre heat oven to 350 degrees. Line a cupcake pan with cupcake liners.
In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer, beat the cake mix, oil, water, pineapple juice, eggs, and drained crushed pineapple on medium-high speed for 2 minutes.
When mixing the batter, be careful not to overmix it. Overmixing can cause the cupcakes to become dense and tough. Mix until just combined and then stop.
Pour the cupcake batter into the muffin pans, filling them about halfway.
Transfer to the oven, and bake for 12-15 minutes until the cupcakes are golden brown or until a toothpick inserted into the center of the cupcake comes out clean.
Transfer the pan to a cooling rack, and allow to cool for 1-2 hours.
Once cupcakes are cooled, beat the frosting and whipped topping on medium for 1 minute.
Fill a piping bag equipped with the 1M frosting tip with frosting, and work in a circular motion, starting at one edge, meeting, then moving to the middle.
After you've piped the frosting onto the cupcakes, chill them in the fridge for 30 minutes. This will help the frosting to set and hold its shape.
Garnish with a fresh pineapple wedge and/or maraschino cherries.
Refrigerate cupcakes until ready to serve.
Notes
Tips For the Best Result When Making Pineapple Cupcakes
- To infuse your cupcakes with juicy pineapple flavor, use canned crushed pineapple instead of fresh pineapple. This will ensure that your cupcakes have the right amount of sweetness and moisture.
- Be sure to drain the crushed pineapple before adding it to the batter. You don't want too much liquid in the batter or it will affect the texture of the cupcakes.
- Make sure that all of your ingredients, including the butter and eggs, are at room temperature before you start baking. This will help them to combine more easily and create a smoother batter
How do I store pineapple cupcakes?
You can store your cupcakes at room temperature for up to two days, as long as the temperature in your kitchen is not too warm. Be sure to cover them with a cake dome or plastic wrap to keep them fresh.
If you need to store your cupcakes for longer than two days, or if your kitchen is warm, you can store them in the refrigerator. Place them in an airtight container or wrap them in plastic wrap to prevent them from drying out. They can be stored in the refrigerator for up to four days.