Pineapple Cupcakes
These soft and fluffy Pineapple Cupcakes are packed with sweet tropical flavor in every bite.
Made with crushed pineapple and topped with a creamy frosting, they’re an easy homemade cupcake recipe that’s perfect for birthdays, summer parties or anytime you’re craving something fruity.
The pineapple keeps the cupcakes incredibly tender and adds just the right amount of sweetness without being overpowering.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, meaning I may receive a small commission at no extra cost to you when you make a purchase through my links. Thank you for supporting my kitchen!
Why You’ll Love This Pineapple Cupcake Recipe
These pineapple cupcakes are sure to become a favorite because they’re:
- Soft, fluffy, and incredibly moist.
- Filled with sweet pineapple flavor in every bite.
- Easy enough for beginner bakers.
- Perfect for birthdays, BBQs, potlucks, and summer gatherings.
- Delicious with cream cheese frosting, vanilla buttercream, or coconut frosting.
- Easy to make ahead and freezer-friendly.
How to Make Pineapple Cupcakes with a Cake Mix
- Preheat your oven and prepare a muffin pan with cupcake liners.
- Mix the dry ingredients together in a large bowl.
- In a separate bowl, whisk together the wet ingredients.
- Fold in the crushed pineapple until evenly combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Garnish with fresh pineapple wedges or maraschino cherries for a fun tropical touch! Keep them refrigerated until you’re ready to serve.
Tip: Don’t overmix! Just mix until everything is combined – overmixing will make your cupcakes dense.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
If they’re topped with cream cheese frosting or whipped cream frosting, yes. Cupcakes with buttercream can usually stay at room temperature for a day or two, depending on your kitchen temperature.
Yes, you can use pineapple juice instead of water in a box cake mix. It will add a fruity flavor and make your cake more moist, just like in this pineapple cupcake recipe.
Yes! Bake the cupcakes a day ahead and store them unfrosted. Frost them just before serving for the best texture. You can also freeze them (without frosting) for up to two months.
If you enjoyed these pineapple cupcakes, be sure to also try these delicious recipes:
- Looking for the perfect sweet treats to serve at your next summer get-together? Check out these Pool Party Dessert Ideas for delicious, crowd-pleasing options!
- If you love pineapple, try making these indulgent Pineapple Cheesecakes for a creamy, tropical twist on a classic dessert.
- Want to make the moist and flavorful cake? Learn How to Make Hummingbird Cake, a delightful blend of banana, pineapple, and spices!
- Want to keep your cupcakes tasting fresh for longer? Discover How to Keep Cupcakes Moist with these simple storage tips!
Cake Decorating & Frosting Recipe Book Bundle
Bake Choice Non-stick 200pcs Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin LinersUSA Pan Bakeware Muffin Pan, 12-Well, Aluminized SteelIce Cream Scoop, 3Pcs Cookie Scoop Set, Stainless Steel Ice Cream Scooper with Trigger Release, Large/Medium/Small Cookie Scooper for Baking, Cookie Scoops for Baking Set of 3 with Cookie Dough Scoop…Cuisinart HM-50 Power Advantage 5-Speed Hand Mixer, WhiteMember’s Mark Maraschino Cherries (74 Ounce)
How to Make Pineapple Cupcakes
Ingredients
Cupcakes:
- 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
Frosting:
- 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.
One Comment