Indulge in tropical flavor with these easy pineapple cupcakes. Perfect for any occasion, these fluffy treats will transport you to paradise in every bite.
Are you ready to bring a taste of the tropics to your dessert table? Look no further than these irresistible pineapple cupcakes!
Bursting with tangy-sweet pineapple flavor and topped with creamy frosting, these moist and fluffy treats are sure to be a hit at any gathering or celebration.
Not only are these cupcakes full of flavor, but they’re easy to make! Pineapple cupcakes made with cake mix are 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.
Enjoy the taste of summer anytime with these tropical cupcakes.
How Do You 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
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.
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.
Try These Recipes:
- Pineapple Cheesecakes
- How to Make a Hummingbird Cake
- Copycat Starbucks Paradise Drink
- How to Make a Cake Mix Taste Homemade
Tips for Perfect 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.
- Swap out the whipped cream frosting with cream cheese frosting. Cream Cheese Frosting brings out the tangy sweetness of the pineapple in the cupcakes.
- Make a tropical treat extra special by adding shredded coconut to the batter, just like Pina Colada cupcakes. It will add a slightly crunchy texture and complement the pineapple flavor perfectly.
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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.