Pineapple Cupcake Recipe: Moist & Tropical Dessert
This pineapple cupcake recipe offers a delicious and easy way to enjoy a tropical treat.
The moist cake made with crushed pineapple brings natural sweetness and a soft texture.
Whether you’re making these for a special occasion or just a quick dessert, they’re perfect for any time. With minimal prep time and great flavor, these cupcakes are sure to be a hit.
For more ideas, explore our Cupcake Recipes collection!
Here’s how you make pineapple cupcakes with cake mix:
First, gather your ingredients. Once you have everything ready, gather your supplies, preheat the oven to 350°F, and line your cupcake tin with cupcake liners.
In a large mixing bowl, beat the yellow cake mix, oil, water, pineapple juice, eggs, and drained crushed pineapple with a hand mixer (or stand mixer) on medium-high for about 2 minutes.
Tip: Don’t overmix! Just mix until everything is combined – overmixing will make your cupcakes dense.
Then, pour the batter into the cupcake pan, filling each liner about halfway. Bake until they’re golden brown and a toothpick comes out clean. Let them cool for 1-2 hours on a rack.
Once they’re cooled, mix frosting and whipped topping together on medium for about a minute. Pipe the frosting onto each cupcake in a swirl, starting from the outside and moving in. Chill them in the fridge for 30 minutes so the frosting holds its shape.
Garnish with fresh pineapple wedges or maraschino cherries for a fun tropical touch! Keep them refrigerated until you’re ready to serve.
The secret is to use ingredients that add moisture, like sour cream, buttermilk, or fruit puree (like the crushed pineapple in this recipe). Also, be careful not to overmix the batter, as that can make the cupcakes dense.
Pineapple adds moisture, natural sweetness, and a tropical flavor to baked goods. The acidity in pineapple can also help tenderize the cake, resulting in a softer texture.
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!
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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.
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