Pineapple Cupcakes

There’s something about the first whiff of warm pineapple that instantly lifts your mood. Picture golden, fluffy cupcakes emerging from the oven, their tops slightly caramelized, the air filled with a buttery, tropical aroma.

These pineapple cupcakes are a cozy dessert that feels special but comes together quickly—perfect for when you need a sweet treat in under an hour.

They’re ideal for sweet-tooth fans, busy families, and beginners who want something impressive without the stress.

I still remember a rainy Sunday when friends dropped by unexpectedly. I whipped up a batch of these cupcakes, and by the time we finished catching up, the kitchen smelled incredible and dessert was ready.

They turned a gray afternoon into something warm and memorable. They shine for last-minute cravings, easy entertaining, or as a cheerful finish to Sunday suppers. Ready to bring this tropical little dessert to life?

Why You’ll Love It

• Delivers bright tropical flavor from pineapple juice and crushed pineapple.
• Produces soft, tender crumbs with light, fluffy pineapple buttercream frosting.
• Uses simple pantry ingredients plus canned pineapple—no special trips needed.
• Perfect for parties, picnics, and make-ahead desserts.
• Easily customized with coconut, cherries, or your favorite toppings.

Ingredients

• 190 g all-purpose flour — lightly spoon and level for accurate measuring
• 200 g granulated sugar — standard white sugar works best here
• 8 g baking powder — guarantees a good, even rise
• 2 g fine salt — enhances overall flavor balance
• 120 ml whole milk, room temperature — helps create a tender crumb
• 80 ml pineapple juice (from canned pineapple) — adds concentrated pineapple flavor
• 115 g unsalted butter, softened — should press easily with a fingertip
• 2 large eggs, room temperature — mix more evenly into the batter
• 5 ml vanilla extract — use pure vanilla for best aroma
• 200 g canned crushed pineapple, well-drained — squeeze gently to remove excess liquid
• 120 g unsalted butter, softened (for frosting) — butter should be pliable, not oily
• 240 g powdered sugar, sifted (for frosting) — sifting prevents lumpy frosting
• 30 ml pineapple juice (for frosting) — adjust for desired frosting consistency
• 2 ml vanilla extract (for frosting) — rounds out the fruity sweetness
• 1 g fine salt (for frosting) — sharpens flavor and cuts sweetness
• 30 g shredded coconut, toasted (optional garnish) — toast until lightly golden
• 6 maraschino cherries, halved (optional garnish) — drain well so they don’t bleed onto frosting

Step-by-Step Method

Preheat the Oven & Prep the Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Make sure the rack is in the center of the oven for even baking. Set the prepared pan aside while you mix the batter. This prep step saves time and keeps the batter from sitting too long.

Combine the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium mixing bowl. Break up any clumps of flour as you whisk. Make certain the leavening is evenly dispersed so the cupcakes rise uniformly. Set this bowl aside so it’s ready when you combine wet and dry ingredients later.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large bowl using a hand or stand mixer. Mix on medium speed for 2–3 minutes until the mixture looks light, pale, and fluffy. Proper creaming traps air in the batter, which helps the cupcakes rise and creates a tender crumb.

Add Eggs & Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Make certain each egg is fully incorporated before adding the next. Mix in the vanilla extract until evenly combined. Scrape down the sides of the bowl with a spatula so everything blends smoothly.

Mix the Milk & Pineapple Juice

Stir together the room-temperature whole milk and pineapple juice in a small bowl. Combine until the liquids look uniform. Using both milk and juice adds moisture and flavor. Keep this mixture nearby so you can alternate it with the dry ingredients when building the batter.

Alternate Dry & Wet Additions

Add half of the dry ingredients to the butter mixture and mix on low just until combined. Pour in half of the milk-pineapple mixture and blend gently. Repeat with the remaining dry ingredients and then the remaining liquid. Begin and end with dry ingredients to keep the batter stable and smooth.

Fold in the Crushed Pineapple

Gently fold the well-drained crushed pineapple into the batter with a rubber spatula. Use light, sweeping motions to avoid deflating the mixture. Distribute the fruit evenly so each cupcake gets pineapple pieces. Make certain the pineapple is very well-drained so it doesn’t make the batter soggy.

Fill the Cupcake Liners

Spoon or scoop the batter evenly into the 12 prepared liners, filling each about two-thirds full. Use an ice cream scoop for consistent portions if you have one. Avoid overfilling, which can cause overflow and flat tops. Smooth the tops lightly if needed for even baking.

Bake & Cool the Cupcakes

Place the muffin tin in the preheated oven and bake for 16–18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Cool the cupcakes in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.

Beat the Butter for Frosting

While the cupcakes cool, place the softened butter for the frosting in a mixing bowl. Beat on medium speed until it becomes smooth, creamy, and slightly lighter in color. Properly creamed butter forms the base of a fluffy frosting. Scrape the bowl as needed to ensure even texture.

Add Sugar & Flavorings

Gradually add the sifted powdered sugar to the butter, mixing on low to avoid a sugar cloud. Increase the speed to medium until the mixture looks fluffy. Beat in the pineapple juice, vanilla, and salt until smooth and spreadable. Adjust consistency with a little more sugar or juice if needed.

Frost & Garnish the Cupcakes

Make certain the cupcakes are completely cool before frosting. Spread or pipe the pineapple frosting generously on each cupcake. Sprinkle toasted shredded coconut over the tops, if using. Finish by placing a half maraschino cherry in the center of each cupcake for a bright, tropical garnish.

Ingredient Swaps

• Dairy-free: Use plant-based milk (almond, oat, or soy) instead of whole milk and vegan butter in both batter and frosting.
• Egg-free: Replace each egg with 60 g unsweetened applesauce or 1 “flax egg” (1 tbsp ground flax + 3 tbsp water, rested).
• Gluten-free: Substitute a 1:1 gluten-free all-purpose baking blend for the flour; avoid single flours like pure rice flour.
• Lower cost / pantry-friendly: Use margarine in place of butter and bottled pineapple juice if canned pineapple is unavailable (add finely chopped fresh or frozen pineapple if you have it).
• No pineapple juice: Swap with orange or apple juice for a different but still fruity cupcake.

You Must Know

– Make-Ahead – *To* prep ahead, keep unfrosted cupcakes tightly covered at room temp for up to 24 hours, and refrigerate the frosting separately for up to 3 days.

Let the frosting sit out 15–20 minutes, then briefly re-beat so it’s smooth and airy before decorating.

Serving Tips

• Serve on a white platter topped with toasted coconut and bright maraschino cherries.
• Pair with vanilla ice cream or coconut sorbet for a tropical dessert plate.
• Add tiny drink umbrellas or pineapple wedges for fun, tiki-inspired presentation.
• Arrange with fresh pineapple rings and mint leaves for an elegant centerpiece display.
• Serve alongside iced pineapple tea or coconut rum cocktails for coordinated flavors.

Storage & Make-Ahead

Store frosted pineapple cupcakes in an airtight container in the fridge for up to 4 days.

Bring to room temperature before serving.

You can bake cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months.

Thaw overnight in the fridge, then frost.

Reheating

Reheat cupcakes gently: in microwave 5–10 seconds, just until slightly warm.

Or use a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop; it heats unevenly and dries them out.

Pineapple Cupcakes in Pop Culture

Once you’ve warmed a leftover cupcake and the pineapple aroma fills your kitchen again, it’s easy to see why this sunny little dessert keeps showing up in pop culture.

I always notice how directors and food stylists reach for anything pineapple when they want instant joy on screen—bright yellows, glossy cherries, a hint of nostalgia.

When I spot a pineapple-topped cupcake in a café scene, I immediately imagine the backstory: a character celebrating small wins, a first date, a break from chaos.

Music videos do it too—tables glittering with frosted cupcakes, coconut snow, and syrupy cherries, like tiny vacation postcards.

Every time, I’m reminded how a simple pineapple swirl signals sweetness, playfulness, and a little tropical escape.

Final Thoughts

Give these pineapple cupcakes a try the next time you’re craving something bright and tropical—you might be surprised how quickly they disappear!

Feel free to tweak the flavors with extra coconut, a splash of rum extract, or your favorite toppings to make them your own.

Frequently Asked Questions

Can I Make These Pineapple Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can. I’d reach for a good 1:1 gluten‑free baking blend, sift it, and mix gently. You’ll still bite into soft, fragrant crumbs, pineapple jewels shining through, frosting sweetly cooling on your tongue.

How Can I Adjust This Recipe for High-Altitude Baking?

You’ll tweak a few things: I’d reduce sugar slightly, add 2–3 tbsp extra flour, increase oven temp 15–25°F, shorten baking time a bit, and add 1–2 tbsp extra liquid to keep crumbs tender.

What’s the Best Way to Ship Pineapple Cupcakes Without Ruining the Frosting?

You chill the frosted cupcakes firm, nestle each in a snug cupcake insert, then pack the box with cold packs. I’d ship overnight, insulated, so you open the box to perfect, swirled peaks.

Are There Kid-Friendly Decorating Ideas Specifically for Pineapple Cupcakes?

Yes—think tiny tropical parties. I’d swirl frosting high, sprinkle toasted “sand” coconut, add gummy rings as floaties, crown with cherry “suns,” and tuck in paper umbrellas. Kids can mix colors and build their own edible beach scenes.

How Do I Scale This Recipe for a Large Party or Wedding?

I’d multiply every ingredient by your needed servings ÷ 12, then test a single batch first. For weddings, I’d bake in small rounds too—tiers glowing softly, swirls of frosting shining like satin under candlelight.