Pineapple Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 ice cream scoop or spoon
Ingredients
- 190 gram all-purpose flour
- 200 gram granulated sugar
- 8 gram baking powder
- 2 gram fine salt
- 120 milliliter whole milk room temperature
- 80 milliliter pineapple juice from canned pineapple
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 200 gram canned crushed pineapple well-drained
- 120 gram unsalted butter for frosting; softened
- 240 gram powdered sugar for frosting; sifted
- 30 milliliter pineapple juice for frosting
- 2 milliliter vanilla extract for frosting
- 1 gram fine salt for frosting
- 30 gram shredded coconut optional garnish; toasted
- 6 maraschino cherries optional garnish; halved
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- In a small bowl combine the milk and pineapple juice and stir to blend.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk-pineapple mixture, beginning and ending with the dry ingredients, and mix just until combined.
- Fold the well-drained crushed pineapple gently into the batter with a spatula until evenly distributed.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a cooling rack and let them cool completely, about 25 minutes, before frosting.
- While the cupcakes cool, beat the softened butter for frosting in a bowl until smooth and creamy.
- Gradually add the powdered sugar to the butter, mixing on low speed until incorporated, then increase to medium speed until fluffy.
- Add the pineapple juice, vanilla, and salt to the frosting and beat until smooth and spreadable, adjusting with more powdered sugar or juice as needed.
- Once cupcakes are completely cool, frost the tops with a knife or piping bag.
- Garnish each cupcake with toasted shredded coconut and a half maraschino cherry if desired.
Notes
For best flavor, use well-drained crushed pineapple so the batter doesn’t become too wet and heavy, and lightly spoon and level your flour to avoid dense cupcakes. Room-temperature butter, eggs, and milk help the batter emulsify and rise more evenly, while overmixing can make the cakes tough. If your frosting seems too soft, chill it for 10–15 minutes before piping, and if baking in a particularly warm kitchen, store the finished cupcakes in the refrigerator and bring them to room temperature for 15–20 minutes before serving for the best texture and taste.
Tried this recipe?Let us know how it was!