Pineapple Cupcakes

Y’all I love me some pineapple upside down cake so I put all that flavor in these pineapple cupcakes. They are fluffy, sweet, tender and moist with a caramelized pineapple bottom. I top them with pineapple buttercream and serve them up. They are fantastic at a spring or summer party, just sayin.

How to Make Pineapple Cupcakes

1. Combine the butter, oil, and sugar in a stand mixer with a paddle attachment and mix on high speed.
2. Beat until the mixture is very pale and fluffy. This process will take about 4 minutes. 
3. Sift the flour, baking powder, soda, and salt in a large bowl. 
4. Add the eggs one at a time and mix them into the sugar on medium speed. Make sure to combine well after each addition and scrape down the sides of the bowl as needed. 
5. Reduce the speed of your mixer to low and slowly add the sifted dry ingredients. Mix only until just combined. DO NOT OVERMIX. 
6. Scrape down the sides of the bowl and add the sour cream, milk, vanilla, and rum. Mix again just until combined. 

7. Spoon a teaspoon of melted butter into the bottom of each cupcake liner along with a teaspoon of brown sugar and a teaspoon of crushed pineapple. Make sure to spread it out over the bottom of the whole liner.  
8. Add the cake batter to each liner on top of the pineapple. 

PRO TIP: Use an ice cream scoop to easily transfer the cake batter to the cupcake liners and only fill up three-quarters of the way full. 

9. Bake the cupcakes until they are light golden brown and a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes and then move them to a rack to finish cooling. 

10. To make the frosting, place the butter, cream cheese, and confectioner’s sugar in the bowl of your stand mixer fitted with the paddle and mix on high for 2 minutes. 
11. Add the crushed pineapple, vanilla extract, and pineapple juice in small amounts to the butter and sugar mixture, making sure the frosting isn’t too loose. Mix together until the frosting is thickened and fluffy. 
12. Frost each cupcake once it’s completely cool and enjoy!

Pineapple Cupcakes Recipe

These aren't just any pineapple cupcakes. These are pineapple cupcakes with a layer of fruit on the bottom and cream cheese pineapple frosting on top! Finished off with a dehydrated pineapple flower.

4.85 from 19 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Cooling 30 minutes mins

Total Time 58 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 28 cupcakes

Equipment

• Stand mixer
• Muffin Pan
• Piping Bags and Tips
• Ice Cream Scoop

Ingredients

Cake

• ▢ ⅓ cup unsalted butter room temperature
• ▢ ⅔ cup vegetable oil
• ▢ 1 ½ cup granulated sugar
• ▢ 3 large eggs room temperature
• ▢ 2 ¾ cups all-purpose flour
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon fine sea salt
• ▢ 1 ¼ cup sour cream room temperature
• ▢ ⅓ cup whole milk or another milk of your choice
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon rum or pineapple extract
• ▢ ½ cup unsalted butter melted
• ▢ ¾ cup brown sugar
• ▢ 8.25 ounces crushed pineapple drained (save juice)

Frosting

• ▢ ½ cup unsalted butter softened
• ▢ 4 ounces cream cheese softened
• ▢ 2 cups confectioner’s sugar
• ▢ 2 tablespoons crushed pineapple
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 tablespoons pineapple juice

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Instructions

For The Cupcakes

• Preheat oven to 350F. Place rack to middle position. Place cupcake liners in two 12-cup muffin pans. (You will need four more so you can wait until a batch of cupcakes bake before lining with the remaining ones.)
• In a stand mixer with a paddle attachment, mix butter, oil, and sugar on high speed, until very pale and fluffy, about 4minutes. Meanwhile, sift flour, baking powder, soda, and salt in a large bowl.
• Reduce speed to medium and add eggs, one at a time combining well after each addition, scraping down the sides of the bowl as needed.
• Reduce speed to low and slowly add sifted dry ingredients. Mix until just combined. DO NOT OVERMIX.
• Lastly, add sour cream, milk, vanilla, and rum. Scrape down sides of bowl and mix until just combined. Turn off mixer.
• Spoon 1 teaspoon of melted butter into the bottom of each liner. Top butter with 1 teaspoon of brown sugar. Finally spoon 1 teaspoon of crushed pineapple over brown sugar and spread out on bottom of liner.
• Using an ice cream scoop, add cake batter to each liner over the pineapple. The liner should be three-quarters full.
• Bake until light golden brown, a toothpick inserted into the center of the cupcakes come out clean, about 18-20 minutes.
• Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan and place them on a cooling rack to cool completely, about 20 minutes.

For The Pineapple Frosting

• While cupcakes cool, place butter, cream cheese, and confectioner’s sugar in bowl of a stand mixer fitted with the paddle. Mix on high for 2 minutes.
• Next, add crushed pineapple, vanilla extract, and pineapple juice in small amounts to frosting, making sure the frosting isn’t too loose. Mix until thickened and fluffy.
• Frost each cupcake once it’s completely cool and enjoy!

Notes

How to Store 

Store your cupcakes in an airtight container in a single layer. They can stay at room temperature for up to 1 day before you need to refrigerate them. 

How long will pineapple cupcakes last in the fridge?

Up to 4 days.  Bring back to room temperature before eating.

Can I freeze pineapple cupcakes?

Yes, you can definitely freeze them with or without frosting! Wrap the cupcakes in plastic wrap or place them in an airtight container. Depending on how long you plan to freeze them you may want to double wrap in foil or place them in a container to prevent freezer burn. They will last up to three months.

Nutrition

Calories: 316kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 153mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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Recipe Tips

1. Don’t overmix. It will lead to tough cupcakes.
2. Use an ice cream scoop. This helps the cupcakes bake evenly at the same rate plus it’s easier and cleaner to transfer. If you don’t have one, use a measuring cup instead.
3. Allow the cupcakes to cool completely before adding the frosting. If they are too hot the frosting may melt.
4. Use cupcake liners. This will keep the pineapple mixture from sticking but also keep it connected to the cupcake.

How to Make the Pineapple Flowers

1. Preheat the Oven: Set your oven to its lowest temperature setting, typically around 200°F (95°C).
2. Prepare the Pineapple: Peel the pineapple and take out the eyes. Using a sharp knife, slice the pineapple into very thin rings.
3. Shape into Flowers: Gently press each thinly sliced pineapple ring into the wells of a muffin tin, molding them to take on a flower-like shape.
4. Dry in the Oven: Place the muffin tin in the preheated oven. Allow the pineapple rings to dry for about 3-4 hours, or until they are dehydrated but still pliable. Check them occasionally to ensure they don’t become too brittle.
5. Cool and Store: Once done, remove the pineapple flowers from the oven and let them cool. They will become more rigid as they cool. If you’re not using them immediately, store them in an airtight container until needed.
6. Top Your Cupcakes: Once your pineapple cupcakes are frosted, gently place a pineapple flower on top of each for a beautiful, tropical touch!

Recipe Help

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