Pineapple Cupcakes with Cherry Buttercream

Name: Pineapple Cupcakes with Cherry Buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; 1 cup granulated sugar; ½ cup unsweetened pineapple juice; 1 cup canned pineapple chunks, drained; ½ cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; ½ cup cherry jam; 2 cups powdered sugar (sifted)

Published: June 4, 2025

by Hailey parker

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

- All-Purpose Flour: This forms the base of your cupcakes; opt for unbleached flour for better flavor.
- Baking Powder: Essential for rising; ensure it’s fresh so your cupcakes don’t end up flat.
- Granulated Sugar: Sweetens your batter beautifully; feel free to use coconut sugar for a unique twist.
- Pineapple Juice: Use 100% pure juice for the best fruity flavor; avoid concentrates if possible.
- Canned Pineapple Chunks: Drain well before adding; fresh pineapple can also work if you have it on hand.
- Unsalted Butter: Room temperature butter gives your batter richness; don’t forget to soften it first!
- Eggs: Adds moisture and structure; use large eggs for consistency.
- Milk: Whole milk enhances flavor and texture; substitute with almond milk if needed.
- Cherry Jam: Adds sweetness and color to your buttercream; choose high-quality jam for the best results.
- Powdered Sugar: For making that dreamy buttercream frosting; sift before using to avoid lumps.

The full ingredients list, including measurements, is provided in the recipe card directly below. easy appetizer idea.

Let’s Make It Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line cupcake tins with paper liners while you wait.

Mix Dry Ingredients: In a mixing bowl, combine all-purpose flour and baking powder. Whisk them together until well blended and set aside.

Create Your Batter: In another bowl, cream together unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.

Add Pineapple Goodness: Pour in pineapple juice along with drained pineapple chunks into your batter mixture. Stir gently until incorporated but don’t overmix!

Scoop Into Tins: Fill cupcake liners about two-thirds full with batter using an ice cream scoop for uniform size. This ensures even baking throughout.

Bake Away!: Place the filled tins in your preheated oven and bake for about 18-20 minutes or until golden brown and a toothpick inserted comes out clean.

Cool and Frost!: Once baked, let cupcakes cool in pans for 5 minutes before transferring them to wire racks. Once completely cooled, whip up that cherry buttercream! For more inspiration, check out this honey peach cream cheese cupcakes recipe.

Follow these steps closely, and soon you’ll have your own batch of deliciously tropical pineapple cupcakes topped with vibrant cherry buttercream ready to shine at any event! Enjoy every scrumptious bite!

[info_box title=”You Must Know”] Pineapple Cupcakes with Cherry Buttercream will transport you to a tropical paradise in every bite. They are moist, fluffy, and bursting with flavors that make a perfect dessert for any occasion. The vibrant cherry buttercream adds a delightful twist, making them irresistible. [/info_box]

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) and prepare your cupcake tin with liners. Mix the dry ingredients separately before folding them into the wet mixture to ensure even distribution for perfectly fluffy cupcakes.

Add Your Touch

Feel free to swap out the pineapple for mashed bananas or add coconut flakes for an extra tropical flair. You can also experiment with different extracts, like almond or vanilla, to enhance the cupcake’s flavor profile.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to enjoy them later, freeze them individually wrapped for up to three months and thaw them at room temperature before serving.

[info_box title=”Chef’s Helpful Tips”] For perfect Pineapple Cupcakes, use crushed pineapple packed in juice rather than syrup for better flavor. Always let your butter soften before mixing; it incorporates air better. Lastly, don’t overmix your batter, stir just until combined for fluffier cupcakes. [/info_box]

Sometimes I remember baking these cupcakes during a family gathering; their sweet aroma filled the house, and everyone couldn’t resist asking for seconds. It was a hit!

FAQ

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used; just crush it finely before adding to the batter.

How can I make my cherry buttercream creamier?

Add a bit more butter or cream until you achieve your desired consistency.

Are these cupcakes suitable for dietary restrictions?

You can substitute gluten-free flour and plant-based butter for allergy-friendly options.

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