I make these pineapple cupcakes whenever I want something bright, uncomplicated, and reliably delicious. The batter is forgiving, the bake time is short, and the cherry buttercream gives each bite a retro, celebratory finish. No tricks, just solid technique that yields consistent results.
You’ll notice the cupcakes stay tender because the crushed pineapple brings both flavor and moisture. The frosting is straightforward: just butter, powdered sugar, vanilla, and a few tablespoons of reserved maraschino cherry juice for that pink tint and subtle cherry note. It’s a combination that’s equally at home on a picnic table or a weekday dessert plate.
Below I walk through the ingredients, the exact baking steps, common missteps to avoid, and smart swaps to make these year-round. Follow the procedure closely the first time; once you know the rhythm, you can tweak little things to match your mood and pantry.
Ingredient Rundown
Ingredients
- ½ cup butter, softened to room temperature (one stick) — For creaming with sugars to trap air and help rise; room temperature prevents lumps.
- ½ cup granulated sugar — Primary sweetener and contributes to tender crumb.
- ¼ cup brown sugar — Adds moisture and a hint of caramel depth.
- 2 eggs, room temperature — Provide structure and emulsify the batter; room temp eggs incorporate more evenly.
- 1 tsp vanilla — Balances flavors and amplifies the pineapple.
- 8 oz crushed pineapple, do not drain! — Liquid is intentional: it keeps cupcakes moist and infuses pineapple flavor throughout.
- 1½ cups all-purpose flour — The base structure for the cupcakes; measure accurately (spoon and level).
- 1 1/4 tsp baking powder — Leavening agent; ensures the cupcakes rise properly.
- 1/2 tsp sea salt — Enhances sweetness and rounds the flavors.
- 12 maraschino cherries, optional — Optional center/garnish; pat dry before using to avoid extra moisture on the cupcake tops.
- 1 cup unsalted butter, softened (2 sticks) — For the cherry buttercream; use unsalted so you control seasoning.
- 4–4½ cups powdered sugar — Start with 4 cups when making frosting and reserve up to ½ cup to adjust thickness and sweetness as needed.
- 1 tsp vanilla extract — Frosting flavor base; use pure extract if you have it.
- 3–4 tbsp maraschino cherry juice — Adds color and a light cherry flavor to the buttercream; add gradually to reach the desired consistency.
Pineapple Cupcakes with Cherry Buttercream Cooking Guide
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, cream 1/2 cup (1 stick) softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl as needed.
- Add the 2 eggs one at a time, beating only until each is incorporated. Stir in 1 tsp vanilla and the entire 8 oz can of crushed pineapple (do not drain; include the juices). Mix until evenly combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/4 tsp baking powder, and 1/2 tsp sea salt.
- Add the dry ingredients to the pineapple mixture in two additions, mixing on low speed and stopping as soon as the flour is incorporated. Do not overmix.
- If using maraschino cherries, remove them from the jar and reserve 3–4 tablespoons of the cherry juice for the frosting. Pat the cherries dry on paper towels.
- Spoon batter into the prepared liners, filling each about 1/3 full. If using cherries, place one maraschino cherry in the center of each cup, then spoon the remaining batter over each cherry to fill the liners about 2/3 full. If not using cherries, fill each liner about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Remove from oven.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
- To make the frosting: in a medium mixing bowl, cream 1 cup (2 sticks) softened unsalted butter with an electric mixer for 2–3 minutes, until smooth and creamy.
- Add powdered sugar 1 cup at a time, starting with 4 cups total and mixing after each addition. Reserve up to an additional 1/2 cup (to use only if needed) so you can adjust sweetness and thickness.
- Add 1 tsp vanilla extract. Then add the reserved maraschino cherry juice 1 tablespoon at a time, using 3–4 tablespoons total as needed, until the frosting reaches a smooth, spreadable consistency. Beat until smooth.
- When the cupcakes are completely cooled, spread or pipe the cherry buttercream on top.
- Store frosted cupcakes tightly sealed at room temperature for up to 3 days or in the refrigerator for up to a week.
Why It Works Every Time
The recipe is built on predictable chemistry. Creaming butter with both granulated and brown sugar creates a light batter by incorporating air; that trapped air expands in the oven and gives the cupcakes lift. Using room temperature eggs helps them blend into the butter-sugar base without deflating the aeration you worked for.
Crushed pineapple, juices and all, is the key moisture component. The extra liquid keeps the crumb tender and adds acidity that reacts with the baking powder for an even rise. The balance of flour and leavening (1 1/2 cups flour to 1 1/4 tsp baking powder) is conservative, which favors a fine, tender crumb over a coarse, cake-like texture.
For the frosting, creaming chilled but soft unsalted butter first ensures a silky base. Adding powdered sugar gradually prevents a gritty, oversweet finish and makes it simple to dial in texture. A few tablespoons of maraschino juice do two jobs: they bring subtle cherry flavor and add enough liquid to make the buttercream pipeable and smooth without watering it down.
Smart Substitutions
- Crushed pineapple — If you prefer fresh, finely chop fresh pineapple and include the juices; use the same total volume and expect a slightly brighter, less-canned flavor.
- Maraschino cherries — Omit them entirely for a plain pineapple cupcake, or halve for a lighter spot of cherry; the frosting still benefits from cherry juice for color.
- Butter — For the cupcakes, use salted butter but reduce added salt slightly; for the frosting, stick to unsalted so you control saltiness.
- Powdered sugar amount — Start at 4 cups for the buttercream and add the extra 1/2 cup only if you need thicker frosting for piping or sweeter taste. No hard substitution for powdered sugar will give the same texture.
Equipment Breakdown
You don’t need fancy tools to get good results. Here’s what matters:
- 12-cup muffin pan — Standard size gives even baking and predictable portions.
- Cupcake liners — Prevent sticking and keep cleanup quick.
- Electric mixer — Speeds creaming and ensures smooth frosting; you can do it by hand, but it takes more effort.
- Mixing bowls — At least two: one for wet ingredients, one for dry.
- Measuring cups and spoons — Accurate measures keep the balance between wet and dry consistent.
- Cooling rack — Crucial for preventing soggy bottoms while the cupcakes cool.
- Piping bag and tip (optional) — If you want neat swirls; a small offset spatula also works for spreading.
Slip-Ups to Skip
- Draining the pineapple — Do not drain. The recipe depends on the juices for texture and flavor.
- Overmixing after adding flour — Mix just until incorporated. Overworking develops gluten and makes cupcakes tough.
- Using cold eggs or butter — Cold ingredients won’t emulsify properly; bring eggs and butter to room temperature.
- Adding all the cherry juice at once — Add juice slowly to the frosting to avoid a runny consistency.
- Opening the oven early — Resist peeking during the last few minutes of baking; it can cause tops to sink.
Make It Year-Round
These cupcakes travel through seasons easily. In summer, use fresh pineapple for brightness and serve slightly chilled. In winter, canned crushed pineapple keeps pantry-ready convenience and consistent results. Maraschino cherries and their juice are shelf-stable, so you can make the buttercream any time.
Make ahead options: bake the cupcakes and freeze unfrosted for up to 2 months—wrap tightly. Thaw at room temperature before frosting. Frosted cupcakes keep well in the fridge and make a quick dessert for last-minute guests.
Chef’s Notes
Texture & Mixing
When creaming butter and sugars, aim for a pale, fluffy texture; that color change is your visual cue. When combining dry and wet, use two additions of flour on low speed—this keeps you from overmixing and gives a tender crumb.
Decorating
If you want neat piped swirls, chill the buttercream for 10–15 minutes after mixing to firm it up slightly. Pipe with a large round or star tip and top with a whole maraschino cherry or a few finely chopped pineapple bits for contrast.
Shelf Life & Storage
Follow the recipe’s storage guidance to keep cupcakes at their best. Frosted cupcakes stored tightly sealed at room temperature last up to 3 days. For longer storage, refrigerate up to a week—bring to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen up to 2 months; thaw fully before frosting.
Troubleshooting Q&A
- Q: My cupcakes are dense. Why? — A: Likely overmixing after the flour was added or using cold eggs/butter. Mix only until combined and use room temperature ingredients.
- Q: The centers are wet even after baking. — A: Check your oven temperature with an oven thermometer; some ovens run hot or cold. Also make sure you followed the instruction to fill liners about 2/3 full (or follow the cherry center step correctly).
- Q: Frosting is too thin. — A: Add a bit more powdered sugar (up to the reserved 1/2 cup) or chill the frosting briefly and re-whip.
- Q: Frosting is too sweet. — A: A pinch of fine sea salt or a tiny splash of lemon juice can balance the sweetness; add sparingly and taste as you go.
- Q: Cherries sink to the bottom. — A: Pat cherries thoroughly dry before placing in the batter. Also, place the cherry when batter is only 1/3 full, then add a bit more batter to cover but not so much that it creates too much weight.
Bring It Home
These Pineapple Cupcakes with Cherry Buttercream are a straightforward, crowd-pleasing option when you want a fruity, nostalgic treat without fuss. Trust the method—cream, fold gently, and be mindful of moisture—and you’ll get consistent, tender cupcakes every time. Make them for gatherings, bake-sale boxes, or a simple weeknight dessert; they travel well and hold up in the fridge for a few days.
If you try them, leave a note on how you served them and any tiny adjustments you made. Baking is never one-size-fits-all, and I love hearing how readers adapt recipes to their kitchens.
Pineapple Cupcakes with Cherry Buttercream
Ingredients
Ingredients
- 1/2 cbutter softened to room temperature, one stick
- 1/2 cgranulated sugar
- 1/4 cbrown sugar
- 2 eggs room temperature
- 1 tspvanilla
- 8 ozcrushed pineapple do not drain!
- 1 1/2 cflour
- 1 1/4 tspbaking powder
- 1/2 tspsea salt
- 12 maraschino cherries optional
- 1 cunsalted butter softened, 2 sticks
- 4- 4 1/2 cpowdered sugar
- 1 tspvanilla extract
- 3 – 4 Tmaraschino cherry juice
Instructions
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, cream 1/2 cup (1 stick) softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl as needed.
- Add the 2 eggs one at a time, beating only until each is incorporated. Stir in 1 tsp vanilla and the entire 8 oz can of crushed pineapple (do not drain; include the juices). Mix until evenly combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/4 tsp baking powder, and 1/2 tsp sea salt.
- Add the dry ingredients to the pineapple mixture in two additions, mixing on low speed and stopping as soon as the flour is incorporated. Do not overmix.
- If using maraschino cherries, remove them from the jar and reserve 3–4 tablespoons of the cherry juice for the frosting. Pat the cherries dry on paper towels.
- Spoon batter into the prepared liners, filling each about 1/3 full. If using cherries, place one maraschino cherry in the center of each cup, then spoon the remaining batter over each cherry to fill the liners about 2/3 full. If not using cherries, fill each liner about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Remove from oven.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
- To make the frosting: in a medium mixing bowl, cream 1 cup (2 sticks) softened unsalted butter with an electric mixer for 2–3 minutes, until smooth and creamy.
- Add powdered sugar 1 cup at a time, starting with 4 cups total and mixing after each addition. Reserve up to an additional 1/2 cup (to use only if needed) so you can adjust sweetness and thickness.
- Add 1 tsp vanilla extract. Then add the reserved maraschino cherry juice 1 tablespoon at a time, using 3–4 tablespoons total as needed, until the frosting reaches a smooth, spreadable consistency. Beat until smooth.
- When the cupcakes are completely cooled, spread or pipe the cherry buttercream on top.
- Store frosted cupcakes tightly sealed at room temperature for up to 3 days or in the refrigerator for up to a week.
Equipment
- 12-cup muffin pan
- Cupcake Liners
- Mixing bowls
- Electric Mixer
- Cooling rack
Notes
This recipe makes enough cherry frosting to pipe a lot of icing on your pineapple cupcakes.
If you are not planning on piping, and will be spreading the frosting with a knife or spatula, you may end up with a decent amount of leftover icing.
Make sure your baking powder is fresh.
Old or close to expired baking powder can cause the cupcakes not to rise. To check if your baking powder is still fresh, add a teaspoon to about a cup of hot water. If the baking powder fizzes, you are good to go. If you don’t see any immediate fizzing, replace it with fresh baking powder!
You can add maraschino cherries to the frosting.
In testing these cupcakes, I added chopped cherries to the frosting. While I loved the extra flavor, piping was hard and some of the cherries would get stuck. If you are just spreading the frosting, add some very small chopped cherries. If piping, either skip or make sure they are chopped SUPER small.
Prep these cupcakes a day in advanced if desired.
If you have a party or celebration you are prepping for, these pineapple cupcakes will work well if you make them in advance. They can be stored in an air tight container in a cool, dry area away from sunlight. You can also store them in the refrigerator–just make sure they sit out for about 2 hours before serving.
