Pineapple Cupcakes with Cherry Buttercream
There’s something utterly delightful about the combination of tropical pineapple and sweet cherries. These Pineapple Cupcakes with Cherry Buttercream are not just a treat for your taste buds, but they also bring a splash of color and joy to any gathering. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply craving something sweet,…
Servings: 12 servings
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
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.
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.