I just made Easy Pineapple Cupcakes that are so moist, buttery, and packed with tropical punch you’ll actually start showing up to potlucks with pineapple on your mind.

Jump to Recipe

I’m obsessed with these pineapple cupcakes. I love how the crumb stays moist and dense, like it wants you to take another bite.

But it’s the tang from crushed pineapple paired with unsalted butter that gets me every time. I don’t mess around with froufrou frosting; I want a smear that tastes like fruit, not air.

These are my go-to for Easy Pineapple Cupcakes or when someone asks for Crushed Pineapple Cupcakes at a backyard hang. I find them simple, ridiculous, impossible to resist.

Eat one quickly. You’ll understand.

I honestly promise I won’t judge you for eating three today.

Ingredients

Print Recipe (No Advertisments)

Flour: Basically the cake’s structure, gives that tender crumb you’ll love.
Baking powder: Lightens the batter so cupcakes rise and stay soft.
Baking soda: Reacts with acids for lift and slight browning.
Salt: Brings out sweetness and balances flavors, don’t skip it.
Unsalted butter: Adds rich mouthfeel and helps the batter tenderize.
Granulated sugar: Sweetness and subtle texture, helps with browning.
Brown sugar: Gives molasses-y depth and moistness, a cozy note.
Eggs: Bind everything together and give structure and lift.
Vanilla extract: Basically warms the flavor and makes things taste homier.
Sour cream or yogurt: Adds tang and keeps cupcakes extra moist.
Reserved pineapple juice: Plus a bit of pineapple flavor and extra moisture.
Crushed pineapple: Juicy bursts and fruity texture, makes them unmistakably pineapple.
Frosting butter: Creamy base that makes frosting smooth and spreadable.
Powdered sugar: Sweetens and firms the frosting to pipe nicely.
Frosting pineapple: Tiny fruit pockets for real pineapple pop in frosting.
Frosting vanilla: Adds a warm background note, simple but important.
Frosting pinch of salt: Cuts sweetness so frosting isn’t cloying.
Toasted shredded coconut: Plus crunchy, toasty topping and tropical vibe.
Maraschino cherries: Bright, sweet garnish that makes them look festive.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream or plain yogurt

1/4 cup reserved pineapple juice

1 cup crushed pineapple, well drained (reserve a tablespoon or two for frosting if you like it extra pineappley)

For the frosting: 8 tablespoons unsalted butter, softened

2 to 3 cups powdered sugar, sifted

2 to 3 tablespoons crushed pineapple, drained

1/2 teaspoon vanilla extract

Pinch of salt

Optional garnish: 1/2 cup toasted shredded coconut and maraschino cherries

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and line a 12 cup muffin tin with liners, or lightly grease the cups. Set a mesh strainer and a bowl by the sink for the pineapple.

2. Drain the crushed pineapple really well in the strainer, pressing with a spoon or paper towel until mostly dry; reserve 1/4 cup pineapple juice for the batter and set aside 1 to 2 tablespoons of the drained pineapple for the frosting if you want it extra pineappley.

3. Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl; set aside.

4. In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and a little fluffy, scraping the bowl a couple times.

5. Add 2 room temperature eggs one at a time, beating until mixed, then stir in 1 teaspoon vanilla extract. If it looks curdled, don’t panic, it will come together when you add the wet/dry parts.

6. Fold the dry ingredients into the butter mixture in two additions, alternating with 1/2 cup sour cream or plain yogurt and the reserved 1/4 cup pineapple juice, beginning and ending with the dry mix. Gently fold in the drained crushed pineapple so it’s evenly distributed but don’t overmix.

7. Scoop batter into the prepared tin, filling each cup about 2/3 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

8. For the frosting beat 8 tablespoons softened unsalted butter until creamy, then add 2 to 3 cups sifted powdered sugar a cup at a time until you get your desired sweetness and stiffness. Add 1/2 teaspoon vanilla, a pinch of salt, and 2 to 3 tablespoons of the drained crushed pineapple; adjust powdered sugar or a teaspoon of the reserved pineapple juice to reach a spreadable consistency. Taste and tweak, some like it sweeter, some like it tangier.

9. Once cupcakes are fully cool, frost them with a knife or piping bag. If you like toasted coconut, spread 1/2 cup shredded coconut on a sheet pan and toast in the 350°F oven 3 to 6 minutes, stirring once, until golden but not burnt. Sprinkle the toasted coconut on top.

10. Optional finish: top each cupcake with a maraschino cherry and press a few extra pineapple bits into the frosting. Store in an airtight container in the fridge for up to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin (plus liners or nonstick spray if you prefer)
2. Fine mesh strainer for draining the pineapple
3. Mixing bowls, at least one large and one medium
4. Measuring cups and spoons
5. Electric mixer or a sturdy whisk (hand whisk works fine)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Cooling rack to let cupcakes cool completely
8. Offset spatula or butter knife, or a piping bag with tip for frosting
9. Small baking sheet for toasting the shredded coconut (optional)

FAQ

How long do I bake these cupcakes and at what temperature?

Bake at 350°F for about 18 to 22 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Ovens vary so check at 16 minutes if yours runs hot.

Do I need to squeeze the crushed pineapple? Won't the juice keep them moist?

Yes, drain the crushed pineapple well. Too much juice will make the batter soggy and cupcakes sink. Reserve a little juice for the batter and a spoon or two for the frosting if you want extra pineapple flavor.

Can I use plain yogurt instead of sour cream?

Absolutely. Plain yogurt works fine in equal amounts and gives the same tang and tenderness. Greek yogurt is thicker so thin it slightly with a tablespoon of the reserved pineapple juice if needed.

My frosting is too runny, how do I fix it?

Add more powdered sugar a little at a time until it thickens, chill it briefly in the fridge, or fold in a bit more drained crushed pineapple if you want a softer, spreadable frosting. Make sure butter was fully softened, not melted.

How do I store or freeze the cupcakes?

Store frosted cupcakes in an airtight container in the fridge up to 4 days. For freezing, freeze unfrosted cupcakes in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw and frost when ready.

Can I add toasted coconut or maraschino cherries?

Yes, sprinkle toasted shredded coconut on the frosting for texture and flavor. Maraschino cherries make them look classic, just pat them dry so they don't bleed color into the frosting.

Pineapple Cupcakes Recipe Substitutions and Variations

All purpose flour: swap for equal parts whole wheat pastry flour for a nuttier, slightly denser cupcake. Or use a 1:1 gluten free flour blend if you need GF, but check for xanthan gum already in the mix.
Unsalted butter (in cupcake batter): use melted coconut oil 1:1 for a hint of coconut and same moisture, or neutral vegetable oil 1:1 if you want softer crumb and no coconut flavor.
Sour cream or plain yogurt: plain Greek yogurt is a perfect sub, same amount, gives tang and structure. If you only have milk, use 3/4 cup milk plus 1 tablespoon lemon juice to mimic buttermilk-ish tang.
Powdered sugar (for frosting): if you dont have it, blitz 3/4 cup granulated sugar with 1 tablespoon cornstarch in a blender or food processor to make about 1 cup powdered sugar. Start with less, then add until frosting reaches right sweetness and texture.

Pro Tips

1. Drain that pineapple like your life depends on it. Press it well with a spoon or paper towel so the cupcakes don’t get soggy, but don’t squeeze so hard you mash all the bits into pulp. If you still get a watery batter, let it sit in the fridge for 15 minutes and spoon off any liquid that rises.

2. Room temp eggs and butter really matter. If the butter is too cold the batter will be lumpy and overworked; too warm and it’ll be greasy. If your eggs are straight from the fridge, put them in warm water for 5 minutes to warm up quick.

3. Don’t overmix once the flour goes in. Fold gently until just combined. Overmixing makes the crumb tough. Use a spatula and stop when you can’t see flour streaks anymore, even if there are small lumps.

4. Toast the coconut at the last minute and keep an eye on it. Coconut goes from golden to burnt in like 30 seconds, so stir every minute and pull it out a touch underdone because it keeps toasting on the hot sheet. If you like stronger pineapple flavor, stir a tablespoon of reserved drained pineapple into the frosting, then taste and add sugar or juice to balance.

Pineapple Cupcakes Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made Easy Pineapple Cupcakes that are so moist, buttery, and packed with tropical punch you'll actually start showing up to potlucks with pineapple on your mind.

Servings

servings

Calories

390

kcal

Equipment: 1. 12-cup muffin tin (plus liners or nonstick spray if you prefer)
2. Fine mesh strainer for draining the pineapple
3. Mixing bowls, at least one large and one medium
4. Measuring cups and spoons
5. Electric mixer or a sturdy whisk (hand whisk works fine)
6. Rubber spatula and a wooden spoon for folding and scraping
7. Cooling rack to let cupcakes cool completely
8. Offset spatula or butter knife, or a piping bag with tip for frosting
9. Small baking sheet for toasting the shredded coconut (optional)

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1/4 cup reserved pineapple juice
1 cup crushed pineapple, well drained (reserve a tablespoon or two for frosting if you like it extra pineappley)
For the frosting: 8 tablespoons unsalted butter, softened
2 to 3 cups powdered sugar, sifted
2 to 3 tablespoons crushed pineapple, drained
1/2 teaspoon vanilla extract
Pinch of salt
Optional garnish: 1/2 cup toasted shredded coconut and maraschino cherries

Directions

Preheat oven to 350°F and line a 12 cup muffin tin with liners, or lightly grease the cups. Set a mesh strainer and a bowl by the sink for the pineapple.
Drain the crushed pineapple really well in the strainer, pressing with a spoon or paper towel until mostly dry; reserve 1/4 cup pineapple juice for the batter and set aside 1 to 2 tablespoons of the drained pineapple for the frosting if you want it extra pineappley.
Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl; set aside.
In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and a little fluffy, scraping the bowl a couple times.
Add 2 room temperature eggs one at a time, beating until mixed, then stir in 1 teaspoon vanilla extract. If it looks curdled, don't panic, it will come together when you add the wet/dry parts.
Fold the dry ingredients into the butter mixture in two additions, alternating with 1/2 cup sour cream or plain yogurt and the reserved 1/4 cup pineapple juice, beginning and ending with the dry mix. Gently fold in the drained crushed pineapple so it’s evenly distributed but don't overmix.
Scoop batter into the prepared tin, filling each cup about 2/3 full. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
For the frosting beat 8 tablespoons softened unsalted butter until creamy, then add 2 to 3 cups sifted powdered sugar a cup at a time until you get your desired sweetness and stiffness. Add 1/2 teaspoon vanilla, a pinch of salt, and 2 to 3 tablespoons of the drained crushed pineapple; adjust powdered sugar or a teaspoon of the reserved pineapple juice to reach a spreadable consistency. Taste and tweak, some like it sweeter, some like it tangier.
Once cupcakes are fully cool, frost them with a knife or piping bag. If you like toasted coconut, spread 1/2 cup shredded coconut on a sheet pan and toast in the 350°F oven 3 to 6 minutes, stirring once, until golden but not burnt. Sprinkle the toasted coconut on top.
Optional finish: top each cupcake with a maraschino cherry and press a few extra pineapple bits into the frosting. Store in an airtight container in the fridge for up to 3 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.