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–+ servings
closeup of pineapple cupcakes with whipped cream frosting, a pineapple chunk, and a cherry on top of each.

Pineapple Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 22 minutes
Cool Time: 1 hour
Total Time: 1 hour 52 minutes
Servings: 28 cupcakes
Calories: 351kcal
Author: Becky Hardin
These semi-homemade pineapple cupcakes upgrade yellow cake mix with canned pineapple to create a melt-in-your-mouth crumb. Topped with a stable pineapple cream cheese frosting and a classic cherry, they are the ultimate stress-free treat for summer potlucks.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Cupcake Tin
  • Hand Mixer or Stand Mixer
  • Piping Tip Set (optional)

Ingredients

For the Pineapple Cupcakes:

  • 1 cup pineapple juice *
  • 1 cup unsalted butter melted (2 sticks)
  • 6 large eggs room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon pineapple extract optional, but recommended for extra flavor**
  • ½ cup crushed pineapple ***
  • 26.5 ounces yellow cake mix (2 (13.25-ounce) boxes)

For the Pineapple Cream Cheese Frosting:

  • 5 cups powdered sugar
  • 1 cup unsalted butter room temperature (2 sticks)
  • 8 ounces cream cheese room temperature (1 brick)
  • 2-3 tablespoons pineapple juice
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon kosher salt

For the Topping (Optional):

  • Maraschino Cherries
  • Fresh pineapple pieces

Instructions

For the Cupcakes:

  • Preheat the oven to 350°F. Line a 12-count cupcake tin with paper liners and lightly spray with nonstick spray. Set aside.
  • Mix the pineapple juice, butter, eggs, vanilla, pineapple extract (if using), and crushed pineapple pieces in a large bowl.
    1 cup pineapple juice, 1 cup unsalted butter, 6 large eggs, 1½ teaspoons pure vanilla extract, ½ cup crushed pineapple, 1 teaspoon pineapple extract
    a bowl of flour and yellow substance.
  • Add in the cake mix and mix until just combined.
    26.5 ounces yellow cake mix
    a bowl of flour and cornmeal on a marble countertop.
  • Fill each cavity in the prepared muffin tin ¾ of the way full with batter.
    a group of muffin tins with dough in them.
  • Place in the preheated oven on the middle rack. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Once baked, remove from the oven and place on a wire cooling rack to cool.
    a tray of cupcakes on a wire rack next to butter.
  • Once cool enough to touch, remove cupcakes from the tin and repeat the baking process with the remaining batter.
  • Once all cupcakes are baked, cool them completely before frosting, about 1-2 hours.

For the Frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, butter, cream cheese, pineapple juice, vanilla, and salt. Beat on a medium-high speed for 3-4 minutes, until smooth.
    5 cups powdered sugar, 1 cup unsalted butter, 8 ounces cream cheese, 2-3 tablespoons pineapple juice, 1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt
    a bowl of cream cheese.
  • Spoon frosting into a piping bag fitted with an open star tip of your choice.
  • Pipe frosting on top of the cooled cupcakes.
    a person is putting frosting on cupcakes on a rack.
  • Top with maraschino cherries and pineapple pieces.
    Fresh pineapple pieces, Maraschino Cherries

Notes

*Always use canned pineapple juice and crushed pineapple for this recipe. Fresh pineapple contains an active enzyme called bromelain that breaks down proteins in eggs and flour, which will make your cupcakes gummy. 
**For a more tropical vibe, replace the pineapple extract with coconut extract, and fold some shredded coconut into the batter or frosting.
***If you can only find canned pineapple chunks, briefly pulse them in a blender or food processor until they are finely crushed. Large chunks will create an unpleasant texture in these cupcakes.
Cupcake Tips:
  • Strain the crushed pineapple through a fine-mesh sieve, pressing to remove excess moisture. Then, pat dry with paper towels before adding to the batter to prevent soggy cupcakes. 
  • Optionally, toss the drained crushed pineapple with 1 tbsp of the dry cake mix before adding it to the wet ingredients. This coating helps the fruit pieces suspend evenly in the batter.
  • Be careful not to overmix the batter once the flour mixture is added in. Overmixing can cause the gluten to overdevelop, resulting in crumbly cupcakes.
  • The batter may look curdled from the acid in the pineapple juice; this is normal and will not affect the final outcome.
Frosting Tips:
  • When it comes to the frosting, using room-temperature butter is best. Set it out an hour before you make the frosting.
  • When mixing the frosting, stop and scrape down the sides of the bowl with a rubber spatula. This will ensure a smooth and creamy lump-free frosting.
  • Add the pineapple juice 1 tbsp at a time. You may find you only need a little to get the flavor without losing the structural integrity needed for piping.
  • If topping with Maraschino cherries, pat them dry with paper towels so they don't bleed red dye into the frosting. 
  • Wait to add the cherries and/or pineapple pieces until just before serving so they don't make the frosting watery.
  • Nutritional information does not include the optional toppings.
Make-Ahead: You can bake the cupcakes up to 2 days ahead and store in an airtight container at room temperature until ready to frost and serve.
Storage: Store pineapple cupcakes in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Serving: 1cupcake | Calories: 351kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 280mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg