Pineapple Cupcake Recipe | Step-by-Step Guide to Moist and Fruity Cupcakes

Pineapple cupcakes are light, moist, and bursting with tropical sweetness. Made with crushed pineapple and simple ingredients, these cupcakes are perfect for summer parties, birthdays, or a refreshing treat any time of year. They’re easy to make from scratch and can be enjoyed with or without frosting. If you’ve never tried baking cupcakes with pineapple, this step-by-step guide will help you make a bakery-style batch right in your kitchen.

Why Pineapple Works So Well in Cupcakes

Pineapple adds natural moisture, acidity, and a sweet tang that elevates the flavor of traditional cupcakes. Its juice softens the crumb, and the fruit itself blends seamlessly into the batter. Unlike other fruits, pineapple holds its texture when baked and keeps the cupcakes light and tender without being overly dense.

Ingredients for Pineapple Cupcakes

This recipe makes 10 to 12 standard-sized cupcakes.

Dry ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet ingredients:

• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ¾ cup crushed pineapple with juice (do not drain)
• 2 tablespoons milk (if needed to adjust consistency)

Optional Toppings or Add-ins

• Whipped cream or cream cheese frosting
• Chopped cherries or toasted coconut for garnish
• ¼ cup chopped nuts (like walnuts or pecans) folded into the batter

Step-by-Step Pineapple Cupcake Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 175°C (350°F). Line a 12-cup muffin tray with paper cupcake liners or lightly grease with oil or butter.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting ensures even distribution and helps the cupcakes rise uniformly.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric beater or hand whisk to cream the softened butter and sugar until the mixture turns light and fluffy. This step should take about 3 to 4 minutes.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until everything is fully incorporated and smooth.

Step 5: Add Crushed Pineapple

Pour the crushed pineapple (with its juice) directly into the wet mixture. Stir well using a spatula. The batter may look slightly loose, but that’s normal. If it’s too thick, add a tablespoon or two of milk.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet pineapple batter. Fold gently with a spatula until just combined. Do not overmix, as this may make the cupcakes dense. If using optional add-ins like chopped nuts or coconut, fold them in at this stage.

Step 7: Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.

Step 8: Bake

Place the tray in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center of a cupcake. It should come out clean or with just a few moist crumbs.

Step 9: Cool and Frost (Optional)

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, top with whipped cream, cream cheese frosting, or a dusting of powdered sugar.

Simple Cream Cheese Frosting for Pineapple Cupcakes

If you want to make a quick frosting that pairs well with pineapple, here’s an easy recipe.

• ½ cup cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1½ cups powdered sugar (sifted)
• ½ teaspoon vanilla extract

Beat cream cheese and butter until smooth. Add sugar and vanilla, then beat until fluffy. Pipe or spread over cooled cupcakes.

Tips for Perfect Pineapple Cupcakes

• Use canned crushed pineapple for consistency, but fresh pineapple finely chopped also works well.
• Do not drain the juice, as it adds both moisture and flavor.
• For a healthier twist, replace half the flour with whole wheat flour.
• Cupcakes can be made a day in advance and stored at room temperature in an airtight container.

Storage and Shelf Life

Pineapple cupcakes stay fresh for up to 2 days at room temperature. If frosted with cream cheese, refrigerate them in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.

They can also be frozen (without frosting) for up to one month. Wrap each cupcake in plastic wrap and store in a freezer-safe container.

Serving Ideas

• Serve as a tropical dessert with a side of vanilla ice cream
• Add a cherry on top for a pineapple-upside-down cupcake vibe
• Enjoy plain with tea or coffee for a light afternoon snack

Final Thoughts

Pineapple cupcakes are a refreshing change from the usual vanilla or chocolate. Their soft texture, fruity burst, and simple prep make them a crowd-pleaser for all ages. Whether you’re baking for a summer party or just want to try something new, this pineapple cupcake recipe is a must-add to your baking list.