pineapple cupcakes

These pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are paired perfectly with coconut buttercream for a tropical treat.

Pineapple Cupcakes

(216 g) all-purpose flour

baking powder

salt

(113 g) unsalted butter, softened

(53 g) light brown sugar, packed

(100 g) granulated sugar

vanilla extract

eggs

(234 g) crushed pineapple, undrained

recipe coconut buttercream frosting

Preheat the oven to 350ºF. Line a 12...

Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.

In a medium mixing bowl, combine the flour,...

In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.

In a separate mixing bowl, beat the butter...

In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes. 

With the mixer set to low, beat in...

With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition. 

Beat in the crushed pineapple and its juice....

Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined. 

Divide the batter evenly among the prepared muffin...

Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean. 

Cool the cupcakes in the pan for 5...

Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting.

https://mediavine-res.cloudinary.com/video/upload/sp4dofusqndsyddairkl.mp4

Indulge in one (or more!) of these Skinny Pineapple Cupcakes for dessert! Made with only 3 ingredients, this lightened up dessert won&#x27;t leave you feeling weighed down. Only 100 calories each!

Skinny Pineapple Cupcakes

Yellow Cake mix (dry ingredients only)

crushed pineapples (don't drain) (20 ounce

container Light Cool Whip (thawed) (8 ounce

Preheat oven to 350 degree. Line cupcake tin with paper liners. Set aside.

In a large bowl, mix dry cake mix with the can of crushed pineapple. Using a 1/4 cup measuring scoop, spoon mixture into cupcake liners. Fill about 2/3 full.

Bake for 20-22 minutes. Remove and cool completely.

Once cooled, scoop Cool Whip onto each cupcake using a cookie scoop. Add sprinkles if desired. Cover and refrigerate for 2 hours until chilled. Serve and enjoy.

Pineapple upside-down cupcakes are delicious mini pineapple upside-down cakes! Caramelized pineapple tops sweet spiced cupcakes.

Pineapple Upside-Down Cupcakes

sugar

brown sugar

unsalted butter

dark rum (optional)

pineapple

all-purpose flour

cardamom

cinnamon

unsalted butter (room temperature)

pineapple juice (reserved

milk

chantilly cream (or

maraschino cherries

Melt all caramel ingredients on medium-low heat in a small saucepan, stirring periodically until fully melted and combined - about five minutes.

Distribute evenly between greased cupcake liners, about 2 tablespoons per liner.

Caramel Instructions

Preheat oven to 350 F.

Drain can of pineapple tidbits, reserving liquid.

Remove extra moisture from the pineapple chunks by gently pressing them between paper towels.

Place about 1 tablespoon of pineapple on top of the caramel in each liner. There will be pineapple left over. You can use it decorate the cupcakes or just eat it!

In a medium-sized mixing bowl, whisk together flour, baking powder, salt, cardamom, and cinnamon. Set aside.

In another medium-sized mixing bowl or the bowl of a stand mixed, cream butter and sugar until light and fluffy.

Mix in eggs, one at a time.

Mix in vanilla extract.

Mix in dry ingredients until just combined.

Mix in pineapple juice and milk.

Divide batter evenly over the pineapple in each liner, filling the liners almost all the way to the tops.

Bake for 20 minutes or until a toothpick comes out of the center of a cupcake dry. The cupcakes may have some bubbles on the top from the caramel boiling up. The tops will become the bottoms when inverted so this doesn&#x27;t matter.

Let the cupcakes cool in the cupcake tins, about 15 minutes.

Once cool, remove the cupcakes from the tins, remove the liners, and carefully invert the cupcakes.

Top each cupcake with chantilly cream and a maraschino cherry.

Cupcake Instructions

Oh, I love this.  I bet this could be great with mango.

Top 3 pineapple cupcakes recipes from across the web

The most viewed pineapple cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pineapple Cupcakes

Skinny Pineapple Cupcakes

Pineapple Upside-Down Cupcakes

Top 3 pineapple cupcakes recipes from across the web

The most viewed pineapple cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Cupcakes

Skinny Pineapple Cupcakes

Pineapple Upside-Down Cupcakes

The most viewed pineapple cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine