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.

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Pineapple Cupcakes

Skinny Pineapple Cupcakes

Top 2 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

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