Why You’ll Love This Recipe

These Pineapple Cupcakes are the perfect balance of sweetness and flavor. The soft, moist pineapple cupcake is made with crushed pineapple, creating a tender crumb, while the creamy, fruity cherry buttercream frosting is both rich and smooth. Plus, they’re topped with a maraschino cherry for that extra touch of sweetness and a pop of color. Whether you’re serving them at a party, family gathering, or as a personal treat, these cupcakes are sure to impress!

Ingredients

For the Pineapple Cupcakes:

1/2 cup butter, softened to room temperature (1 stick)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
8 oz crushed pineapple (do not drain)
1 1/2 cups flour
1 1/4 tsp baking powder
1/2 tsp sea salt
12 maraschino cherries (optional)

For the Cherry Buttercream Frosting:

1 cup unsalted butter, softened (2 sticks)
4–4 1/2 cups powdered sugar
1 tsp vanilla extract
3–4 tbsp maraschino cherry juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, cream the butter, granulated sugar, and brown sugar together for about 2 minutes with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating until fully incorporated. Stir in the vanilla extract and crushed pineapple (with juices) until well combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and sea salt. Slowly add the dry ingredients to the wet mixture, beating until just combined. Be careful not to overmix.
Fill the Cupcake Liners:
Spoon the batter into the cupcake liners, filling each about 1/3 full. If using maraschino cherries, place one cherry in the center of each cupcake, then top with the remaining batter until each liner is about 2/3 full.
Bake the Cupcakes:
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Cherry Buttercream Frosting:
In a medium mixing bowl, beat the softened butter with an electric mixer for 2–3 minutes until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing until fully incorporated.
Add the vanilla extract and then slowly add the maraschino cherry juice, starting with 3 tablespoons and adding more if necessary to reach your desired frosting consistency.
Frost the Cupcakes:
Once the cupcakes have cooled completely, spread the frosting on top of each cupcake using a spatula or pipe it with a piping bag for a more decorative look.
Garnish and Serve:
For an extra touch, top each cupcake with a maraschino cherry. Serve immediately or store in an airtight container.

Servings and timing

Servings: 12 cupcakes
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 45 minutes

Variations

Vegan Version: Substitute the butter and eggs with plant-based alternatives and use a dairy-free frosting base.
Spiced Version: Add a pinch of cinnamon or nutmeg to the cupcake batter for a warm, spiced flavor.
Different Fruit Frosting: Swap out the cherry juice for a different fruit juice, like strawberry or raspberry, for a different flavor profile.
Extra Toppings: Garnish with toasted coconut flakes or crushed pineapple for added texture and tropical flair.

Storage/reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: These cupcakes freeze well. Wrap them tightly in plastic wrap and foil, then store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes a day ahead and store them in an airtight container. Frost them the day you’re ready to serve them for the best results.

Can I skip the maraschino cherries in the cupcakes?

Yes, the cupcakes will still be delicious without the cherries inside. You can choose to omit them or replace them with another fruit, like diced strawberries or blueberries.

How do I make the frosting more fluffy?

If you want fluffier frosting, add a bit of heavy cream or milk, 1 tablespoon at a time, until you reach the desired consistency.

Can I make these cupcakes gluten-free?

Yes, use a gluten-free all-purpose flour blend to make the cupcakes gluten-free.

How can I make the frosting thicker?

If the frosting is too thin, gradually add more powdered sugar until it reaches your desired thickness.

Conclusion

Pineapple Cupcakes with Cherry Frosting are the ultimate dessert for those who love tropical flavors with a sweet, tangy twist. They are easy to make, and their light, moist texture, paired with the rich cherry buttercream, creates a treat that’s perfect for any occasion. Whether for a birthday, picnic, or casual gathering, these cupcakes are sure to delight everyone who tries them!