Description
Pineapple Cupcakes with Cherry Buttercream Frosting combine the tropical flavors of pineapple and cherries in a sweet, moist cupcake topped with creamy cherry frosting and garnished with maraschino cherries. Perfect for any celebration or as a special treat.
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
Instructions
- 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 until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla extract and crushed pineapple (with juices).
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 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 and top with the remaining batter.
- Bake the Cupcakes: Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the Cherry Buttercream Frosting: Beat the softened butter in a medium bowl until smooth. Gradually add powdered sugar, one cup at a time, mixing thoroughly. Add vanilla extract and maraschino cherry juice, adjusting the juice to reach desired frosting consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the cherry buttercream using a spatula or piping bag.
- Garnish and Serve: Top each cupcake with a maraschino cherry and serve immediately or store in an airtight container.
Notes
For a vegan version, substitute the butter and eggs with plant-based alternatives and use dairy-free frosting.
For extra flavor, add a pinch of cinnamon or nutmeg to the cupcake batter.
If you prefer a different fruit flavor, swap cherry juice for raspberry or strawberry juice in the frosting.
Garnish with toasted coconut flakes for extra texture and tropical flair.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 25g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
