Description
Delight in these tropical Pineapple Cupcakes with Cherry Frosting, combining moist pineapple-infused cake topped with a sweet and tangy cherry buttercream. Perfectly balanced with hints of vanilla and a cherry garnish, these cupcakes make a fantastic treat for any occasion.
Ingredients
Scale
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)
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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Scratch in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and the crushed pineapple along with its juices, ensuring everything is well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add these dry ingredients to the wet mixture, mixing just until everything is incorporated to avoid overmixing which can lead to dense cupcakes.
- Fill the Cupcake Liners: Spoon the cupcake batter into the lined muffin tin, filling each about one-third full. If you wish to add cherries, place one maraschino cherry in the center of each cupcake then cover with the remaining batter to encapsulate the cherry.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let them cool in the pan for a few minutes before transferring to a wire rack to cool completely to prevent sogginess.
- Make the Cherry Buttercream Frosting: In a medium bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition to prevent lumps. Stir in vanilla extract and then add maraschino cherry juice 3 tablespoons at a time, adjusting until the frosting reaches a smooth and spreadable consistency with a delicate cherry flavor.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost them with the cherry buttercream using a spatula or a piping bag for a decorative effect.
- Garnish and Serve: Top each frosted cupcake with a maraschino cherry. Serve immediately for best texture and flavor, or store the cupcakes in an airtight container to maintain freshness.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Do not drain the crushed pineapple to keep the cupcakes moist and flavorful.
- You can adjust the cherry juice in the frosting to control the consistency and flavor intensity.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Let refrigerated cupcakes come to room temperature before serving for optimal texture.
