Pineapple Cupcakes with Cherry Frosting Recipe
If you’re craving a delightful treat that bursts with tropical sweetness and a pop of cherry goodness, you absolutely have to try this Pineapple Cupcakes with Cherry Frosting Recipe. These cupcakes are the perfect balance of moist pineapple-infused cake topped with a luxuriously smooth and vibrant cherry frosting that makes every bite feel like a celebration. Whether you’re baking for a special occasion or simply want to brighten your day, this recipe is sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
This Pineapple Cupcakes with Cherry Frosting Recipe uses ingredients that are simple yet essential to creating a cupcake that’s both rich in flavor and texture. Every item on this list plays an important role in delivering the moistness and sweet tanginess that make this dessert irresistible.
- Butter (1/2 cup plus 1 cup, softened): Adds creaminess, richness, and helps create the perfect crumb in both the cupcakes and the frosting.
- Granulated sugar (1/2 cup): Sweetens gently and helps with the cupcake’s tender texture.
- Brown sugar (1/4 cup): Offers a subtle molasses flavor that enhances the depth of the pineapple base.
- Eggs (2, room temperature): Provide structure and moisture for a tender cupcake.
- Vanilla extract (2 tsp total): Brightens the overall flavor in both cake and frosting.
- Crushed pineapple (8 oz, with juice): The star ingredient that brings juiciness and vibrant sweetness.
- Flour (1 1/2 cups): Forms the foundation for the cupcake’s texture.
- Baking powder (1 1/4 tsp): Ensures the cupcakes rise perfectly fluffy.
- Sea salt (1/2 tsp): Balances out sweetness and enhances all the flavors.
- Maraschino cherries (12, optional): Adds a pop of color and an extra cherry surprise inside the cupcakes and on top.
- Powdered sugar (4–4 1/2 cups): Creates the smooth, sweet base for the cherry frosting.
- Maraschino cherry juice (3–4 tbsp): Infuses the frosting with that unmistakable cherry flavor and lovely pink hue.
How to Make Pineapple Cupcakes with Cherry Frosting Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining 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. This aeration is key to making the cupcakes soft and tender. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for warmth and then fold in the crushed pineapple with its juices, which will add wonderful moisture and a burst of tropical flavor that makes these cupcakes unique.
Step 2: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, baking powder, and sea salt. This step is crucial for evenly distributing the leavening agent so your cupcakes rise beautifully. Gradually add the dry ingredients to the wet pineapple mixture, stirring just until everything is combined. Overmixing here can toughen your cupcakes, so a gentle hand ensures a delicate texture.
Step 3: Fill Liners and Add Cherries
Spoon the batter into each cupcake liner, filling them about one third full. If you love a cherry surprise, place a maraschino cherry in the center and then cover it with more batter. This little hidden treasure inside each cupcake adds a fun burst of sweetness every time you take a bite.
Step 4: Bake the Cupcakes
Pop the pan in the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let your cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Patience here means your frosting won’t melt upon contact.
Step 5: Make the Cherry Buttercream Frosting
While the cupcakes cool, get started on that dreamy cherry frosting. Beat the softened butter until smooth and creamy, then gradually add powdered sugar, one cup at a time, mixing thoroughly between each addition. Stir in vanilla extract and maraschino cherry juice, adjusting the juice quantity until the frosting reaches your desired smooth and spreadable consistency. The cherry juice lends a pretty pink color and a bright cherry flavor that perfectly complements the pineapple cupcakes.
Step 6: Frost and Garnish
Once the cupcakes have fully cooled, use a spatula or piping bag to generously frost each one with the cherry buttercream. For an extra special touch, place a maraschino cherry on the top of each cupcake. It’s not just beautiful; it’s the cherry on top in every sense!
How to Serve Pineapple Cupcakes with Cherry Frosting Recipe
Garnishes
These cupcakes look incredible with a simple maraschino cherry resting on top, but why stop there? You can sprinkle finely chopped toasted coconut or add a light dusting of edible glitter for a party-ready sparkly finish. Fresh mint leaves can also heighten the presentation with a pop of verdant green and aroma.
Side Dishes
Pineapple Cupcakes with Cherry Frosting Recipe pairs beautifully with tropical or fruity beverages like a chilled pineapple iced tea or a berry smoothie. For gatherings, a fresh fruit salad with citrus and kiwi can add brightness, making your dessert table feel fresh and inviting.
Creative Ways to Present
Serve these cupcakes inside pretty cupcake wrappers or on a tiered dessert stand to instantly elevate their appeal. If you want to be playful, add mini umbrellas or colorful straws for a fun, beachy vibe that echoes the tropical spirit of the pineapple. These little touches make them perfect for summer parties or any festive occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Cupcakes with Cherry Frosting Recipe keep well when stored in an airtight container in the refrigerator for up to 4 days. Keeping them chilled preserves the fresh fruit flavors and the creamy frosting without drying out the cupcakes.
Freezing
If you want to save some for later, freeze unfrosted cupcakes wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. Once thawed, freshly frost them before serving. You can also freeze frosted cupcakes, but the texture of the frosting may change slightly upon thawing.
Reheating
For best results, let refrigerated cupcakes come to room temperature before eating. If you prefer them slightly warm, gently microwave for 10–15 seconds. Avoid heating frosted cupcakes for too long, or the frosting could melt and become runny.
FAQs
Can I use fresh pineapple instead of crushed pineapple?
Definitely! Just be sure to finely chop fresh pineapple and include a bit of its juice to keep the batter moist. However, crushed pineapple with juice is easier to measure and already has the perfect texture for this recipe.
Is it necessary to include maraschino cherries in the cupcakes?
Maraschino cherries are optional but add a delightful burst of flavor and a pretty surprise in the center and on top of your cupcakes. If you’re not a fan, you can omit them or substitute with fresh cherries or another fruit of your choice.
Can I make these cupcakes dairy-free?
Yes, you can substitute the butter for a dairy-free margarine or coconut oil, and use an egg replacer if needed. The texture might vary slightly, but the pineapple and cherry flavors will still shine through wonderfully.
What is the best way to get a smooth frosting texture?
Make sure your butter is fully softened at room temperature before starting. Gradually add powdered sugar while beating at medium speed, and add the cherry juice slowly to avoid thinning the frosting too much. If it becomes too thin, add a bit more powdered sugar until you reach the perfect consistency.
How long does it take to make this Pineapple Cupcakes with Cherry Frosting Recipe from start to finish?
This recipe is wonderfully efficient and delightful to make, taking about 45 minutes total. That includes baking, cooling, frosting, and garnishing – all before you know it, you’ll be enjoying those tropical cherry treats!
Final Thoughts
There is something truly magical about the combination of sweet pineapple and luscious cherry frosting, and this Pineapple Cupcakes with Cherry Frosting Recipe captures that magic perfectly. It’s a recipe you’ll want to bake again and again, whether for a cozy family treat or a festive gathering. Give it a try, and I promise these cupcakes will brighten your kitchen and your taste buds with every bite.
Print
Pineapple Cupcakes with Cherry Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Delightfully moist pineapple cupcakes topped with a luscious cherry buttercream frosting, perfect for a tropical twist on classic treats. These cupcakes combine the sweetness of crushed pineapple with the tartness of maraschino cherry frosting, creating a vibrant and flavorful dessert ideal for any occasion.
Ingredients
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and for easy removal after baking.
- Cream Butter and Sugars: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which incorporates air for a tender cupcake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the crushed pineapple along with its juice for moistness.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and sea salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overdeveloping gluten, which can make cupcakes tough.
- Fill Cupcake Liners: Spoon the batter into the liners, filling them about one-third full. If using maraschino cherries, place one cherry in the center of each cupcake and carefully top with remaining batter to cover the cherry.
- Bake: Bake the cupcakes for 18–20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow cupcakes to cool in the pan for a few minutes to set, then transfer to a wire rack to cool completely, ensuring the frosting does not melt when applied.
- Prepare Frosting: Beat the softened butter in a medium bowl until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing thoroughly after each addition.
- Add Flavor to Frosting: Stir in the vanilla extract and maraschino cherry juice. Adjust the amount of cherry juice to achieve the desired consistency and flavor intensity for the frosting.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a spatula or a piping bag for a decorative touch.
- Garnish and Serve: Top each cupcake with a maraschino cherry for an eye-catching finish. Serve immediately or store in an airtight container to maintain freshness.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not drain the crushed pineapple to maintain moisture in the cupcakes.
- Frosting consistency can be adjusted with cherry juice: add more for a thinner, flavorful frosting or less for a thicker spread.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
