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
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
- 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
