If you’re searching for a bright and cheerful treat that will instantly transport you to a tropical paradise, these Pineapple Cupcakes with Cherry Frosting Recipe are exactly what you need. Bursting with the sweet juiciness of crushed pineapple and crowned with a luscious cherry-infused frosting, each bite offers a delightful balance of tangy, creamy, and fruity flavors. Perfect for summer parties or anytime you want a little sunshine in your dessert, these cupcakes combine nostalgic flavors with a vibrant twist that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients ensures these cupcakes come together with the perfect texture and flavor. Each component plays a critical role in creating that moist crumb and irresistibly smooth frosting that make this Pineapple Cupcakes with Cherry Frosting Recipe a guaranteed crowd-pleaser.
- Butter (1/2 cup): Softened to room temperature, it provides richness and helps create a tender crumb.
- Granulated sugar (1/2 cup): Adds sweetness and contributes to the classic cupcake texture.
- Brown sugar (1/4 cup): Imparts a subtle molasses flavor and keeps the cupcakes moist.
- Eggs (2): At room temperature, they bind ingredients and add structure with a bit of richness.
- Vanilla extract (1 tsp for batter, 1 tsp for frosting): Enhances the natural flavors and connects the cupcake and frosting seamlessly.
- Crushed pineapple (8 oz, do not drain): The star ingredient that infuses juicy tropical sweetness and moistness into the cupcakes.
- Flour (1 1/2 cups): The foundation for the cupcake’s structure and tenderness.
- Baking powder (1 1/4 tsp): Helps the cupcakes rise beautifully and stay light.
- Sea salt (1/2 tsp): Balances sweetness and enhances all the flavors.
- Maraschino cherries (12, optional): Add a playful burst of color and tangy sweetness, perfect for garnishing or stuffing the cupcakes.
- Unsalted butter (1 cup for frosting): Softened for a creamy, smooth texture in the cherry frosting.
- Powdered sugar (4–4 1/2 cups): The perfect base for a fluffy, sweet buttercream frosting.
- Maraschino cherry juice (3–4 tbsp): Gives the frosting its signature cherry color and flavor.
How to Make Pineapple Cupcakes with Cherry Frosting Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Cream the softened butter with both sugars until the mixture is light and airy, which traps air for fluffier cupcakes. Beat the eggs in one at a time to maintain that fluffy texture, then stir in vanilla extract and undrained crushed pineapple, ensuring the pineapple’s juices blend in and keep the batter moist and flavorful.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and sea salt. This step evenly distributes the leavening agent and salt, which helps your cupcakes rise evenly and taste balanced without any salty surprises.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet pineapple mixture, mixing just until combined. Overmixing risks tough cupcakes, so it’s crucial to stop as soon as everything comes together. This creates a tender crumb that melts in your mouth.
Step 4: Add Cherry Surprise and Bake
Spoon the batter into the cupcake liners until each is about one-third full. If using maraschino cherries, nestle one right in the center of each cupcake and then cover with more batter so the cherry stays perfectly hidden inside after baking. Pop the cupcakes into the oven for approximately 18 to 20 minutes, or until a toothpick comes out clean. Let them cool in the pan briefly before transferring to a wire rack—this prevents condensation and soggy bottoms.
Step 5: Whip the Cherry Frosting
Beat the softened unsalted butter until silky smooth. Then slowly add powdered sugar, one cup at a time, to create that classic buttercream texture. Blend in the vanilla extract and maraschino cherry juice, adjusting the amount of juice to reach your preferred consistency and that beautiful pink hue full of cherry flavor.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost them with the cherry buttercream using a spatula or piping bag. The frosting adds a creamy, fruity finish that complements the pineapple base perfectly.
Step 7: Garnish and Enjoy
Top each cupcake with a maraschino cherry for a timeless look. Enjoy immediately or store in an airtight container to maintain freshness.
How to Serve Pineapple Cupcakes with Cherry Frosting Recipe
Garnishes
A single maraschino cherry perched atop each cupcake is a classic choice, adding a pop of cheerful color and extra sweetness. For a more gourmet flair, consider sprinkling some toasted coconut flakes or finely chopped nuts to introduce texture and a hint of tropical aroma.
Side Dishes
Pair these cupcakes with a fresh fruit salad or a simple vanilla bean ice cream to keep the tropical vibe alive. A chilled glass of sparkling lemonade or fruity iced tea complements the cupcakes’ sweetness beautifully, making your dessert experience refreshingly balanced.
Creative Ways to Present
For parties or special occasions, arrange the cupcakes on a tiered cake stand decorated with fresh pineapple slices and cherry stems for an eye-catching centerpiece. Another fun idea is to serve them in themed cupcake wrappers or decorate the frosting with festive sprinkles or edible glitter to make each cupcake uniquely vibrant and inviting.
Make Ahead and Storage
Storing Leftovers
Keep leftover pineapple cupcakes in an airtight container at room temperature if you plan to enjoy them within two days. If your kitchen is warm, refrigeration is a better option, but bring the cupcakes to room temperature before serving so the frosting is soft and creamy again.
Freezing
These cupcakes freeze beautifully. Store unfrosted cupcakes in a single layer wrapped tightly in plastic wrap, then place them in a freezer-safe container or bag for up to three months. Frost them fresh after thawing to preserve the best texture and taste.
Reheating
To revive frozen, unfrosted cupcakes, thaw overnight in the fridge and warm gently in the microwave for 10 to 15 seconds until just warm. Avoid heating frosted cupcakes to preserve the frosting’s texture. Instead, frost after warming or enjoy them cold.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just make sure to finely crush or blend fresh pineapple and include the juice for moisture. Keep in mind fresh pineapple may add a slightly different texture and natural sweetness.
Is there a dairy-free version of this Pineapple Cupcakes with Cherry Frosting Recipe?
Yes! Substitute the butter with vegan margarine or coconut oil and use a dairy-free milk alternative if desired. The flavor and texture remain deliciously moist and satisfying.
How do I prevent the cherry juice from making the frosting too runny?
Add the cherry juice gradually and keep mixing. If the frosting gets too soft, simply add more powdered sugar until you reach the right consistency for spreading or piping.
Can I make these cupcakes without eggs?
Eggs provide structure and moisture, but you can replace each egg with a flax egg or use commercial egg replacers. Keep in mind that texture might be a bit different, but the flavor remains delightful.
What’s the best way to store frosted cupcakes for a party?
Keep frosted cupcakes in a single layer in an airtight container at cool room temperature, away from direct sunlight. Refrigeration is fine if your environment is warm, but serve the cupcakes at room temperature for the best flavor and texture.
Final Thoughts
There’s something truly special about this Pineapple Cupcakes with Cherry Frosting Recipe. From the moist, tropical-infused cake to the creamy, bright cherry frosting, it captures a joyful flavor combination that’s perfect for any celebration or simply brightening up your day. I can’t recommend these cupcakes enough—give them a try and watch how quickly they become a beloved favorite in your kitchen and among your friends!
Print
Pineapple Cupcakes with Cherry Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pineapple Cupcakes with Cherry Frosting are a delightful treat featuring moist cupcakes infused with juicy crushed pineapple and topped with a creamy cherry buttercream frosting. Each cupcake is crowned with a maraschino cherry, making them perfect for parties or any festive 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 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 and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and even baking.
- Cream butter and sugars, then add eggs and pineapple: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and crushed pineapple along with its juices to add moisture and flavor.
- Combine dry ingredients and mix: In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and ensure tender cupcakes.
- Fill cupcake liners and add cherries: Spoon the batter into the cupcake liners, filling them about one-third full. If you like, place one maraschino cherry in the center of each cupcake, then top with the remaining batter to encase the cherry.
- Bake the cupcakes: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the cherry 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 until you reach a fluffy consistency. Add vanilla extract and maraschino cherry juice, adjusting the juice quantity to achieve your desired frosting consistency and flavor.
- Frost and decorate cupcakes: Once the cupcakes are completely cooled, frost them generously with the cherry buttercream using a spatula or a piping bag for a decorative finish.
- Top and serve: Garnish each cupcake with a maraschino cherry on top. Serve immediately or store the cupcakes in an airtight container to maintain freshness.
Notes
- Ensure eggs and butter are at room temperature to achieve the best batter consistency.
- Do not drain the crushed pineapple to keep cupcakes moist and flavorful.
- Adjust the amount of maraschino cherry juice in the frosting for desired sweetness and consistency.
- Use cupcake liners to prevent sticking and to make serving easier.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
