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
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 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.
