Tropical Pineapple Cupcakes with Cherry Buttercream Bliss

Pineapple Cupcakes with Cherry Buttercream are a tropical dream come true, bursting with juicy pineapple flavor and topped with a heavenly cherry buttercream that’s as bright as a summer day. Imagine biting into a moist cupcake that dances between sweet and tangy, each bite whispering secrets of sun-kissed beaches and lazy afternoons.

These cupcakes are not just desserts; they are little pieces of joy that can brighten any occasion. Whether it’s a birthday party, a summer barbecue, or even just a Tuesday that needs a pick-me-up, these Pineapple Cupcakes with Cherry Buttercream will steal the show and leave your guests clamoring for more. For more inspiration, check out this delicious dessert recipes.

I still remember the first time I baked these cupcakes for my best friend’s surprise birthday party—everyone’s faces lit up like kids on Christmas morning when they took their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Use unbleached flour for a lighter texture that allows the pineapple flavor to shine through.
• Baking Powder: This is essential for helping your cupcakes rise and achieve that perfect fluffiness.
• Pineapple Juice: Opt for 100% pure juice to infuse maximum tropical flavor into your batter.
• Canned Pineapple Chunks: Make sure they’re packed in juice, not syrup, for better sweetness control.
• Granulated Sugar: This sweetens the batter; feel free to adjust based on your taste preference.
• Unsalted Butter: Softened butter creates a rich base; be sure it’s at room temperature for easy mixing.
• Eggs: They bind everything together and add moisture; use large eggs for best results.
• Cherry Extract: This adds an extra punch of cherry flavor to the buttercream frosting.
• Powdered Sugar: Necessary for creating that dreamy, fluffy buttercream texture without any grit.
• Heavy Cream or Milk: This brings the frosting together; use heavy cream for extra richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep cleanup easy.

Mix dry ingredients: In a bowl, whisk together flour and baking powder. This step ensures even distribution throughout your batter.

Cream butter and sugar: In another bowl, beat softened unsalted butter with granulated sugar until light and fluffy. It should look like clouds on a sunny day!

Add eggs and juice: Beat in the eggs one at a time, then pour in pineapple juice. Mix until smooth—this is where the magic begins!

Combine wet and dry: Gradually add your dry mixture into the wet mixture. Fold gently until just combined; be careful not to overmix!

Stir in pineapple chunks: Gently fold in canned pineapple chunks using a spatula. You want those juicy bits evenly distributed without crushing them.

Fill liners: Spoon the batter into prepared cupcake liners until they’re about two-thirds full. Bake them in the preheated oven for 18-20 minutes or until golden brown.

Cool completely: Once baked, let your cupcakes cool in the pan for 5 minutes before transferring them to wire racks. They need to cool completely before frosting.

Prepare cherry buttercream: In a bowl, combine softened unsalted butter with powdered sugar. Beat well before adding cherry extract and heavy cream until fluffy!

Frost those beauties: Once cooled, frost each cupcake generously with your cherry buttercream using either a knife or piping bag. Top with extra cherries if desired!

Serve and enjoy: Present these stunning Pineapple Cupcakes with Cherry Buttercream on a colorful platter at your next gathering; their mere presence will light up any room!

Now you have everything you need to create these delightful treats! Happy baking!

Perfecting the Cooking Process

Start by mixing dry ingredients separately before adding wet ones for a smooth batter. This ensures even distribution of flavors and helps avoid lumps.

Add Your Touch

Feel free to swap pineapple for other fruits like mango or banana. You can also experiment with different frostings like coconut or cream cheese.

Storing & Reheating

Store these pineapple cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but allow them to come back to room temperature before serving.

I still remember the first time I made these pineapple cupcakes for a family gathering; everyone kept asking for seconds and thirds! Their smiles were worth every moment spent in the kitchen.

FAQ

Can I use canned pineapple in these cupcakes?

Yes, canned pineapple works well, but drain it thoroughly before adding.

How do I achieve a thicker cherry buttercream?

To thicken your buttercream, add more powdered sugar gradually until you reach your desired consistency.

Can I freeze these pineapple cupcakes?

Absolutely! Freeze them without frosting, then frost after thawing for best results.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pineapple Cupcakes with Cherry Buttercream

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• Author: mydishtoday
• Total Time: 35 minutes
• Yield: Approximately 12 cupcakes 1x

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Description

Pineapple Cupcakes with Cherry Buttercream are a delightful tropical treat that perfectly balance sweet and tangy flavors. Each moist cupcake is infused with juicy pineapple and topped with a rich cherry buttercream, creating a vibrant dessert that’s perfect for any occasion. These cupcakes are not only visually stunning but also incredibly easy to make, ensuring they’ll be a hit at gatherings, birthday parties, or just because!

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Ingredients

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• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup pineapple juice (100% pure)
• 1 cup canned pineapple chunks, drained
• 1 tsp cherry extract
• 2 cups powdered sugar
• ¼ cup heavy cream or milk

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour and baking powder.
3. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, then mix in pineapple juice until smooth.
5. Gradually fold the dry mixture into the wet mixture; be careful not to overmix.
6. Gently fold in drained pineapple chunks.
7. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown.
8. Cool cupcakes completely before frosting with cherry buttercream made by mixing softened butter, powdered sugar, cherry extract, and heavy cream until fluffy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 290
• Sugar: 23g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg