Description
These delightful cupcakes capture the essence of a beloved tropical treat. A light, moist pineapple-infused cake forms the base, topped with a swirl of creamy, tangy pineapple buttercream frosting. The vibrant yellow hue and refreshing flavor profile evoke a sunny, sweet experience, perfect for a taste of paradise.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup crushed pineapple, drained well
- For the Pineapple Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tablespoons pineapple juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Yellow food coloring (optional, for vibrant color)
Instructions
- For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in the well-drained crushed pineapple.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- For the Pineapple Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
- Add 2 tablespoons of pineapple juice, vanilla extract, and a pinch of salt. Beat on medium-high speed until light and fluffy, adding more pineapple juice a teaspoon at a time if needed to reach desired consistency.
- If desired, add a drop or two of yellow food coloring and mix until evenly distributed.
- Once the cupcakes are completely cool, pipe or spread the pineapple buttercream generously on top.
Notes
Ensure your crushed pineapple is very well drained to prevent a soggy cupcake.
Do not overmix the cupcake batter; overmixing can lead to tough cupcakes.
Butter for the buttercream should be at room temperature for the best creamy texture.
For a stronger pineapple flavor, consider adding a few drops of pineapple extract to the buttercream.
Cupcakes must be completely cool before frosting to prevent the buttercream from melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Fat: 16g
- Carbohydrates: 50g
- Protein: 3g