If you are searching for a delightful twist on a classic cupcake that bursts with tropical flavor and a cherry-kissed finish, this Pineapple Cupcakes with Cherry Frosting Recipe is an absolute must-try. Bursting with moist pineapple-infused cake and topped with a luscious, pink cherry frosting, these cupcakes are a celebration of bright, sunny flavors wrapped in a tender crumb. Perfect for any occasion, these treats are as irresistible as they are visually charming, making every bite a joyful escape to a tropical paradise.
Ingredients You’ll Need
The magic of these cupcakes lies in their simple yet thoughtfully chosen ingredients. Each one contributes to the perfect balance of taste, texture, and vibrant color, ensuring your Pineapple Cupcakes with Cherry Frosting Recipe turns out just right.
- All-purpose flour (1 ½ cups): The foundation that gives your cupcakes structure and tenderness.
- Baking powder (1 teaspoon): Helps the cupcakes rise to light, fluffy perfection.
- Baking soda (½ teaspoon): Works alongside baking powder to create a delicate crumb.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (½ cup for batter, ½ cup for frosting, softened): Adds richness and creates a smooth, creamy texture.
- Granulated sugar (½ cup): Sweetens the cupcakes without overpowering the pineapple.
- Brown sugar (¼ cup): Adds a subtle caramel note that pairs beautifully with the tropical fruit.
- Large eggs (2): Bind everything together while adding moisture and lift.
- Vanilla extract (1 teaspoon for batter, ½ teaspoon for frosting): Offers a warm, comforting flavor depth.
- Crushed pineapple with juice (1 cup): The star ingredient that delivers juicy bursts of tropical sweetness.
- Sour cream (½ cup): Brings moisture and a slight tang for a perfectly tender crumb.
- Powdered sugar (3 cups for frosting): Creates the sweet, creamy frosting base.
- Maraschino cherry juice (3 tablespoons): Infuses the frosting with a beautiful pink hue and cherry flavor.
- Salt (pinch for frosting): Balances the sweetness of the frosting.
- Optional chopped maraschino cherries: Adds a colorful, decorative touch on top.
How to Make Pineapple Cupcakes with Cherry Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt — this ensures even distribution of leavening agents so your cupcakes rise evenly.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated and brown sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air that will make your cupcakes tender and airy.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each to maintain a smooth, well-aerated batter. Stir in the vanilla extract for that classic warm aroma that complements the tropical notes.
Step 4: Incorporate Pineapple and Sour Cream
Fold in the crushed pineapple with its juice and the sour cream until combined. The pineapple keeps the cupcakes moist and adds natural sweetness, while the sour cream contributes tang and tenderness.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until smooth. Overmixing can make the cupcakes dense, so blend gently to keep that fluffy texture.
Step 6: Bake the Cupcakes
Divide the batter evenly among the prepared muffin cups and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Cherry Frosting
To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the maraschino cherry juice, vanilla extract, and a pinch of salt until the frosting turns a lovely pink and becomes fluffy.
Step 8: Frost and Garnish
Once the cupcakes have fully cooled, frost them generously with the cherry frosting. If you like, sprinkle chopped maraschino cherries on top for an extra burst of fruity color and texture.
How to Serve Pineapple Cupcakes with Cherry Frosting Recipe
Garnishes
A simple garnish can elevate your cupcakes to next-level presentation. Try adding a small maraschino cherry on top or a few finely chopped nuts for crunch. Fresh mint leaves also add a refreshing touch and pop of green to complement the tropical vibe.
Side Dishes
These cupcakes pair wonderfully with light, citrusy beverages like lemon iced tea or a sparkling pineapple punch. If serving as a dessert, fresh fruit salad or a dollop of whipped cream is a lovely, complementary side that keeps the meal feeling fresh and festive.
Creative Ways to Present
For parties or special occasions, serve your Pineapple Cupcakes with Cherry Frosting Recipe on a bright, colorful platter with tropical leaves for an island-inspired display. Alternatively, stack cupcakes into a cupcake tower decorated with edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator to maintain freshness. They’ll stay moist and flavorful for up to 3 days. Before serving, bring them to room temperature to enjoy the frosting and cake at their best.
Freezing
You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator, then frost and serve.
Reheating
If you want to warm your cupcakes after refrigeration or freezing, heat them gently in the microwave for 10 to 15 seconds—just enough to take the chill off without melting the frosting completely.
FAQs
Can I use fresh pineapple instead of crushed pineapple in this Pineapple Cupcakes with Cherry Frosting Recipe?
Absolutely! Fresh pineapple can be used, but make sure to finely chop it and drain some of the juice to prevent the batter from becoming too wet. The fresh fruit will add a delicious, natural sweetness and texture.
Is there a way to make the cherry frosting less sweet?
Yes, you can reduce the powdered sugar slightly or add a bit more butter for a creamier, less sweet frosting. Another trick is to add a squeeze of lemon juice to balance the sweetness with a touch of acidity.
Can I make these cupcakes gluten-free?
To make this Pineapple Cupcakes with Cherry Frosting Recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend. Just be sure the blend includes xanthan gum for the best texture.
How do I prevent the frosting from melting too quickly?
Keep the cupcakes refrigerated until shortly before serving, and avoid frosting warm cupcakes. Using butter that’s slightly chilled rather than overly soft can also help keep the frosting stable.
Can I add other flavors to the frosting?
Definitely! You could add a splash of almond extract or a teaspoon of lemon zest to complement the cherry juice and give the frosting a unique twist. Just adjust the quantity carefully so the flavors don’t overpower each other.
Final Thoughts
There’s something truly special about the vibrant flavors and tender crumb of this Pineapple Cupcakes with Cherry Frosting Recipe that makes it a standout dessert anytime you want to bring a little tropical sunshine to your kitchen. Whether for a casual snack or a festive gathering, these cupcakes never fail to brighten the mood and delight the palate. I wholeheartedly encourage you to try making them soon—you’ll find they quickly become a favorite in your baking repertoire!
Print
Pineapple Cupcakes with Cherry Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pineapple Cupcakes topped with a luscious cherry frosting. Bursting with tropical pineapple and sweet maraschino cherry notes, these cupcakes offer a perfect balance of fruity and creamy textures, making them an ideal dessert for any occasion.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream
Cherry Frosting
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 3 tablespoons maraschino cherry juice
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: chopped maraschino cherries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture. Stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Mix in the crushed pineapple along with its juice and the sour cream until well combined, adding moisture and a tropical taste.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until the batter is smooth to avoid overmixing.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Cherry Frosting: Beat the softened butter until creamy, then gradually add powdered sugar one cup at a time, beating well after each addition.
- Add Flavor to Frosting: Mix in maraschino cherry juice, vanilla extract, and a pinch of salt, beating the frosting until it is fluffy and has a pink hue.
- Frost and Garnish: Once the cupcakes have cooled completely, frost them generously with the cherry frosting and optionally garnish with chopped maraschino cherries for an extra burst of flavor and decoration.
Notes
- For extra pineapple flavor, add ¼ teaspoon pineapple extract to the batter.
- Store cupcakes in the refrigerator for up to 3 days to maintain freshness.
- Bring refrigerated cupcakes to room temperature before serving for the best taste and texture.
