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
Scale
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.
