Description
These delightful Pineapple Cupcakes are soft, fluffy, and topped with a sweet pineapple frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/4 cup pineapple juice
- Additional pineapple chunks for frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Stir in the crushed pineapple and vanilla extract until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Spoon the batter evenly into the lined cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Mix the powdered sugar and pineapple juice together until smooth for the frosting.
- Frost the cooled cupcakes and top with pineapple chunks if desired.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg