If you’re dreaming of a dessert that captures pure sunshine in every bite, let me introduce you to Pineapple Cupcakes with Cherry Frosting. These cheerful treats feature a moist, pineapple-infused base crowned with a sweet, maraschino cherry-kissed buttercream—topped, of course, with a cherry for good measure! Whether you’re baking for a special occasion or just craving a bright burst of flavor, Pineapple Cupcakes with Cherry Frosting could easily become your new go-to for celebrations big and small.
Ingredients You’ll Need
The magic of Pineapple Cupcakes with Cherry Frosting lies in a few quality ingredients that harmonize tropical sweetness, buttery richness, and that signature playful pop of pink from the cherry frosting. Each simple element has its place, bringing out the best in both texture and flavor.
- All-purpose flour: Provides a tender crumb that supports all the juicy pineapple goodness without becoming too dense.
- Baking powder: Adds just the right lift, so your cupcakes are delightfully fluffy every time.
- Salt: Enhances the flavors and balances the sweetness so each bite is harmonious.
- Unsalted butter (for cupcake and frosting): Infuses both the cupcakes and the cherry frosting with a silky, rich base.
- Granulated sugar: Sweetens the batter and helps create a soft, golden crust.
- Eggs: Bind everything together and contribute to a dreamy, tender texture.
- Vanilla extract: Brings out the warm, mellow undertones to complement the fruitiness.
- Crushed pineapple with juice: The star ingredient for maximum tropical punch and moisture.
- Milk: Loosens the batter just enough, ensuring every cupcake is moist and soft.
- Powdered sugar: Essential for that cloud-like cherry frosting—smooth, light, and sweet.
- Maraschino cherry juice: Tints the frosting a joyous pink and infuses a signature cherry flavor.
- Almond extract: Adds a subtle, nutty depth to the cherry frosting, making it extra special.
- Maraschino cherries: The classic topping that looks (and tastes) oh-so-fun!
How to Make Pineapple Cupcakes with Cherry Frosting
Step 1: Prep the Oven and Cupcake Tin
Set the stage for baking success by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cheerful cupcake liners—this not only keeps cleanup a breeze but also makes unmolding the cupcakes a joy. While the oven heats up, gather all your ingredients to create a smooth, stress-free workflow.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step makes a world of difference, ensuring an even distribution of leavening so your Pineapple Cupcakes with Cherry Frosting rise perfectly, with no pockets of dryness or bitterness. Set this bowl aside while you move on to the next step.
Step 3: Cream the Butter and Sugar
Using a stand mixer or handheld electric beaters, cream the softened butter and granulated sugar until the mixture is light and fluffy—about 3 minutes. This is where the magic begins: the sugar works with the butter to aerate the batter, delivering irresistibly soft cupcakes every time.
Step 4: Add Eggs and Vanilla
Beat the eggs into the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, which amplifies the cupcake’s warm, homey flavor. Take a deep inhale—you’ll notice the aroma becomes instantly more inviting!
Step 5: Stir in the Crushed Pineapple
Add the crushed pineapple (with its juice!) to your wet mixture. This is where things get exciting: Not only does it lend juiciness, but every spoonful is bursting with bright, sun-kissed flavor that makes Pineapple Cupcakes with Cherry Frosting so utterly delightful.
Step 6: Combine the Batters
Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Begin and end with the flour mixture, mixing gently after each addition. This gentle folding keeps the batter light while ensuring a perfectly moist crumb—the hallmark of a great cupcake!
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each one about two-thirds full. Slide the tin into the oven and bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick comes out clean. Let the cupcakes cool in the tin for five minutes, then transfer to a wire rack to cool completely.
Step 8: Whip Up the Cherry Frosting
While the cupcakes cool, make the cherry frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, maraschino cherry juice, and almond extract. Keep beating until the frosting is light, fluffy, and tinted the happiest shade of pink—perfect for crowning our Pineapple Cupcakes with Cherry Frosting!
Step 9: Frost and Decorate
Once the cupcakes are completely cool, generously swirl the cherry frosting on top. Finish each cupcake with a shiny maraschino cherry or, for a playful texture, sprinkle on toasted coconut—you’ll be amazed at how inviting they look and taste!
How to Serve Pineapple Cupcakes with Cherry Frosting
Garnishes
Don’t forget that final flourish: a glossy maraschino cherry perched atop each frosted cupcake. For an extra tropical moment, add a sprinkle of toasted coconut or a dusting of edible glitter. These bright touches not only amp up the eye appeal but also reinforce the fun, vacation-vibes flavor story of Pineapple Cupcakes with Cherry Frosting.
Side Dishes
Pair these cupcakes with something cool and fruity—think a bowl of fresh mixed berries or a scoop of tangy pineapple sorbet. They also make a stunning finish after a summery barbecue or picnic—they’re perfectly satisfying on their own, but quick fruit salads and light beverages help balance the sweetness.
Creative Ways to Present
For parties and special events, arrange Pineapple Cupcakes with Cherry Frosting on a tiered stand surrounded by fresh pineapple wedges, cherries, and little cocktail umbrellas. Or, make mini cupcakes for bite-sized celebrations—they’re lovely tucked into colorful liners with a confetti sprinkle finish. For a tropical birthday, serve each cupcake in a halved, hollowed-out pineapple shell as an edible “cupcake tray” for maximum wow factor!
Make Ahead and Storage
Storing Leftovers
Any leftover Pineapple Cupcakes with Cherry Frosting can be stored in an airtight container at room temperature for up to two days. If you want to keep them fresh for a little longer, pop them into the refrigerator—just let them come back to room temperature before serving so the frosting is soft and dreamy again.
Freezing
Yes, you can freeze these cupcakes! For best results, freeze unfrosted cupcakes wrapped tightly in plastic wrap and then foil, for up to two months. When you’re ready to enjoy, thaw them at room temperature and prepare a fresh batch of cherry frosting for topping. If freezing frosted cupcakes, use a freezer-safe, airtight container and lay wax paper between layers, though the texture of the frosting may change slightly upon thawing.
Reheating
If your Pineapple Cupcakes with Cherry Frosting feel a bit too chilled from the fridge, just let them sit at room temperature for about 30 minutes before serving. Try to avoid microwaving, as it can melt the cherry frosting; a gentle warm-up on the countertop returns them to their best, moist texture and fluffy topping.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple can add a juicy, tangy burst. Just make sure to finely chop or crush it and include the juice for maximum moisture—these little tweaks do wonders for the flavor and texture of your Pineapple Cupcakes with Cherry Frosting.
Is it possible to make these cupcakes gluten-free?
Definitely! Swap in your favorite gluten-free all-purpose flour blend, making sure it’s one that can be substituted 1:1 for regular flour. The taste will remain bright and tropical, and no one will miss the gluten!
How do I prevent the cupcakes from becoming soggy?
The key is to use the correct amount of pineapple juice and drain any extra liquid if your crushed pineapple looks super juicy—too much moisture may make the cupcakes dense. Stick to the recipe measurements, and you’ll have perfect, bakery-style results.
Can I pipe the cherry frosting or should I spread it?
This cherry frosting is wonderfully fluffy and pipes beautifully with a large star or round tip! If you prefer a rustic look, a simple swirl with a small offset spatula works just as well. It’s a forgiving frosting—choose whichever suits your mood or occasion.
How far in advance can I frost the cupcakes?
For freshest results, frost the cupcakes on the day you plan to serve them. If needed, you can frost them one day ahead and refrigerate—but remember to let them return to room temperature so the cherry frosting regains its soft, creamy texture before serving.
Final Thoughts
I hope you’re as excited to make Pineapple Cupcakes with Cherry Frosting as I am to share them! They’re simply pure happiness for any occasion—soft, sweet, and topped with the loveliest cherry cloud. Bake a batch and watch how quickly they disappear; trust me, your friends and family will be asking for these again and again!
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
These Pineapple Cupcakes with Cherry Frosting are a delightful tropical treat that combines the sweetness of pineapple with the tanginess of cherries. The fluffy cupcakes are topped with a creamy cherry frosting and a maraschino cherry for a burst of flavor in every bite.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple with juice
- 1/4 cup milk
Cherry Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup maraschino cherry juice
- 1/2 teaspoon almond extract
- maraschino cherries for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, then beat in eggs and vanilla. Stir in crushed pineapple and juice. Alternate adding dry ingredients and milk until just combined.
- Bake the cupcakes: Divide batter into cupcake liners and bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat butter, then add powdered sugar, cherry juice, and almond extract until fluffy.
- Frost the cupcakes: Frost the cooled cupcakes and garnish each with a maraschino cherry.
Notes
- For a tropical twist, sprinkle toasted coconut on top of the frosted cupcakes.
- Best served the day they’re frosted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
