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
Scale
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
