Description
Pineapple Cupcakes with Cherry Buttercream are soft, moist cupcakes bursting with tropical pineapple flavor, complemented by a creamy and sweet cherry buttercream frosting. Perfect for parties, celebrations, or a delightful summer dessert, these cupcakes blend fruity brightness with rich, smooth frosting for an irresistible treat.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, well drained
- ¼ cup pineapple juice
- ¼ cup milk
For the Cherry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk, as needed
- ¼ cup finely chopped maraschino cherries
For Decoration:
- Maraschino cherries
- Small pineapple pieces, optional
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleaning.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure thorough mixing, then stir in the vanilla extract for flavor.
- Incorporate Pineapple: Mix in the crushed pineapple (well drained) and pineapple juice to bring natural sweetness and moisture to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, mixing just until combined to avoid overmixing which can toughen cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, 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 comes out clean, indicating doneness.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
- Make Cherry Buttercream: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, then mix in maraschino cherry juice and vanilla extract. Beat until light and fluffy, adding a little heavy cream or milk as needed to reach desired consistency.
- Add Cherries: Fold finely chopped maraschino cherries into the buttercream to add texture and bursts of flavor.
- Frost and Decorate: Pipe the cherry buttercream onto the cooled cupcakes. Top each cupcake with a maraschino cherry and optional small pineapple pieces for an attractive finish.
Notes
- Drain the crushed pineapple very well to prevent the cupcakes from becoming too wet.
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Add more cherry juice for a stronger cherry flavor, but reduce the milk or cream accordingly to maintain frosting consistency.
- For a more vibrant look, add a small maraschino cherry on top of each frosted cupcake.
- Store frosted cupcakes in the refrigerator for up to 4 days to keep them fresh.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
