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Pineapple Cupcakes on a cake plate.
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Pineapple Cupcakes

These moist and buttery pineapple cupcakes have a delicious, light pineapple flavor with pineapple filling and cream cheese frosting.
Prep Time25 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Author: Melissa and Bebe

Ingredients

  • 1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
  • 2 cups (400g) sugar
  • 4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup crushed pineapple, undrained (10 oz)
  • ½ cup milk (116g)
  • ¼ cup vegetable oil (54g) We use Canola Oil
  • 2 teaspoons vanilla extract (8g)
  • 1 teaspoon pineapple extract (optional) (4g) *See Notes

Pineapple Filing

  • 20 oz crushed pineapple, undrained (If you are using a 15 oz can that is close enough)
  • ½ cup white sugar (100g)
  • 2 tablespoon corn starch (14g)

Cream Cheese Frosting

  • 2 sticks (226g) unsalted butter softened
  • 16 oz Cream Cheese, softened (This is two 8 oz packages) Use full fat cream cheese.
  • 6 to 6 ½ cups 690g - 747g powdered sugar Start with 6 cups, and adjust to your liking
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract (8g) Adjust amount to your liking.

Instructions

For the Cupcakes

  • Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
  • In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
  • In another bowl, add the milk, vegetable oil, 1 cup undrained pineapple, vanilla extract, (and pineapple extract- optional). Set aside.
  • With the leftover canned, undrained pineapple, reserve ¼ cup of the juice- this can be brushed over the freshly baked cupcakes.
  • In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • With the mixer on low speed, alternately add the flour mixture and pineapple mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Mix just until incorporated. Be careful not to over-mix.
  • Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
  • Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 15 minutes to be on the safe side, but it may take a few minutes more.
  • Makes approximately 28-30 cupcakes (approximately ¼ cup of batter per cupcake)
  • Using a pastry brush, lightly brush the tops of the cupcakes with pineapple juice. This is an optional step but adds an extra boost of flavor.

For the Pineapple Filling

  • Combine all ingredients (crushed pineapple, corn starch, and sugar) in a saucepan and cook over medium heat.
  • When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.
  • Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.

For the Cream Cheese Frosting

  • Add the softened butter to the bowl of your mixer, mix until smooth.
  • Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
  • Add the vanilla extract.
  • Gradually add powdered sugar and mix until well blended.
  • This cream cheese frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.

Assembly

  • Once the cupcakes and filling have cooled, it is time to assemble! Place the pineapple filling in a disposable piping bag with the tip snipped away. (Snip away enough that the pineapple filling can easily flow out).
  • Holding the piping bag of pineapple filling vertically, insert it halfway into the cupcake and fill with a bit of pineapple filling. (It is a good idea to try this over a plate first to count how many seconds it takes to reach the desired amount. If you have an extra cupcake, you could do a practice run and then slice in half to see how much is inside.)
  • After filling the cupcakes, frost with cream cheese frosting. We used a tip 21 to pipe simple shells, but you could also use a large star tip (2D or 1M) for classic swirls.

Refrigeration

  • These cupcakes should be stored in an airtight container, sealed bakery box, or under a cake dome in the refrigerator.
  • For the very best flavor and texture, remove them from the refrigerator a couple of hours before serving. This will allow the cupcakes time to warm and soften (as cakes and cupcakes containing butter become more firm when chilled).

Notes

Refrigeration & Serving: Because of the cream cheese frosting, these cupcakes need refrigeration. Remove two hours before serving to allow for the frosting and cupcakes to warm and soften.
Recipe makes approximately 7  cups batter.
Pineapple Extract is listed as optional as it isn't as commonly found at the grocery store. Without it, you will still have a great cupcake with light pineapple flavor.