Imagine sinking your teeth into a fluffy, tropical cupcake topped with a luscious cherry buttercream that dances on your taste buds. Pineapple cupcakes with cherry buttercream are the perfect sweet treat to brighten any day, whether you’re lounging on a sunny beach or just dreaming of one from the comfort of your kitchen.
These delightful little cakes evoke memories of summer picnics and birthday parties, where laughter fills the air and flavors burst like confetti. Get ready for a flavor explosion that will have you craving these cupcakes for breakfast, lunch, and dinner (okay, maybe not dinner, but you get the point).
Why You'll Love This Recipe
- The ease of preparation means you can whip these up even on busy days
- The combination of pineapple and cherry creates a delightful flavor profile that’s both sweet and tangy
- Their vibrant colors make them irresistible at any gathering
- Perfect for birthdays, summer parties, or just because life is too short to skip dessert
Baking these cupcakes always brings back fond memories of my niece’s birthday party last year when they were the hit of the celebration.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cake Flour: Opt for cake flour for a light and airy texture that elevates your cupcakes.
- Granulated Sugar: Sweeten your batter perfectly; adjust based on your sweetness preference.
- Fresh Pineapple: Use ripe pineapple for a juicy burst of flavor; canned works too if you’re in a pinch.
- Baking Powder: Ensure your cupcakes rise beautifully; check expiration dates for best results.
- Unsalted Butter: Use room temperature butter for easy creaming, which adds richness to your batter.
- Eggs: Large eggs work best; they provide structure and moisture to your cupcakes.
- Vanilla Extract: A splash enhances the overall flavor profile; use pure vanilla for the best taste.
- Cherry Jam: This will add an extra layer of cherry goodness to your buttercream frosting.
- Powdered Sugar: Essential for making that dreamy cherry buttercream frosting; sift it first for smoothness.
- Milk: Use whole milk if possible; it adds creaminess to your frosting and keeps it fluffy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners—this is where the magic begins!
Create Your Batter Base: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. The mixture should look like clouds on a sunny day—fluffy and inviting.
Add Eggs and Vanilla Extract: Beat in eggs one at a time, followed by vanilla extract until well combined. Look for that shiny finish—it means you’re heading in the right direction!
Incorporate Dry Ingredients and Pineapple: Gradually mix in cake flour and baking powder while alternating with crushed pineapple. Stir gently until just combined—overmixing leads to dense cupcakes!
Fill Muffin Tin with Batter: Spoon or scoop batter into prepared cupcake liners, filling each about two-thirds full. They need room to rise like eager little balloons!
Bake to Perfection!: Place in preheated oven and bake for 18-20 minutes or until golden brown. A toothpick inserted should come out clean—no gooey bits allowed!
Create Cherry Buttercream Frosting: In a bowl, beat together unsalted butter and powdered sugar until smooth. Add milk and cherry jam gradually until you achieve desired consistency—a spreadable dream awaits!
This step-by-step guide ensures you’ll create deliciously fluffy pineapple cupcakes topped with rich cherry buttercream frosting that’ll steal the show at any gathering. Enjoy making these delightful treats as much as I enjoy sharing them!
You Must Know
- Pineapple cupcakes with cherry buttercream offer a delightful tropical twist
- Their fluffy texture and vibrant colors make them irresistible at any gathering, while the sweet aroma fills the kitchen, enticing everyone to grab a bite
- Perfect for summer parties or just because!
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the dry ingredients first, then cream the butter and sugar, adding eggs gradually. This ensures even mixing and perfect rise.
Add Your Touch
Consider using coconut milk instead of regular milk for a richer flavor. You can also sprinkle shredded coconut on top for added texture and tropical flair.
Storing & Reheating
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them but allow them to come to room temperature before serving.
Chef's Helpful Tips
- To achieve the best pineapple flavor, use crushed pineapple packed in juice instead of syrup
- Ensure the butter is softened for easy creaming with sugar
- Lastly, let your cupcakes cool completely before frosting for a perfect finish!
Sometimes I whip up these pineapple cupcakes when I’m feeling nostalgic about summer vacations. Friends rave about them, reminding me of sun-soaked days filled with laughter and good food.
FAQ
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple adds a bright flavor but ensure it’s well-drained.
How do I make the cherry buttercream thicker?
Add more powdered sugar gradually until you reach your desired consistency. For more inspiration, check out this more dessert ideas recipe.
Can I freeze these cupcakes?
Absolutely! Just freeze unfrosted cupcakes in an airtight container for up to three months.
Pineapple Cupcakes with Cherry Buttercream
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Pineapple cupcakes topped with cherry buttercream are a delightful tropical treat that will transport your taste buds straight to paradise. These fluffy cupcakes blend the sweet, juicy flavor of fresh pineapple with rich, creamy cherry frosting. Perfect for summer parties, birthdays, or just a little indulgence at home, they’re sure to brighten any occasion!
Ingredients
- 1 ½ cups cake flour
- 1 cup granulated sugar
- ½ cup crushed fresh pineapple (well-drained)
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cherry jam
- 2 cups powdered sugar (sifted)
- 2 tbsp whole milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add cake flour and baking powder while alternating with crushed pineapple; mix until just combined.
- Divide batter into the lined muffin tin, filling each liner two-thirds full.
- Bake for 18-20 minutes or until golden brown; a toothpick should come out clean.
- For the frosting, beat together butter and powdered sugar until smooth; add milk and cherry jam and mix until desired consistency is reached.
- Frost cooled cupcakes and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra tropical flavor, consider adding shredded coconut on top of the frosting. If you prefer a richer taste, substitute coconut milk for whole milk in the frosting.
