If you’re searching for a dessert that looks as vibrant as it tastes, you’re going to fall head over heels for Pineapple Cupcakes with Cherry Frosting. Each bite is a tropical getaway: fluffy pineapple-spiked cake finished with a swirl of playful, pink cherry frosting that’s as pretty as it is festive. Whether you’re prepping for a birthday, picnic, or just craving a burst of sunny, fruity flavor, these cupcakes deliver major fun with minimal fuss. Let’s dive into how to bring a bit of the tropics right into your kitchen!
Ingredients You’ll Need
You don’t need anything fancy to whip up a batch of Pineapple Cupcakes with Cherry Frosting, but each element here truly works behind the scenes to make the cupcakes moist, flavorful, and simply irresistible. Every ingredient brings its own magic to the party, be it buttery richness, tangy bursts, or that all-important tropical vibe.
- All-purpose flour: The structure-builder that gives each cupcake its perfect crumb.
- Baking powder: Ensures a light, fluffy rise for bakery-style cupcakes.
- Baking soda: Teams up with the sour cream and pineapple to boost lift and tenderness.
- Salt: Just a pinch enhances every other flavor in the mix.
- Unsalted butter (softened): The base for both cake and frosting, adding richness and a creamy texture.
- Granulated sugar: Sweetens without overpowering the fruity tones.
- Brown sugar: Brings depth and a hint of caramel that compliments pineapple beautifully.
- Large eggs: For structure and keeping everything beautifully moist.
- Vanilla extract: Rounds out the flavors for that classic cupcake taste we all love.
- Crushed pineapple (with juice): The star ingredient for tropical sweetness and extra juiciness.
- Sour cream: Adds tenderness and a subtle tang, ensuring the cupcakes never dry out.
- Powdered sugar: Essential for that dreamy, cloud-like cherry frosting.
- Maraschino cherry juice: Gives the frosting its signature pink hue and a fun cherry kick.
- Optional: Chopped maraschino cherries: Sprinkle on top for a little sparkle and bursts of color.
How to Make Pineapple Cupcakes with Cherry Frosting
Step 1: Prep Your Pan & Oven
Begin by preheating your oven to 350°F (175°C) to ensure the cupcakes bake evenly and rise perfectly. Line a 12-cup muffin tin with cheery paper liners; these not only make cleanup a breeze, but also let the finished cupcakes pop with color and charm.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step makes sure your leaveners are evenly distributed, so every cupcake bakes up light, fluffy, and full of lift—no sunken middles here!
Step 3: Cream Butter & Sugars
In a large bowl, use a handheld or stand mixer to cream the softened butter, granulated sugar, and brown sugar. You want to whip until the mixture is pale and airy, which makes for a tender cupcake every time. A well-creamed base truly sets the stage for irresistible Pineapple Cupcakes with Cherry Frosting.
Step 4: Add Eggs & Flavors
Mix in the eggs one at a time, beating well after each addition to keep the batter fluffy. Stir in the vanilla extract—this provides wonderful depth, balancing out the sweet and fruity notes that are about to come.
Step 5: Incorporate Pineapple & Sour Cream
Stir in the crushed pineapple (juice and all!) plus the sour cream. The pineapple brings moisture and tropical freshness, while the sour cream ensures the cupcakes stay tender and never, ever dry out.
Step 6: Combine Wet & Dry Ingredients
Gradually add the dry mixture to the wet mixture, beating just until you have a smooth batter. Take care not to overmix; this tip ensures you end up with cupcakes that are soft and fluffy, not dense or tough.
Step 7: Fill & Bake
Divide the batter evenly among the lined muffin cups—about three-quarters full for each. Bake for 18 to 22 minutes, watching for that golden top. When a toothpick inserted into the center comes out clean, you’ll know they’re ready. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Step 8: Make the Cherry Frosting
Once your cupcakes are cool, bring on the star finish. Beat the softened butter until creamy, then add the powdered sugar a cup at a time. Mix in the maraschino cherry juice, vanilla extract, and a pinch of salt. Whip until the frosting is fluffy, smooth, and perfectly pink. This cherry frosting elevates the Pineapple Cupcakes with Cherry Frosting into little party showstoppers!
Step 9: Frost & Decorate
Using a piping bag or even just a butterknife, swirl generous amounts of cherry frosting on each cupcake. If you like, sprinkle on some chopped maraschino cherries for a playful finishing touch that makes your Pineapple Cupcakes with Cherry Frosting impossible to resist.
How to Serve Pineapple Cupcakes with Cherry Frosting
Garnishes
A finishing flourish of chopped maraschino cherries makes for the perfect sparkle and an extra touch of fun. If you want to lean into the tropical vibes, add a sprinkle of toasted coconut or even a tiny paper umbrella for true vacation vibes!
Side Dishes
Pair these Pineapple Cupcakes with Cherry Frosting with fresh fruit salad, citrusy sorbets, or even a cool scoop of vanilla ice cream. The light, fruity sides will complement the cupcakes and make the whole experience extra special.
Creative Ways to Present
For parties, serve each cupcake on its own colorful plate with a single cherry on top. Or, group them on a tiered stand with scattered pineapple leaves for a vibrant dessert table centerpiece. If you’re feeling adventurous, bake mini versions and serve in candy liners for sweet little bites—perfect for teas, showers, or buffet spreads.
Make Ahead and Storage
Storing Leftovers
Store leftover Pineapple Cupcakes with Cherry Frosting in an airtight container in the refrigerator for up to 3 days. The frosting stays lush and the cupcakes retain their moisture, making them just as irresistible the next day. Always let them come to room temperature for the best flavor and texture before serving.
Freezing
You can freeze unfrosted cupcakes for up to 2 months—simply wrap them tightly and store in a freezer bag. Thaw overnight in the refrigerator before frosting. For frosted leftovers, freeze briefly uncovered, then wrap and store to prevent smudging.
Reheating
To refresh unfrosted cupcakes, let them come to room temperature or warm in the microwave for 10-15 seconds. If already frosted, keep reheating gentle to prevent the cherry frosting from melting. Just a brief rest on the counter typically restores their softness and vibrant flavors.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can use fresh pineapple—just chop it very finely and make sure to include some juice to keep the cupcakes moist. Fresh pineapple brightens up the flavor but do check that it’s sweet and ripe for the best results in Pineapple Cupcakes with Cherry Frosting.
Can these cupcakes be made gluten free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just ensure it includes xanthan gum or add half a teaspoon to the mix for structure. The rest of the recipe for Pineapple Cupcakes with Cherry Frosting remains the same and totally delicious.
How can I make the cherry frosting even more vibrant?
If you want a bolder cherry color, add a drop or two of natural pink or red food coloring along with the cherry juice. It will instantly make your Pineapple Cupcakes with Cherry Frosting even more eye-catching, perfect for parties and special occasions.
Can I make these cupcakes ahead of time?
Definitely! Bake the cupcakes a day or two in advance and frost them once cooled. For longer storage, freeze the naked cupcakes and frost after thawing. Pineapple Cupcakes with Cherry Frosting hold up beautifully and maintain their moisture for several days.
Can I double the recipe?
Of course! This recipe doubles easily without any adjustments so you can make big batches for gatherings or bake sales. Just keep a careful eye on the baking time if your oven is crowded with multiple trays.
Final Thoughts
Trust me: these Pineapple Cupcakes with Cherry Frosting are like a burst of summer in every bite—cheerful, moist, and simply unforgettable. Whether you’re celebrating something big or just craving a sweet tropical surprise, you’ll absolutely love what these treats bring to your table. Try them soon, and see how quickly they disappear!
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
Indulge in the tropical delight of Pineapple Cupcakes with Cherry Frosting. These moist and flavorful cupcakes are topped with a luscious cherry frosting, making them a perfect treat for any occasion.
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- ½ cup sour cream
Cherry Frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 3 tablespoons maraschino cherry juice
- ½ teaspoon vanilla extract
- pinch of salt
- optional: chopped maraschino cherries for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla. Mix in pineapple and sour cream. Gradually add dry ingredients and mix until smooth.
- Bake the cupcakes: Divide batter among muffin cups. Bake for 18–22 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- Make the cherry frosting: Beat butter until creamy. Add powdered sugar, cherry juice, vanilla, and salt. Beat until fluffy and pink.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with chopped cherries if desired.
Notes
- For extra pineapple flavor, add ¼ teaspoon pineapple extract to the batter.
- Store cupcakes in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 34g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
