Guys.. I couldn’t help myself. The pineapple cookies I shared on Tuesday were just too cute so I had to incorporate them into another recipe somehow. The pineapple cookies are obviously way more jazzy than the pineapple cupcakes, but I promise that both are bursting with pineapple flavor, so you can still make the pineapple cupcakes without having to top them with the pineapple cookies – they’ll still have you dreaming of a tropical paradise!
I don’t think anyone is ever too old to request a theme for their birthday party, so convince your family you want to do a pineapple theme, that way you’ll have a chance to sample both the cupcakes and cookies and maybe even a cookie on top of a cupcake :) If you’re really getting excited about having a pineapple party, you should see these fun pineapple plates and pineapple napkins.
You could easily top the pineapple cupcakes with a slice of pineapple, with dried pineapple pieces or with these fun pineapple cupcake picks I spotted on Etsy.
A few notes on the recipe: If you use crushed pineapple, make sure you drain it before adding it to the cupcake batter. I drained mine pretty well by using the lid from the can to push the pineapple down draining off any excess liquid. For the buttercream, our recipe calls for pureed pineapple. It is essential to puree the pineapple really well otherwise you’ll have pineapple chunks clogging up your piping tip. I put some chopped up pineapple (or crushed pineapple) with a little bit of pineapple juice in a blender and pureed it until smooth.
Yield: 12 cupcakes
- 1 & 1/2 cups flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1 stick butter, melted and cooled
- 1 & 1/2 tsp vanilla
- 1/2 cup sour cream
- 1/2 cup crushed pineapple, drained well or fresh pineapple chopped into small pieces
- 1 stick butter, room temperature
- 1/2 cup vegetable shortening
- 6 tbsp pureed pineapple
- 3-5 cups powdered sugar
- Preheat the oven to 350º F.
- In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
- In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined. Add in the drained crushed pineapple, and mix well.
- Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
- Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about 1/2 full.
- Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
- In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 1-2 minutes, until light and fluffy.
- Add in the pineapple puree and mix.
- Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn't too wet. I like to mix the buttercream by hand first, then use an electric mixer.
- Transfer a portion of the frosting to a piping bag with fit a piping tip (I used wilton #2D). Push or squeeze the frosting down, getting rid of any air pockets.
- Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
- Top the cupcakes with pineapple cookies, pineapple slices, or dried pineapple pieces.