Bursting with sunny tropical flavors and crowned with the prettiest pink frosting you’ve ever seen, these Pineapple Cupcakes with Cherry Frosting are the ultimate treat to brighten any day. Imagine tender, golden cupcakes kissed with tangy pineapple and topped off with a sweet, cherry-kissed swirl—it’s like a bite-sized vacation! This recipe is a runaway favorite in my kitchen, perfect for celebrations, afternoon snacks, or whenever you need a splash of color and fun on your dessert table.

Ingredients You’ll Need

Pineapple Cupcakes with Cherry Frosting Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list for these Pineapple Cupcakes with Cherry Frosting—just a handful of accessible, everyday ingredients that each play a vital role. From the juicy pineapple adding fruity sweetness to the dollop of tangy-sweet cherry on top, every component brings something delicious to the party.

All-purpose flour: Gives the cupcakes their soft and tender crumb; measure carefully for perfect texture.
Baking powder: Helps the cupcakes rise nice and fluffy every time.
Baking soda: Works alongside the baking powder to ensure the cupcakes have the ideal lift and lightness.
Salt: Enhances all the other flavors so each bite pops.
Unsalted butter (cupcakes & frosting): Adds richness and creates a soft, melt-in-your-mouth texture; soften for easy mixing.
Granulated sugar: Sweetens the cupcakes and helps with that beautiful golden color.
Large eggs: Bind the ingredients together and add moisture.
Vanilla extract: Rounds out all the flavors and gives a cozy homemade aroma.
Crushed pineapple (drained): Delivers fresh, juicy pineapple flavor right into the batter. Be sure it’s well-drained for the best texture.
Pineapple juice: Reserved from the canned pineapple, this boosts the tropical taste and adds extra moisture.
Sour cream: Brings tenderness and subtle tang—your secret weapon for moist cupcakes.
Powdered sugar: Makes the cherry frosting ultra smooth and creamy.
Maraschino cherry juice: Adds that vibrant pink hue and classic cherry flavor to the frosting.
Almond extract (optional): A tiny splash deepens the cherry notes for a bakery-fancy twist.
Pinch of salt (frosting): Never underestimate a pinch! It balances the sweetness in the cherry frosting.
Maraschino cherries (for garnish): The bright, adorable crowning touch for presentation and a burst of cherry in every bite.

How to Make Pineapple Cupcakes with Cherry Frosting

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s hot and ready for baking as soon as your batter comes together. Line a 12-cup muffin tin with your favorite cupcake liners (printed ones look extra festive!), making cleanup and removal a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick mix ensures the leavening agents are evenly dispersed, giving you perfectly risen cupcakes in every batch.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, creamy, and looks a little bit fluffy. This step traps air and sets up your cupcakes for a tender, pillow-like crumb.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, beating well after each addition—this keeps the batter smooth. Stir in the vanilla extract for that signature bakery aroma.

Step 5: Fold in Pineapple, Juice, and Sour Cream

Mix in the crushed pineapple, pineapple juice, and sour cream, stirring until just combined. These not only infuse the cupcakes with that sunny pineapple flavor but also keep them beautifully moist.

Step 6: Combine the Wet and Dry Mixtures

Add your flour mixture into the wet batter and mix gently, just until there are no more dry streaks. Don’t overmix! A few lumps are okay and ensure your cupcakes stay tender, not tough.

Step 7: Fill and Bake

Divide the batter evenly between your cupcake liners, filling each one about two-thirds full for the perfect dome. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: Make the Cherry Frosting

While the cupcakes cool, beat the softened butter with a hand mixer or stand mixer until creamy. Gradually add the powdered sugar, then blend in the maraschino cherry juice (and almond extract, if using) until the frosting turns a gorgeous pink and reaches a light, fluffy consistency. Add a pinch of salt to balance the sweetness. Adjust consistency with more cherry juice if needed.

Step 9: Frost and Decorate

Once the cupcakes are completely cool, spread or pipe the cherry frosting on top—don’t be shy with the swirls! Finish each cupcake with a shiny maraschino cherry for a pop of classic soda-shop charm.

How to Serve Pineapple Cupcakes with Cherry Frosting

Garnishes

Dress up your Pineapple Cupcakes with Cherry Frosting by adding an extra sprinkle of finely chopped maraschino cherries or a dusting of shredded coconut over the frosting. For a touch of glam, you can even scatter a little sparkling sugar on top just before serving. That maraschino cherry on each cupcake isn’t just for looks; it gives a sweet, juicy finish to every bite.

Side Dishes

These cupcakes are naturally the star, but if you want to create a dessert platter, pair them with a fresh fruit salad or light citrus sorbet. Both add a refreshing note and balance out the sweetness, making your Pineapple Cupcakes with Cherry Frosting the centerpiece of a delightful summer dessert spread.

Creative Ways to Present

For birthday parties or showers, consider displaying your Pineapple Cupcakes with Cherry Frosting on a pastel cake stand or arranging them in a circle around a bowl of fresh cherries. You can even tuck tiny cocktail umbrellas into each cupcake for an instant tropical vibe—guaranteed to make everyone smile!

Make Ahead and Storage

Storing Leftovers

If you somehow have any Pineapple Cupcakes with Cherry Frosting left over, store them in an airtight container in the refrigerator. They’ll stay delicious and moist for up to three days, and the cherry frosting actually keeps the cupcakes from drying out.

Freezing

These cupcakes freeze beautifully! Place unfrosted cupcakes (well-wrapped) in the freezer for up to 2 months, or freeze them already frosted on a baking sheet and then transfer to a container. Thaw at room temperature before serving for fresh-from-the-oven flavor.

Reheating

To bring cupcakes back to that just-baked softness, let them come to room temperature for about an hour. If you want to gently warm them, pop unfrosted cupcakes in a 300°F (150°C) oven for 5 minutes. Frosted cupcakes are best served at room temperature so the cherry frosting stays silky.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! If you use fresh pineapple, finely chop and drain it very well before measuring. You may need a splash of extra pineapple juice or milk to get the right batter consistency.

How do I get bright pink frosting?

The maraschino cherry juice gives that gorgeous, natural pink! For even more color, add a drop or two of pink or red food coloring, but it’s totally optional—most of the time, the cherry juice alone is plenty vibrant.

Can I make these cupcakes gluten-free?

You can swap in your favorite 1:1 gluten-free baking mix for the all-purpose flour. Just keep an eye on the texture and don’t overmix. As always, check that your other ingredients are certified gluten-free as well.

What’s the best way to frost the cupcakes?

A piping bag with a star tip makes pretty swirls, but you can also use a butter knife or offset spatula for a farmhouse look. As long as each cupcake gets a generous dollop of cherry frosting, they’ll look and taste fantastic!

Can I make mini cupcakes or a cake with this recipe?

Definitely! For mini cupcakes, shorten the baking time to about 12–14 minutes and keep an eye out for doneness. You can also pour the batter into an 8-inch round or square cake pan; just adjust baking time as needed and test with a toothpick.

Final Thoughts

These Pineapple Cupcakes with Cherry Frosting are pure sunshine in dessert form—easy, playful, and bursting with flavor and color. Whether you’re making them for a party or just to brighten up a weekday, I hope you’ll find them as irresistible as I do. Give them a try and treat yourself (and your loved ones) to the ultimate taste of summer!

Pineapple Cupcakes with Cherry Frosting Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Pineapple Cupcakes with Cherry Frosting for a taste of the tropics in every bite. Moist pineapple-infused cakes topped with a luscious cherry frosting make for a perfect treat any time of year.

Ingredients

Scale

For the cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed pineapple (drained)
1/4 cup pineapple juice (reserved from crushed pineapple)
1/4 cup sour cream

For the cherry frosting:

1/2 cup unsalted butter (softened)
2 cups powdered sugar
2–3 tablespoons maraschino cherry juice
1/4 teaspoon almond extract (optional)
pinch of salt
maraschino cherries (for garnish)

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Instructions

Preheat the oven and prepare the cupcake tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl, then add eggs and vanilla. Stir in pineapple, pineapple juice, and sour cream. Mix in the dry ingredients until just combined.
Bake the cupcakes: Divide the batter into the cupcake liners and bake for 18 to 22 minutes. Cool before frosting.
Make the cherry frosting: Beat butter until creamy, then add powdered sugar, cherry juice, almond extract, and salt. Frost the cupcakes and garnish with maraschino cherries.

Notes

For a more intense cherry flavor, chop maraschino cherries into the frosting.
Best served the day they’re made, but can be stored for up to 3 days in the refrigerator.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American