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)
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 29g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
