There’s something magical about the combination of pineapple cupcakes with cherry buttercream. Imagine biting into a soft, fluffy cupcake that teases your taste buds with tropical sweetness, only to be met by a luscious cherry frosting that dances on your palate. It’s like a mini vacation for your senses, making every day feel like a sunny beach getaway. For more inspiration, check out this delicious cake recipes.
I remember the first time I made these delightful treats. It was during a family gathering where the competition for the best dessert was fierce. Everyone brought their A-game, but when I unveiled my pineapple cupcakes with cherry buttercream, they stole the show. The laughter and compliments were worth every bit of effort! For more inspiration, check out this more dessert recipes.
Why You'll Love This Recipe
- These pineapple cupcakes with cherry buttercream are incredibly easy to make and perfect for any occasion
- Their tropical flavor profile will transport you straight to paradise
- The vibrant colors and delightful aroma make them visually appealing on any dessert table
- Versatile enough to enjoy at parties or just because you deserve a treat!
I still chuckle when I think about how my cousin tried to sneak off with the last cupcake, only to trip over his own feet in excitement.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for light and fluffy cupcakes; sift it for best results.
- Granulated Sugar: Sweeten the mix perfectly; adjust based on your sweetness preference.
- Baking Powder: Essential for those fluffy textures; fresh baking powder makes all the difference.
- Salt: Just a pinch enhances flavors; don’t skip it!
- Unsalted Butter: Softened butter is key for creamy batter; it gives richness and moisture.
- Pineapple Puree: Fresh or canned works well; it adds natural sweetness and tropical flair.
- Eggs: Room temperature eggs create a better emulsion in your batter.
- Cherry Jam: This will be swirled into the frosting; choose a quality jam for superior flavor.
- Powdered Sugar: For that sweet, velvety buttercream texture; sift before mixing.
- Heavy Cream: Adds richness to your frosting; use full-fat for best results.
- Vanilla Extract: A splash elevates all flavors beautifully; opt for pure vanilla if you can.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven and Prepare Muffin Tin: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until evenly combined. This step ensures even rising later.
Cream Butter and Sugar: In another bowl, beat softened butter and sugar until fluffy—about 3-5 minutes should do it. The mixture should look pale and airy.
Add Eggs and Pineapple Puree: Gradually add eggs one at a time while mixing well after each addition, then fold in pineapple puree gently until just combined.
Combine Wet and Dry Ingredients: Slowly mix dry ingredients into wet until just blended. Avoid overmixing—lumps are okay!
Bake Your Cupcakes: Fill the muffin cups about two-thirds full with batter. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean from the center.
Make Cherry Buttercream: While cupcakes cool, whip softened butter until creamy, then gradually add powdered sugar followed by heavy cream and vanilla extract until fluffy.
Frost Your Cupcakes: Once cooled completely, pipe or spread cherry buttercream generously on top of each cupcake. You can add extra cherry jam on top if you’re feeling fancy!
Enjoy these pineapple cupcakes with cherry buttercream at parties or simply as an afternoon pick-me-up! They never fail to bring smiles all around.
You Must Know
- Pineapple cupcakes with cherry buttercream are fun to make and even more fun to eat
- These delightful treats combine tropical flavors with a rich, creamy frosting that will leave everyone asking for seconds
- Plus, they’re perfect for summer gatherings or a cozy afternoon snack
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then gradually add wet ones for a smooth batter.
Add Your Touch
Feel free to add crushed pineapple or coconut flakes to the batter for extra flavor and texture.
Storing & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them.
Chef's Helpful Tips
- Always use fresh pineapple for the best flavor and moisture balance
- Don’t skip chilling the buttercream; it helps achieve perfect spreading consistency
- Remember to sift powdered sugar to avoid lumps in your frosting!
My friend once told me these pineapple cupcakes reminded her of summer vacations, filled with laughter and sunshine. It’s always heartwarming when food creates such lovely memories!
FAQ
Can I use canned pineapple for the cupcakes?
Yes, but make sure to drain it well before adding.
How can I make the cherry buttercream less sweet?
Try adding a pinch of salt or using less powdered sugar in the frosting.
What’s the best way to decorate my pineapple cupcakes?
Use a piping bag for beautiful swirls of cherry buttercream on top!
Pineapple Cupcakes with Cherry Buttercream
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
Description
Indulge in a slice of paradise with these Pineapple Cupcakes topped with luscious Cherry Buttercream. Each soft, fluffy cupcake bursts with tropical sweetness, perfectly complemented by creamy cherry frosting. Ideal for parties or a personal treat, these cupcakes are sure to make any occasion feel like a sunny getaway.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup pineapple puree (fresh or canned)
- 3 large eggs (room temperature)
- 1 cup cherry jam (for frosting)
- 2 cups powdered sugar (sifted)
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then fold in pineapple puree.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fill muffin cups two-thirds full and bake for 20-25 minutes or until golden brown.
- For the cherry buttercream, beat softened butter until creamy, then add powdered sugar gradually followed by heavy cream and vanilla extract until fluffy.
- Frost cooled cupcakes generously with cherry buttercream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor and texture, consider folding in crushed pineapple or coconut flakes into the batter. Store leftover cupcakes in an airtight container at room temperature for up to three days.
