Name: Pineapple Cream Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1/3 cup melted butter (cooled); 3 eggs; 1 1/4 cups crushed pineapple (with juice); 2 tsp vanilla extract; 1/2 cup butter (softened); 8 oz cream cheese (softened); 3-4 cups powdered sugar; Optional: cherries and sprinkles for topping

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Introduction

These Pineapple Cream Cupcakes are a delightful twist on a classic treat, combining moist pineapple-infused cake with a rich cream cheese frosting. Perfect for any occasion, they bring a tropical touch to your dessert table that’s sure to impress.

Three yellow cupcakes sit on a white cake stand with a smooth, round pedestal, placed on a white marbled surface. Each cupcake has three main layers: the light golden-brown cupcake base at the bottom, a thick swirl of white creamy frosting on top, and a garnish made of a bright yellow pineapple slice and a small, shiny red cherry standing upright in the frosting's center. The scene has a soft, blurred background, making the cupcakes the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
1/3 cup melted butter (cooled)
3 eggs
1 1/4 cups crushed pineapple (with juice)
2 tsp vanilla extract
1/2 cup butter (softened) for frosting
8 oz cream cheese (softened)
3-4 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
Step 2: In a mixing bowl, combine the cooled melted butter, eggs, crushed pineapple with juice, and vanilla extract. Mix thoroughly.
Step 3: Sift the yellow cake mix and gently fold it into the wet ingredients until the batter is smooth and well combined.
Step 4: Fill each cupcake liner about three-quarters full with the batter. Bake for 17-22 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Allow the cupcakes to cool completely in the pan before removing and frosting.
Step 6: To make the frosting, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, mixing until you reach your desired frosting consistency.
Step 7: Generously frost the cooled cupcakes. For an extra special touch, top with cherries and sprinkles if desired.

Tips & Variations

Use fresh pineapple for a fresher taste, but be sure to drain it well to avoid a soggy batter.
For a tropical twist, add shredded coconut to the frosting or sprinkle on top.
You can substitute the yellow cake mix with a vanilla or white cake mix for a slightly different flavor.
If you prefer a lighter frosting, reduce the amount of butter and add a bit of milk to thin it out.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, refrigeration is necessary. Before serving, let the cupcakes sit at room temperature for about 15 minutes for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Three light yellow cupcakes each have a swirl of smooth white frosting on top. Each frosting swirl is decorated with a slice of fresh yellow pineapple with green edges, placed upright, and a small bright red berry in front. The cupcakes are wrapped in white paper liners and sit on a white stand with a smooth edge, all set against a background with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Yes, canned crushed pineapple works perfectly. Make sure to include the juice as it adds moisture and flavor to the batter.

How do I prevent the frosting from being too runny?

Ensure both the butter and cream cheese are softened but not melted. Gradually add powdered sugar until the frosting reaches a thick, spreadable consistency. Chilling the frosting slightly before applying can also help.