Pineapple Cupcakes with Pineapple Flowers and Cream Cheese Frosting Recipe

These pineapple cupcakes are moist and delicious with subtle hints of pineapple in every bite. And with mini chunks of pineapple throughout the cupcake, you get an extra burst of pineapple sweetness in certain bites. Even non-pineapple lovers will enjoy the subtle sweet flavors in this cupcake. These cupcakes pair well with the tart sweet flavor of cream cheese frosting, and are tied together beautifully with a dried pineapple flower on top. These cupcakes can truly brighten up anyone's day, so go ahead and give them a whirl, you won't be sorry.

Before You Get Started Making Pineapple Cupcakes With Cream Cheese Frosting

Weigh/Measure all of the ingredients

Choose your favorite cupcake liner

Remove butter, cream cheese, and eggs to come to room temperature

Preheat oven to 350 degree (F)

Pineapple Cupcakes With Cream Cheese Frosting Ingredients And Amounts (Yields ~28 cupcakes)

Pineapple Cupcakes

2 1/2 cups (350g) all-purpose flour

1 1/2 tsp (5g) baking powder

1/2 tsp (3g) baking soda

1/2 tsp (3g) salt

3 eggs

1 3/4 cups (350g) sugar

1 cup (224g) vegetable oil

1 tsp (4g) vanilla extract

3/4 cup (181g) sour cream - room temperature

1 1/2 cups canned crushed pineapple (drained slightly)

Cream Cheese Frosting

3/4 cup (170g) unsalted butter - softened at room temperature

1 8oz (226g) cream cheese - softened at room temperature

3 cups (345g) confectioners sugar (powdered sugar)

1 tsp (4g) vanilla extract

Pineapple Cupcakes With Cream Cheese Frosting Step-By-Step Directions

For Pineapple Cupcakes

1) Preheat oven to 350 degrees (F).

2) In a mixing bowl, sift flour, baking powder, baking soda, and salt together, and set aside.

3) In the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl if using a handheld mixer) combine eggs and sugar and mix on medium-high speed for 3-4 minutes until light in color.

4) With the mixer on low speed add in the oil and vanilla and mix until blended.

5) Add in the sour cream and crushed pineapple and mix on low until all of ingredients are incorporated.

6) Add in the dry ingredients from Step 2 and only mix until the dry ingredients are incorporated. Don't over mix the batter.

7) Fill each cupcake liner about 2/3 full and bake for about 17-19 minutes, or until a toothpick comes out clean.

8) Place cupcakes on a cooling rack to cool completely.

For Cream Cheese Frosting

1) Combine butter and cream cheese in the bowl of a stand mixer (or mixing bowl if using a handheld mixer) on medium speed until light and fluffy.

2) With the mixer on low, gradually add powdered sugar until combined (we recommend sifting the powdered sugar for a smoother frosting).

3) Add vanilla extract, then turn mixer to med-high speed and mix for about 4-5 minutes. This will lend to a light and fluffy frosting.

4) Frost cooled cupcakes and enjoy!

Pineapple Flowers

1) Preheat oven to 225 degrees (F).

2) Slice thin layers of round slices of cored pineapple (you can used canned or freshly cut from the produce section). Don't worry about cutting the pineapple slices too thin, it's a bit difficult since the pineapple is already cored. Cut a slit on one side of the pineapple slice.

3) Place the slices on a Silpat or parchment paper lined baking sheet and bake for 30-40 minutes on one side and then flip and bake for 30-40 more minutes on the other side - be careful when flipping the slices. When done, the edges will be somewhat crisp and the middle could still be a bit soft.

4) When they're done, immediately grab the pineapple slices and roll them, they'll resemble a flower shape. If the slice is too big, you can cut a pineapple slice into two pieces. We suggest to have the cupcakes frosted and ready to go, so you can place the flower on top of the icing so the flower will hold it's shape.

Pineapple Cupcakes With Cream Cheese Frosting Sweet Notes

We purchased already cut and cored fresh pineapple slices

Have the cupcakes freshly frosted before placing the pineapple flowers

Pineapple cupcakes recipe adapted from Glorioustreats.com