Say aloha to this tropical treat brimming with yummy pineapple flavor! One bite will have you dreaming of a tropical paradise full of blue skies and warm sunshine with the wind in your hair and the sand between your toes. The cupcakes are light, moist, buttery, loaded with crushed pineapple, and perfectly paired with a creamy, fluffy, sweet pineapple buttercream frosting for a double dose of pineapple in every bite. So simple and so delicious, this sweet treat is fun to make and eat, and is perfect for a summer party or luau.
Makes 18 cupcakes
Ingredients
Pineapple Cupcakes
2⅓ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
⅔ cup unsalted butter, room temperature
1 cup granulated sugar
1 box pineapple flavored gelatin
3 large eggs
⅓ cup pineapple juice (from the drained crushed pineapple)
1 tsp pure vanilla extract
¾ cup whole milk
Yellow food coloring, if desired
1 (20 oz) can crushed pineapple, well drained
Pineapple Buttercream
1⅓ cup unsalted butter, room temperature
1 tsp pure vanilla extract
¼ tsp salt
3⅔ cups confectioners’ sugar
2 Tbsp Crush pineapple powdered drink mix
Yellow food coloring, if desired
Directions
Pineapple Cupcakes
Preheat oven to 350°F and line a muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Scrape down the sides of the bowl and add the sugar and gelatin. Mix until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pineapple juice and vanilla extract until incorporated.
Gradually add in the flour mixture, alternating with the milk, beating on low speed after each addition just until combined. Mix in the yellow food coloring, a few drops at a time, until the desired color is achieved.
Use a rubber spatula to fold in the crushed pineapple until fully incorporated.
Spoon the batter into the prepared pan, filling each cavity about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
Pineapple Buttercream
In a large bowl, use an electric handheld mixer to beat the butter on high speed until smooth and creamy.
Add the vanilla and salt and beat until well combined.
With the mixer on low speed, gradually add the confectioners’ sugar, drink mix, and yellow food coloring until completely combined.
Transfer the frosting to a piping bag and frost each cupcake. Store in the refrigerator until ready to serve. Enjoy!