Irresistible Tropical Pineapple Cupcakes w Cherry Buttercream Bliss

There’s something so magical about the moment you pull a batch of cupcakes from the oven, the aroma filling your home and taking you right back to those sunny childhood summers. I remember visiting my grandma’s house, where she’d whip up delicious treats that danced between fruity freshness and rich sweetness. It felt like a slice of paradise on the plate! That’s why I absolutely adore these Tropical Pineapple Cupcakes with Cherry Buttercream Bliss. They’re like tiny bites of sunshine, each one bringing back fond memories of laughter, warmth, and joyous moments spent with loved ones. Trust me, they’re not just desserts; they’re magic in the air!

Why You’ll Love This Recipe

• Easy to whip up, perfect for any day of the week!
• Bright, tropical flavors that bring a vacation vibe right to your kitchen.
• Decadent cherry buttercream is the cherry on top (pun intended!).
• Perfect for parties or a simple afternoon treat!

Ingredients

Here’s what you’ll need to create these little pieces of heaven:

• For the Cupcakes:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained (fresh or canned; the sweeter, the better!)
• ¼ cup coconut milk (or regular milk, but coconut adds a lovely flavor!)
• For the Cherry Buttercream:
• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust for sweetness)
• 2 tablespoons cherry juice (from a jar of maraschino cherries works beautifully)
• 1 teaspoon vanilla extract
• Maraschino cherries, for garnish (if you like a little extra flair!)

Step-by-Step Instructions

Now, let’s make some cupcake magic happen!

1. Preheat the oven. Preheat your oven to 350°F (175°C). Line a cupcake tray with pretty liners—because cupcakes deserve to be dressed up!
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your cupcakes rise beautifully and are perfectly fluffy.
3. Cream the butter and sugar. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. It should look like sunshine in a bowl… so inviting!
4. Add the eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined; you’ll love the fragrant aroma!
5. Incorporate the wet ingredients. Gently fold in the crushed pineapple and coconut milk, mixing until just combined. Be careful not to overmix; this will keep your cupcakes tender!
6. Combine the mixtures. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Again, remember: a light touch makes for a beautiful cupcake!
7. Fill and bake. Spoon the batter into your lined cupcake tray, filling each cup about 2/3 full. Bake these beauties for 18-20 minutes or until a toothpick inserted into the center comes out clean (or with a few crumbs, which is totally fine!).
8. Cool down. Once baked, let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Patience is key—frosting warm cupcakes can lead to a melty mess!

Pro Tips & Variations

If you want to mix things up, here are some ideas to play with:

• Spice it up: Add a pinch of cinnamon or nutmeg to your batter for a warm, cozy twist!
• Tropical flair: Mix in some shredded coconut or chopped macadamia nuts for an extra crunch.
• Different fruits: Swap out pineapple for mango or papaya; just make sure to adjust the liquid content.
• Vegan option: Use flax eggs instead of real eggs and coconut oil in place of butter. You’ll still get that delicious taste!

Serving Suggestions

These Tropical Pineapple Cupcakes are perfect for all occasions—whether you’re celebrating a birthday, welcoming summer, or just treating yourself to a delicious snack. I love to serve them with a nice cup of coffee or a refreshing iced tea. Picture this: a sunny afternoon, the cupcakes laid out on a beautiful platter, and friends gathered around to indulge. Bliss!

Storage Tips

Want to save some for later? No problem! Here’s how to keep your cupcakes fresh:

• Refrigerate: Place your cupcakes in an airtight container and keep them in the fridge for up to 4-5 days. The cherry buttercream will stay lovely and creamy!
• Freeze: You can freeze the unfrosted cupcakes for up to 2 months. Just wrap them tightly in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature when you’re ready to enjoy.
• Reheat: If you’ve refrigerated your cupcakes, simply let them sit at room temperature for a bit or pop them in the microwave for about 10-15 seconds to make them feel fresh again!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a wonderful natural sweetness, just be sure to chop and drain it well to avoid excess moisture in the batter.

How do I get my buttercream to be fluffy and not grainy?

Make sure your butter is at room temperature (soft but not melted!). Gradually add your powdered sugar and give it a good beating until you achieve the desired fluffiness. If it’s still grainy, keep mixing until all the sugar is completely incorporated.

What can I do if my cupcakes sink in the middle?

Ah, the dreaded sinking cupcake! This can happen if your batter is overmixed or if there isn’t enough leavening agent. Just be gentle with your mixing, and be sure to check the expiration dates on your baking powder and baking soda!

Can I make mini cupcakes instead?

For sure! Just adjust the baking time to about 12-15 minutes, keeping an eye on them. Those little bites of goodness are going to be super cute!

Conclusion

And there you have it! A recipe that’s bursting with tropical flavor and sweetness, perfect for any day that needs a little brightening up. Whether you make them for a special occasion or just because it’s Tuesday, I promise these Tropical Pineapple Cupcakes with Cherry Buttercream Bliss will bring a smile to your face and warmth to your heart. I’d love to hear about your cupcake adventures, so don’t forget to comment below and share how yours turned out. Happy baking, my friend!

Irresistible Tropical Pineapple Cupcakes w Cherry Buttercream Bliss

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• Author: mery
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x

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Description

Indulge in tropical pineapple cupcakes topped with luscious cherry buttercream bliss Perfect for any occasion these treats are a musttry

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Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

¼ cup coconut milk

1 cup unsalted butter, softened (for buttercream)

3–4 cups powdered sugar (adjust for sweetness)

2 tablespoons cherry juice

1 teaspoon vanilla extract (for buttercream)

Maraschino cherries (for garnish)

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Instructions

Preheat your oven to 350°F (175°C). Line a cupcake tray with liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gently fold in the crushed pineapple and coconut milk until just combined.

Gradually add the dry mixture to the wet ingredients, mixing on low speed.

Spoon the batter into the lined tray, filling each cup about 2/3 full. Bake for 18-20 minutes.

Once baked, let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack.

• Prep Time: 30 minutes
• minutes: 5
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: Tropical

Nutrition

• Calories: 250 calories
• Sugar: 20 grams
• Fat: 10 grams
• Saturated Fat: 10 grams
• Carbohydrates: 39 grams
• Fiber: 0 grams
• Protein: 2 grams