A refreshing treat and easy to make, these Pineapple Cupcakes with Cherry Buttercream Frosting combine tropical pineapple, soft cake, and bright cherry flavor for a festive dessert. Each cupcake can hide a maraschino cherry in the center and is finished with a piped or spread cherry frosting—simple, classic, and delicious.
If you love pineapple upside-down cake, these cupcakes are an easy, single-portion twist on that familiar flavor combination. The crushed pineapple keeps the cake moist while the cherry buttercream brings a sweet, fruity finish.
While boxed mixes are handy, this made-from-scratch cupcake batter is straightforward and quick—only a few extra steps stand between you and a batch of tender, pineapple-scented cupcakes.
Why we love these pineapple cupcakes
- Easy to prepare. This recipe is forgiving and fast: creaming, mixing, and baking yield great results even for novice bakers.
- Perfect for warm weather. Pineapple offers a bright, tropical character that’s especially refreshing in spring and summer.
- Cherry buttercream makes them special. A little maraschino cherry juice added to classic buttercream creates a delicate pink frosting with a sweet cherry note—perfect with the pineapple cake.
Ingredients notes
Full ingredient amounts are listed in the recipe card below. A few highlights:
- Butter: Unsalted butter at room temperature yields the best texture for both the cake and frosting.
- Eggs: Use large eggs at room temperature for consistent results.
- Flour: All-purpose flour works well. Spoon and level when measuring to avoid compacting the flour.
- Pineapple: Use crushed pineapple with its juice—do not drain. The juice adds moisture and flavor.
- Maraschino cherry juice: The liquid from the jar of maraschino cherries flavors the frosting and gives it that subtle pink hue.
Recipe variations
- Different frosting: Omit the cherry juice and increase vanilla for a classic vanilla buttercream, or swap in a cream cheese frosting for tang.
- Piña colada twist: Add 1/2 teaspoon coconut extract to the buttercream and sprinkle toasted coconut on top; keep the cherry garnish if you like.
- Extra pineapple flavor: Stir a tablespoon of pineapple juice into the frosting for more tropical flair.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour to make these cupcakes gluten-free.
Step-by-step instructions
Step 1: Preheat oven to 350°F. In a bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
Step 2: Add eggs one at a time, beating only until incorporated. Stir in vanilla.
Step 3: Fold in the crushed pineapple with its juices—do not drain.
Step 4: Whisk the flour, baking powder, and salt together.
Step 5: Add the dry ingredients to the wet mixture in parts, folding or beating just until combined. Avoid overmixing.
Step 6: Spoon batter into lined muffin cups. For the hidden cherry option: fill liners one-third full, press a maraschino cherry into the center, then cover with more batter until they are about two-thirds full. If you prefer no cherry, fill to two-thirds directly.
Step 7: Bake 18–20 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan a few minutes, then transfer to a rack to cool completely before frosting.
Frost the cupcakes
Step 8: For the frosting, cream softened butter until smooth. Add powdered sugar one cup at a time and beat until incorporated.
Step 9: Add vanilla, then add maraschino cherry juice one tablespoon at a time until you reach the desired consistency. The frosting will be a soft, pale pink; add a drop of red food coloring for a stronger color if desired. Chill briefly if the frosting becomes too soft.
Pipe or spread the frosting on fully cooled cupcakes. Garnish with a whole maraschino cherry if you like.
Note: Too much cherry juice will thin the buttercream. Start with small amounts, and reserve additional powdered sugar if you need to thicken the frosting.
Recipe tips
- Frosting yield: This makes plenty of frosting—if you’re spreading rather than piping, you may have leftovers.
- Fresh leavening: Ensure your baking powder is fresh so cupcakes rise properly. A quick fizz test in hot water will confirm activity.
- Cherries in frosting: Chopped maraschino cherries can be stirred into spreadable frosting, but they can clog piping tips. Chop very small if you plan to pipe.
- Make ahead: Cupcakes can be baked a day ahead and stored in an airtight container at room temperature, or refrigerated for up to a week (bring to room temperature before serving).
Other cake and cupcake recipes
- Mocha Cupcakes with Caramel Buttercream
- Easy Vanilla Cupcakes
- Strawberry Peach Shortcakes
- Champagne Lemon Bundt Cake
- One Dish Apple Dump Cake
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Pineapple Cupcakes with Cherry Frosting
Ingredients
For the pineapple cupcakes:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 8 oz crushed pineapple, do not drain
- 1½ cups all-purpose flour
- 1¼ tsp baking powder
- ½ tsp sea salt
- 12 maraschino cherries (optional)
For the cherry buttercream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4–4½ cups powdered sugar
- 1 tsp vanilla extract
- 3–4 tbsp maraschino cherry juice
Instructions
For the cupcakes:
- Preheat: Preheat oven to 350°F. Line a muffin pan with liners.
- Cream butter with granulated and brown sugars until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing until just combined. Stir in vanilla and the crushed pineapple with juices.
- Whisk flour, baking powder, and salt in a separate bowl. Add to the wet ingredients slowly and mix until just combined.
- Spoon batter into liners. For hidden cherries: fill one-third, add one cherry, then top with batter to two-thirds. Or fill to two-thirds without a cherry.
- Bake 18–20 minutes or until a toothpick comes out clean. Cool in the pan briefly, then transfer to a rack to cool completely.
For the frosting:
- Cream softened butter until smooth. Add powdered sugar one cup at a time and beat until incorporated.
- Add vanilla, then add cherry juice 1 tablespoon at a time until desired consistency and flavor are reached. Add a drop of red food coloring if a deeper pink is preferred.
- Frost cooled cupcakes by spreading or piping. Store at room temperature for up to 3 days or in the refrigerator for up to one week.
Notes
This recipe yields a generous amount of frosting—adjust powdered sugar or reserve some if you prefer less. Use fresh baking powder for proper rise. If adding cherries into the frosting, chop very small for piping or leave them out for a smoother pipe.
Nutrition
Carbohydrates: 71 g
Protein: 3 g
Fat: 24 g
Nutrition information is an approximation.
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