Pineapple Cream Cupcakes

Pineapple Cream Cupcake

Don’t these just look like summer?  Pineapple cake with cream cheese frosting–so simple but so delicious.  Dress them up with a slice of pineapple and maraschino cherries!  Okay, okay you might recognize these from last year’s Pineapple Cupcakes, but they were so popular on the blog I wanted to include them in my new book but I wanted to revamp the recipe a little and take better photos.  So this is out of my new cookbook Make it with a Cake Mix, enjoy!

Pineapple Cream Cupcakes

The Story:

I like to think that I’m one of those girls that can just hang out on the beach with some fancy (non-alcoholic) drink in her hand for hours.

But every time I try, I only last 5 minutes.

I burn way too fast.  I feel like an idiot next to all the girls in their itsy-bitsy bikinis.  And I just get bored.

Pineapple Cream Cupcakes

Pineapple Cream Cupcakes


Pineapple Cake:
1 box yellow cake mix
1/3 C. melted butter, cooled
3 eggs
1 1/4 C. crushed pineapple with juice
2 tsp. vanilla extract
Cream Cheese Frosting:
1/2 C. butter, softened
8 oz cream cheese, softened
1 tsp. vanilla extract
3-4 C. powdered sugar
Maraschino Cherries for decoration


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl combine butter, eggs, pineapple and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until and inserted knife comes out clean.
6. Let cool.
7. Frosting: Beat butter and cream cheese for 2 minutes until smooth. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add milk or cream.
8. Pipe onto cooled cupcakes and top with a cherrie and sprinkles to dress them up.
9. Bust out a lawn chair and pretend you're on Spring Break.

16 thoughts on “Pineapple Cream Cupcakes

  1. 1
    Magy says:

    Next one to try because i love pineapple

  2. 2

    These are so festive and fun! 🙂

  3. 3

    Beautiful photos! Look amazing!!

  4. 4
    jenifer says:

    These look so summery! I can’t wait to try them.

  5. 5

    My mom loves pineapple, so I will try this recipe. Thanks!

  6. 6
    Jen says:

    Is the confectionary sugar 3 to 4 cups or 3/4 cups? Thanks!

  7. 7
    Danielle says:

    I made these for memorial day and everyone loved them!

  8. 8
    Allison says:

    How many cupcakes does this recipe yield?

  9. 9
    Sylvia Foster says:

    About 18

  10. 10
    Arlene says:

    I made three batches of these with a slight variation, and they were an ENORMOUS hit! (That’s why I made them twice more after the first time.)

    I made the cupcakes as above (I got 20 out of the recipe), but for the frosting instead of the vanilla extract I used 1 tsp. of coconut extract and 1 tsp. of rum extract, then sprinkled the tops with coconut before adding the cherry. Top them off with a paper umbrella and you’ve got pina colada cupcakes!

  11. 11
    Stephany says:

    I’m very new to baking. Thank you for this recipe. What tips can you give me to make these a day in advance and still have yummy frosted cupcakes?

    I want to know how to best store them over night and still be moist the next day? I can keep them cold during traveling if needed. How will the frosting hold if I frost them the night before?

  12. 12
    Ellie says:

    For the cream cheese frosting would you suggest it tastes better with regular butter or unsalted butter?

    • 12.1
      Baker4life says:

      I always use salted butter. I have used unsalted before and never really liked the taste of it. it never made my frosting pop

  13. 13
    CakenGifts says:

    very nice recipe. awesome cake recipe.

  14. 14
    a bunn says:

    do they have to be kelp in ref. ?

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