Pineapple Cupcakes

This recipe comes from Baked by an Introvert. Rich wants to try pineapple cupcakes, and I think it’s a great idea! This recipe uses a coconut frosting, but we used chocolate frosting instead. Makes 12 cupcakes.


  • 1⅔ cups (216 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter softened
  • ¼ cup (53 g) light brown sugar packed
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8-ounce can (234 g) crushed pineapple undrained


  1. Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners.
  2. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
  3. In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes.
  4. With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition.
  5. Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.
  6. Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes (mine take 18) or until a wooden toothpick inserted into the centers comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting.