This post might have affiliate links, please check out my full disclosure policy.

These Pineapple cupcakes are quick to make in less than 30 minutes and are easy to put together without a mixer! The cake is fluffy, moist, and stuffed with tiny pieces of pineapple which give the cupcake so much flavor. Using crushed pineapple in this recipe allows for the flavor to blend really well. Don’t forget to frost these with my easy pineapple frosting recipe.

A pineapple cupcake garnished with candied pineapple on a blue plate next to a resting spoon.
Frost these with pineapple frosting.

Bursting with tropical flavor, these pineapple cupcakes can be made in less than 30 minutes. Literally if a cupcake recipe were a vacation this would be it- with its fruity flavor, and simplicity. These cupcakes have vacation written all over them.

I used the base recipe of my 5 star rated vanilla cupcakes with oil and added crushed pineapple along with it’s juice to the batter, replacing the milk. The result was a fluffy, and moist cupcake that had a tender crumb. Replacing the milk also makes this a dairy free cupcake recipe!

As a trained pastry chef I like to bake with oil when I want a specific light flavor to shine through and don’t want it to compete with butter. In this case, the pineapple does just that. With its natural acidity, it also lends a tender crumb to the cake, ensuring a moist texture that’s second to none.

To take these over the top I paired them with my pineapple frosting, but these would still give off total vacation vibes if you frosted them with coconut frosting, cherry frosting, or even strawberry cream cheese frosting!

Crushed Pineapple

Because pineapple comes in so many canned forms, I want to tell you which is best! For this recipe I use crushed pineapple. This is the best kind to use because the pineapple is really mushed up and it allows for the flavor to go all over the cake without leaving you chomping down on a big piece of fruit.

When measuring, measure with the juice and do not drain. The recipe needs the extra moisture to bake up moist and delicious.

A can of crushed pineapple on blue surface.
The best pineapple to use is crushed pineapple.

Ease of recipe

One of my favorite things about this recipe is how easy it is to make. Because it’s made with oil and not butter, there is no creaming element that you would need a mixer for. All you need is a bowl and a good whisk or wooden spoon.

It’s also made in one bowl- it’s like a vacation from washing dishes!

Making the cupcakes

  • Prepare for baking: Make sure your ingredients are at room temperature. Preheat the oven to 350F. Line a muffin tin with cupcake liners and set it aside.
  • Combine the dry ingredients: In a large mixing bowl combine the sugar, all-purpose flour, baking powder, baking soda, and kosher salt. Whisk to combine and evenly distribute the ingredients.
  • Add the wet ingredients: To the bowl with the dry ingredients, add the crushed pineapple with juice, vanilla, vegetable oil, and egg. Mix just until fully combined.
  • Assemble the cupcakes: Pour the cupcake batter into the cupcake liners making sure the batter is evenly distributed and that it’s only filled 2/3 full.
  • Bake and cool: Bake the cupcakes for 18 minutes or until an inserted toothpick comes out clean. Let them cool completely before adding toppings or frosting.
Dry ingredients for cupcakes in a bowl on a blue surface.
Add the dry ingredients to a bowl large enough that you can make the whole batter in.
Cupcake batter in a glass bowl on a blue surface.
Mix with a spatula to break up the lumps.
Crushed pineapple with its juice in a measuring cup.
Don’t drain the crushed pineapple.
Cupcake batter in a gray muffin tin.
Fill 2/3 of the way full.

Decorating

After making pineapple frosting, I used a large closed star tip and a piping bag to frost and then topped with a sugared pineapple. If you don’t have piping bags you can snip the corner of a zip top bag and use that to frost cupcakes too.

Three pineapple cupcakes on a small platter on top of a yellow napkin.
Garnish with candied or dried pineapple.

Yield

This recipe makes 12 cupcakes exactly. You could also use this same batter to make mini pineapple cupcakes. All you do is fill a mini muffin tin with mini liners, fill a little more than halfway and bake for 12 minutes. The recipe would probably make about 36 minis if not more.

How to store

Storing– You can either store the cupcakes at room temperature in an airtight container for 3 days, or you can store them in a fridge for up to 5 days. It doesnt matter if they are frosted or not. Unless the frosting is a cream cheese or a whipped cream frosting it can be left out at room temp.

Freezing- Freeze the cupcakes unfrosted. Place them in an airtight container or in a zip top bag with as much air taken out as possible. Freeze for up to 3 months. Move to the fridge the night before you want to use them and take them out 30 minutes before frosting.

A pineapple cupcake garnished with candied pineapple on a blue plate next to a resting spoon.
5 stars (1 rating)

Quick and Moist Pineapple Cupcakes

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 12 cupcakes
These Pineapple cupcakes are quick to make in less than 30 minutes and are easy to put together without a mixer! The cake is fluffy, moist, and stuffed with tiny pieces of pineapple which give the cupcake so much flavor. Using crushed pineapple in this recipe allows for the flavor to blend really well. Don't forget to frost these with my easy pineapple frosting recipe.
Print Pin Review Save

Ingredients

  • 3/4 cup (150 g) granulated sugar
  • 1 1/4 cup (156.25 g) all-purpose flour
  • 1 tsp (1 tsp) baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/2 tsp (0.5 tsp) kosher salt
  • 6 oz (170.1 g) crushed pineapple, with juice (dont drain)
  • 1 tsp (1 tsp) vanilla extract
  • 1/4 cup (54.5 g) vegetable oil
  • 1 (1) egg, large

1 Batch Pineapple frosting

    Instructions
     

    • Preheat the oven to 350F and line a muffin tin with cupcake liners.
    • Dry ingredients for cupcakes in a bowl on a blue surface.
      In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
    • Next add in the 6 oz crushed pineapple, teaspoon of vanilla, 1/4 cup vegetable oil, and 1 egg.
    • Cupcake batter in a glass bowl on a blue surface.
      Mix until combined but do not overmix.
    • Cupcake batter in a gray muffin tin.
      Fill each muffin tin 2/3 of the way full. An ice cream scoop works well here.
    • Bake for 18 minutes. The cupcake domes should be golden in color and springy when pressed lightly.
    • Remove from the oven and let cool 10 minutes in the tin, then remove to a wire rack to cool completely.
    • A pineapple cupcake garnished with candied pineapple on a blue plate next to a resting spoon.
      Frost with pineapple frosting.

    Notes

    Try frosting with coconut frosting too!
    Serving: 1cupcake, Calories: 151kcal, Carbohydrates: 25g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 14mg, Sodium: 161mg, Potassium: 37mg, Fiber: 1g, Sugar: 15g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
    Course: Cupcakes
    Author: Sam Adler
    Cuisine: American
    Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

    I love when you share my recipes!!