These pineapple cupcakes are moist delicious cupcakes that look just like little pineapples. Using yellow frosting and the printable pineapple topper, these summer cupcakes have a tropical flare and are perfect for a picnic or party.
If you’ve seen my recent watermelon cupcakes and flamingo cupcakes, it is easy to discern that I’ve gone a little nuts for fun summer cupcakes. These tropical cupcakes might just be my favorite!
Pineapple Cupcakes
These pineapples cupcakes not only taste like pineapple they look like them too. There is nothing special you need to make these cupcakes except the printable and a piping bag.
Do these Cupcakes have to be refrigerated?
When you make these cupcakes you will want to store them in the refrigerator. When a cake has fresh fruit in it, you want to make sure that it is stored in the refrigerator. You will want to make sure that the cupcakes are covered when you move them to the refrigerator.
Are these cupcakes pineapple flavored?
These are the simplest cupcakes ever. The cupcakes are mixed together with crushed pineapple. This gives the pineapple flavor to these simple cupcakes.
How to Make a Frosting Swirl
When you are making a frosting swirl, you want to start by putting the frosting in a piping bag. Using a star tip, squeeze the frosting out of the piping bag, starting at the edges. Go around the frosting bag and slowly build up at the same time. This will create a frosting swirl.
Pineapple Cupcakes Ingredients
- 1 boxed yellow cake mix
- 1 (20 ounce) can crushed pineapple in juice
- 2 to 3 cups vanilla frosting in yellow (Used Pillsbury Funfetti Frosting in Yellow)
- Pineapple top printable, printed on card stock
How to Make Pineapple Cupcakes
Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz with non-stick cooking spray. (This recipe makes approximately 16 cupcakes.)
Mix together the cake mix and crushed pineapple with juice. Divide evenly among cupcake liners. Bake for 18 to 20 minutes. Cool completely.
Pipe frosting over the cupcake in a circular direction working from the center of the cupcake towards the outside and back to the center.
Attach each pineapple top to a toothpick using clear tape. Press into the cupcake. Alternatively, if you plan to serve immediately AND printed on card stock, you can press the pineapple top directly into the cupcake.
Pineapple Cupcakes
Ingredients
- 1 boxed yellow cake mix
- 1 20 ounce can crushed pineapple in juice
- 2 to 3 cups vanilla frosting in yellow Used Pillsbury Funfetti Frosting in Yellow
- Pineapple top printable printed on card stock
- Toothpicks
- Clear tape
Instructions
- Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz with non-stick cooking spray. (This recipe makes approximately 16 cupcakes.)
- Mix together the cake mix and crushed pineapple with juice. Divide evenly among cupcake liners. Bake for 18 to 20 minutes. Cool completely.
- Pipe frosting over cupcake in a circular direction working from the center of the cupcake towards the outside and back to the center.
- Attach each pineapple top to a toothpick using clear tape. Press into the cupcake. Alternatively, if you plan to serve immediately AND printed on card stock, you can press the pineapple top directly into the cupcake.
Nutrition
More fun cupcakes you’ll love:
The Very Best Snicker Cupcakes
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