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This is an excellent recipe for a more tropical taste I added coconut to the top, this would also be great with a little rum extract. I would recommend this recipe to anyone who's looking for something refreshing.
Submitted by RettaJo

Pineapple Cupcakes

Small Pineapple pieces make these cupcakes juicy and delicious. Great for parties. These can be made well in advance Freezable for up to 3 months! "


-1 can crushed pineapple (340 gram or 11.9oz)
-1 cup melted butter
-175 gram sugar (6.13oz)
-3 eggs
-200 gram flour (7oz)
-60 gram chopped almonds (2.1oz)
-1 1/2 tsp. baking powder

-150 gram powder sugar (5.25oz)
-2 Tbsp. pineapple juice
-75 gram sliced almonds for topping (2.63oz)


Preheat oven to 395F. Drain the pineapples and keep 2 tbsp of the juice for the glaze.
In a microwaveable bowl melt the butter and add the sugar. Blend well and add the eggs, 1 egg at a time. Blend on medium for 2 minutes.
In a separate bowl, combine flour, baking powder, chopped almonds, and add the well drained crushed pineapples. Now take the pineapple and flour mixture and add it to the butter/sugar and egg mixture. Don't use mixer, just slightly mix it with a spatula. Place your backing cups on a baking sheet or into a muffin form and fill each of them about half way with your dough. Place your cupcakes on the center rack in the oven and bake for about 15-20 minutes. Let cool.
After the cupcakes are cooled off, combine the sifted powdered sugar and pineapple juice to a glaze. Sprinkle over all your cupcakes and place your sliced almonds immediately on top of the glaze. As the glaze hardens it will keep the almond slices nicely in place.
Extra: These cupcakes can be made in advance and can be frozen in a airtight container (without the glaze) for up to 3 month.
Bon Appetite!

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24 Cupcakes

Nutritional Information
Per Serving

no nutrition information available

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