Pineapple Cupcakes with Cake Mix
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These Pineapple Cupcakes with Cake Mix are fluffy, fruity and incredibly easy to make. They start with a simple vanilla cake mix and are transformed with the tropical flavor of canned crushed pineapple, with the juice and all to create delightful crushed pineapple cakes.
Topped with a luscious cream cheese frosting, these cupcakes are made using a box of vanilla cake mix and one whole can of crushed pineapple. You’ll love how fast they come together with minimal ingredients and effort.
A Box, A Can, A Moment.
There’s something so satisfying about turning humble pantry staples into something that feels a little extra.
These pineapple cupcakes start with a box of vanilla cake mix and a can of crushed pineapple but the magic really kicks in with the homemade cream cheese frosting.
I threw them together on a busy day, not expecting much and they totally surprised me. Light, moist, and just tropical enough to feel fun.
The frosting brings it all home, soft, tangy, and whipped from scratch. Honestly? They’re the kind of cupcake that feels like cheating… until you take a bite! Sam x
Ingredients you’ll need
- Vanilla cake mix
- Canned Crushed pineapple
- Eggs
- Extra virgin olive oil
- Full-fat cream cheese
- Unsalted butter
- Powdered sugar
Find the full ingredients, measurements, and method in the recipe card below.
Watch how to make these pineapple cupcakes
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Pineapple Cupcakes with Cake Mix
Ingredients
Method
- Preheat Oven and Prepare Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Line a standard 12-hole muffin pan with paper cupcake liners. Set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or prepare a large mixing bowl with an electric hand beater.
- Mix Ingredients: In the large mixing bowl, combine cake mix, entire can of crushed pineapple including the juice, eggs and oil. Beat on low-medium speed for 1 minute until well combined, scraping down the sides as needed.
- Fill Liners: Evenly divide the batter between the cupcake liners, filling each about 3/4 full.
- Bake Cupcakes: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Mixing:Â In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
- Add Sugar:Â Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting over the tops.
Serve: Enjoy immediately or store as needed.