Pineapple Cupcakes with Cake Mix

Soft, moist Pineapple Cupcakes made with cake mix and canned pineapple! The perfect easy treat for summer parties, birthdays or whenever you're craving tropical flavor.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings regular cupcakes

Calories 506kcal

Author Samantha Pickthall

Ingredients

Cupcakes

1 (15.87 oz. / 450g) Vanilla or Yellow Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
16 oz. (454g) crushed pineapple in juice, do not drain juice
3 large eggs
1/2 cup extra virgin olive oil

Cream Cheese Frosting

8.8 oz. (250g) full-fat block cream cheese, at room temperature
120 g unsalted butter, softened at room temperature
3 1/2 cups (420g) powdered sugar/icing sugar

US Customary - Metric

Instructions

Cupcakes

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.

Cream Cheese Frosting

Mixing: 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: 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.

Video

Notes

Store: Keep the cupcakes in an airtight container at room temperature or in the refrigerator for up to 3–5 days.

Freeze: Without the frosting, wrap each cupcake individually in plastic wrap, then place into a freezer-safe airtight container or zip-lock bag. Label with the freeze date and freeze for up to 3 months.

Thaw: Thaw frozen cupcakes at room temperature for several hours or overnight in the refrigerator. Frost once fully thawed.

Nutrition