Pineapple cupcake recipe, learn how to make easy pineapples from scratch with canned pineapples and no butter.
Cupcakes and I are besties and I’d usually not say no if a good cupcake comes my way, especially if it’s chocolate-flavoured. However, this pineapple cupcake recipe is a dream – it’s beginner-friendly, frosting-optional, and uses fruit which is, well, healthy-ish, right? It’s also fail-proof because I have made three batches on three different days with great results every time.
The basic pineapple cupcake recipe is from food.com but I have since tweaked the original recipe to suit my taste, including the method of making them because they seem to work just fine even if you get a bit lazy mixing up the batter like I do. I have also tried with fresh as well as canned pineapples and let me tell you canned pineapples churn out better cupcakes. It could be because of their consistent texture but hey, I am not complaining because using canned pineapples to make this pineapple cupcake recipe does eliminate the extra step of having to cook the fresh pineapples before adding to the batter.
The last time I made them, I used my mini cupcake pan to test out the same pineapple cupcake recipe and they came out even better! They are mini-sized and so much better for sharing or taking around to work or to a friend’s. Plus, the baking time is much lesser so you are done with the whole process of ingredients to cupcake in lesser time. Anything that gets me quicker to a cupcake has got to be a win! Another interesting thing about this pineapple cupcake recipe is that it uses no butter. The oil and the baking powder + egg combo is enough to make them fluffy and beautiful.
If you love cupcakes, here are a few more cupcake and muffin recipes I recommend:
Blueberry muffins with yogurt
While chocolate pomegranate cupcakes
Eggless lemon poppy seed muffins
Blueberry streusel muffins (another favourite!)
- 1 cup plain flour (maida)
- 1.5 tsp baking powder
- A pinch of salt
- 3⁄4 cup white sugar (I use a little lesser)
- ⅓ cup oil (any neutral tasting oil will do, like vegetable oil)
- 1 egg
- ½ cup milk
- ½ tsp vanilla extract
- 1 cup neo foods canned pineapple chunks
- Preheat oven to 350F/180C. Line muffin pan with paper liners or spray with a non-stick spray. How to pre heat an oven.
- In a bowl, mix together flour, baking powder, and salt
- Chop the pineapples into smaller pieces
- Add 1-2 tbsp of the flour mixture to the pineapple and mix well. This is called dredging and will prevent the pineapple pieces from sinking to the bottom of the cupcakes as they bake
- In a larger bowl, add the oil, sugar, milk, and egg
- Whisk until well combined
- Add the remaining flour mixture in three additions to the above wet ingredients, whisking gently after each addition. Don't beat the batter too much, just until the flour disappears into the wet ingredients
- Add the pineapple pieces and vanilla extract and mix gently to combine
- Spoon batter into prepared muffin pans
- Bake in preheated oven for 22-25 minutes (for regular-sized cupcakes) or 12-15 minutes (for mini cupcakes)
- The tops will turn a golden brown and a skewer inserted into the cupcakes should come out with moist crumbs and not sticky batter
- Remove from oven and let the cupcakes cool in the pan for 10 minutes before removing onto cooling racks
- You can frost them if you'd like but these cupcakes are perfectly sweet and delicious without any
- Store in airtight containers at room temperature for up to two days or refrigerate up to a week
Step by Step Pineapple Cupcake Recipe
Preheat oven to 350F/180C. Line muffin pan with paper liners or spray with a non-stick spray. In a bowl, mix together flour, baking powder, and salt
Chop the pineapples into smaller pieces and add 1-2 tbsp of the flour mixture to the pineapple and mix well. This is called dredging and will prevent the pineapple pieces from sinking to the bottom of the cupcakes as they bake
In a larger bowl, add the oil, sugar, milk, and egg
Whisk until well combined
Add the remaining flour mixture in three additions to the above wet ingredients, whisking gently after each addition. Don’t beat the batter too much, just until the flour disappears into the wet ingredients
Add the pineapple pieces and vanilla extract and mix gently to combine
Spoon batter into prepared muffin pans
Bake in preheated oven for 22-25 minutes (for regular-sized cupcakes) or 12-15 minutes (for mini cupcakes). The tops will turn a golden brown and a skewer inserted into the cupcakes should come out with moist crumbs and not sticky batter
Remove from oven and let the cupcakes cool in the pan for 10 minutes before removing onto cooling racks. You can frost them if you’d like but these cupcakes are perfectly sweet and delicious without any. Store in airtight containers at room temperature for up to two days or refrigerate up to a week. I took them to work the day after baking them and they were soft and delicious on day 2 as well!
Tips and Tricks:
- The cupcakes turn out quite sweet if you use 3/4 cup sugar as mentioned in the recipe so keep it that way if you like your desserts sweet. I add a little less (minus 2 tablespoon or so) and that’s perfect
- If you use fresh pineapples, cook them in a bit of water until soft and then proceed with the recipe. In this case, use the 3/4 cup sugar since canned pineapples are usually sweeter than fresh ones
- If you want to try an eggless pineapple cupcake recipe, replace the egg with 1 tbsp flax seed powder mixed in 3 tbsp water. This works well, I have tried it once.
- If you plan to frost the cupcakes, definitely add lesser sugar, around 1/2 cup should suffice
- You can also bake this batter in a regular 8″ cake pan or even a mini bundt pan
This post is sponsored by Neo Foods. You can check out their website for a full range of their products and also purchase them at Amazon.in, Big Basket, Nature’s Basket, and Food Hall. The recipe, images, opinions, typos, etc are my own.
For pineapple cupcake recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
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