Pineapple Cream Cheese Cupcakes

Moist pineapple cupcakes topped with tangy cream cheese frosting. Sweet, fruity, and perfect for spring, summer, or any time you want a tropical twist.

Ingredients

For the cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup sugar

½ cup brown sugar

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 cup crushed pineapple (with juice, not drained)

For the cream cheese frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

Optional topping:

Crushed pineapple or toasted coconut for garnish

Instructions

Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.

Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, beat sugars, oil, eggs, and vanilla until smooth. Stir in crushed pineapple with juice.

Combine: Add dry ingredients to wet, mixing until just combined.

Bake: Divide batter among cupcake liners (about ¾ full). Bake 18–20 minutes, until a toothpick comes out clean. Let cool completely.

Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

Frost & finish: Pipe or spread frosting onto cooled cupcakes. Garnish with pineapple or coconut if desired.