Pineapple Cupcakes with Pineapple Cream Cheese Frosting
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The other day, I found myself craving something bright, sunny, and tropical—so I headed to the kitchen and whipped up these delightful pineapple cupcakes topped with pineapple cream cheese frosting. I started with a trusty shortcut: a boxed cake mix. For this batch, I chose a golden vanilla cake mix as the base, which gave the cupcakes a soft, buttery flavor and a light texture that paired beautifully with the pineapple theme.
Looking back, I wish I had swapped out some of the water for pineapple juice—it would have added an extra layer of fruity flavor and made the tropical notes pop even more. If you’re planning to make these, that’s a simple tweak I’d definitely recommend. You could also start with a pineapple-flavored cake mix if you want to go all in on the theme—either way, you’re in for a treat.
For the frosting, I kept things easy and delicious by using a tub of spreadable pineapple cream cheese as the base. It added just the right amount of tang and tropical sweetness, and made the cupcakes feel extra special without a lot of fuss. And thanks to my Demarle cupcake pan, cleanup was a breeze, and the cupcakes popped out perfectly every time. These little tropical gems are fun, flavorful, and perfect for summer gatherings or anytime you want to bring a little sunshine to your dessert table.
Ingredients for Pineapple Cupcakes & Pineapple Cream Cheese Frosting
- GOLDEN VANILLA CAKE MIX (OR IF YOU CAN FIND A PINEAPPLE CAKE MIX)
- JELL-O COCONUT CREAM INSTANT PUDDING
- CRUSHED PINEAPPLE
- PHILADELPHIA PINEAPPLE SPREADABLE CREAM CHEESE
- BUTTER OR MARGARINE
- POWDERED SUGAR
- COOL WHIP WHIPPED TOPPING
- TOASTED COCONUT
Instructions for Pineapple Cupcakes & Pineapple Cream Cheese Frosting
Start by preparing your cake batter according to the package directions—but here’s where the magic begins. Mix in a packet of dry vanilla pudding mix with an electric mixer to give the cupcakes extra moisture and richness. Then gently fold in crushed pineapple for that sweet tropical flavor in every bite.
Once your batter is ready, spoon it into a muffin tin that has been greased or lined with cupcake liners, filling each cup about 2/3 full. You should get around 24 cupcakes. Bake according to the time and temperature listed on your cake mix box, then let them cool completely before frosting.
While the cupcakes are baking and cooling, it’s time to whip up the dreamy pineapple cream cheese frosting. In a large mixing bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated. Then gently whisk in the COOL WHIP to lighten things up and add a fluffy texture.
For easy decorating, transfer the frosting to a resealable plastic bag (or a piping bag if you have one). Snip a small corner off the bottom of the bag and insert your favorite piping tip—or just use the bag as-is for a rustic swirl.
Once the cupcakes are cool, pipe the frosting on top and finish with a sprinkle of toasted coconut for a little crunch and a lot of island vibes. Serve, share, and enjoy your tropical escape in cupcake form!
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely chopped and well-drained. Fresh pineapple adds a vibrant flavor, but too much moisture can affect the texture of the cupcakes—so pat it dry with a paper towel before folding it into the batter.
What kind of pudding mix should I use?
Coconut cream instant pudding works best. It enhances the flavor and gives the cupcakes a soft, moist texture. Avoid cook-and-serve pudding, as it won’t blend properly into the batter.
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day in advance and store the unfrosted cupcakes in an airtight container at room temperature. The frosting can be made ahead, too—just keep it refrigerated until you’re ready to frost.
Do I need to store the frosted cupcakes in the refrigerator?
Yes, because the frosting contains cream cheese and COOL WHIP, it’s best to store them in the fridge them. Take them out about 30 minutes before serving so the frosting softens slightly.
Can I use a different frosting?
Of course! A classic cream cheese frosting or even whipped topping with a splash of pineapple juice would work well. But the pineapple cream cheese version really brings out the tropical flavor.
How do I toast coconut for the topping?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown. Keep a close eye—it can go from toasted to burnt quickly!
Can I make this recipe into a cake instead of cupcakes?
Yes! Just pour the batter into a greased 9×13-inch pan and bake according to the cake mix instructions, adjusting the time as needed. Frost and sprinkle with coconut once cooled.
FOR MORE RECIPES LIKE THIS, TRY:
- Carrot Cake Cupcakes
- Banana Cupcakes with Cinnamon Vanilla Icing
- Zucchini Cupcakes with Caramel Frosting
- Twinkie Cake
Pineapple Cupcakes with Pineapple Cream Cheese Frosting
Real Mom Kitchen
Equipment
Ingredients
- 13.25 oz pkg golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
- 3.9 oz pkg JELL-O Coconut Cream Instant Pudding
- 8 oz can crushed pineapple , drained
- 8 oz pkg PHILADELPHIA Pineapple Spreadable Cream Cheese
- ½ cup butter or margarine, softened
- 4 cups powdered sugar 16 oz pkg
- 1 cup COOL WHIP Whipped Topping thawed
- toasted coconut for topping if desired
Instructions
- Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
- Frost cupcakes with frosting. Sprinkle with toasted coconut.
