These pineapple cupcakes are soft, moist, and full of tropical flavor. Perfect for warm-weather gatherings or a fruity twist on classic cupcakes.

Scale

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup avocado oil

⅔ cup cane sugar

2 large eggs

1 cup crushed pineapple (drained, reserve 1 tbsp juice)

Optional: ½ tsp cinnamon, ⅓ cup shredded coconut

Preheat oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, mix flour, baking powder, baking soda, salt (and cinnamon if using).

In another bowl, beat oil, sugar, and eggs until well blended.

Stir in the pineapple and 1 tbsp reserved juice.

Fold dry ingredients into the wet mixture, mixing until just combined.

Spoon batter into liners, filling 2/3 full.

Bake 18–20 minutes, until tops are golden and a toothpick comes out clean.

Cool in pan 5 minutes, then transfer to wire rack.

Frost once fully cooled using cream cheese or coconut frosting.

Drain pineapple well to avoid soggy texture.

Cool cupcakes fully before frosting.

Store unfrosted cupcakes in freezer-safe bags for up to 2 months.

Keywords: pineapple cupcakes, tropical desserts, fruit cupcakes, summer baking