These vegan pineapple cupcakes are soft and moist, filled with pieces of real pineapple, making them a delicious and tropical treat for any occasion. Finished off with a swirl of creamy vegan pineapple frosting, you’ll love these simple and fruity cupcakes!
For more vegan cupcakes, try these vegan vanilla cupcakes, vegan coconut cupcakes or browse the full collection of dairy free cupcakes.
I live in sunny Queensland so I think it’s absolutely mandatory that I celebrate the sweet, tropical flavour of pineapples. I mean, just drive a short distance up the highway and you’ll find a huge 16 metre (52 ft) pineapple that is an iconic tourist attraction. Yes, Queensland is very serious about its tropical fruit – we also have a big Mango even further north! But back to the cupcakes…
These pineapple cupcakes are the perfect way to really celebrate all the flavours of this delicious tropical fruit and you can enjoy them year round as well as we’re using canned, crushed pineapple to impart lots of fresh, fruity flavour into the cupcakes.
The crushed pineapple is actually completely replacing the usual dairy free milk in these cupcakes which not only helps ensure we have lots of pineapple flavour, but the acidity of the fruit reacts with the bicarbonate of soda (baking soda) helping to create a deliciously soft and tender cupcake, much the same as with vegan lemon cupcakes.
I’ve really doubled down on the pineapple flavour, topping them with a pineapple buttercream, but if you wanted to really embrace the tropical holiday feeling (pina colada anyone?) then you could definitely top them with my vegan coconut buttercream instead.
Key Ingredients
One of the things I love the most about these vegan pineapple cupcakes is that they are using simple, everyday pantry staple ingredients that you can easily pick up at the local supermarket. They are also completely egg free and dairy free!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US.
- Baking powder and bicarbonate of soda (baking soda) – allows the cupcakes to rise and helps give them a light, soft texture.
- Canola oil – this is our fat that helps keep the cupcakes soft. You can also use any light tasting oil or melted coconut oil.
- White sugar – not only adds sweetness to the cupcakes but also helps keep them tender and moist.
- Vanilla extract – just a little gives a delicious undertone of vanilla flavour that really enhances the pineapple flavour.
- Crushed pineapple with juice – for the best results, make sure you’re buying a can of crushed pineapple in juice. This will allow there to be little bits of fresh pineapple in the cupcakes. You also want to make sure not to drain the pineapple as the juice is what’s going to allow there to be enough moisture in the cupcakes. If you buy the 440 gram can then you’ll have enough leftover to drain some juice to use to flavour the frosting.
The frosting is my vegan vanilla buttercream but the dairy free milk is replaced with pineapple juice. You can also use coconut milk instead if you want more of a pina colada flavoured cupcake.
Equipment & Tools
This section may contain affiliate links which means I make a small commission on any purchase made with no extra cost to you. If you’re considering purchasing on Amazon I’d be so grateful if you would do so by first clicking one of these links. Thank you for your ongoing support.
- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Piping bags – I prefer to use disposable piping bags just to keep clean up super easy.
- Piping tip – you can use any piping tip you like to decorate your cupcakes.
Step-By-Step Instructions
This is such a simple cupcake recipe, much the same as most of my vegan cupcakes as it’s made with oil instead of butter meaning there is no mixer required and the batter can be quickly mixed up by hand with a whisk.
You’ll need two bowls for the cupcake batter. In one, start by whisking together the flour, baking powder, bicarbonate of soda, and salt.
🤓 This step ensures that the dry ingredients have been aerated, helping to create a lighter cupcake, but also ensures the leaveners have been evenly distributed throughout the flour which is going to help ensure a more even rise.
In the other bowl, whisk together the canola oil, sugar, crushed pineapple with juice, and vanilla extract until well combined.
Add the dry ingredients to the wet mixture and then mix until just combined, scraping down the sides of the bowl as needed. The batter will be quite thick.
Spoon the mixture evenly into the prepared cupcake liners, filling them about three-quarters full.
Bake the pineapple cupcakes for 20–25 minutes, or until the tops spring back when lightly touched, and allow the cupcakes to cool completely on a wire rack before frosting.
Unlike the cupcakes themselves, I always find using an electric mixer to be essential when making buttercream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the dairy free butter and vanilla extract for 1–2 minutes until creamy.
Add the icing sugar and beat on medium speed, gradually adding the pineapple juice until the desired consistency is reached. Add a pinch of salt to taste which helps to just cut that harsh sweetness of the buttercream.
Transfer the buttercream to a piping bag fitted with your preferred piping tip and pipe swirls onto the cooled cupcakes or simply use a knife.
Garnish with pineapple chunks and maraschino cherries, if desired, to complete that tropical holiday look!
Storage Instructions
If you’re planning to store the cupcakes, or not serve them immediately then do not top them with the fruit garnish. The extra moisture in the fruit can split the buttercream. The garnish is cute to finish but it’s not recommended if you’re not eating them straight away.
The cupcakes can be stored at room temperature in an airtight container for 2-3 days to prevent them from drying out. If it’s warm, or you want to store them a little longer, place them in the fridge for up to 5 days. Allow the cupcakes to come to room temperature before eating for the best taste and texture.
To freeze, I recommend freezing the cupcakes unfrosted and then just frosting before serving as this way they’ll taste exactly like fresh but you can freeze them frosted as well.
Wrap each cupcake in plastic wrap to prevent freezer burn, then store them in a freezer-safe bag or container for up to three months. Allow the cupcakes to defrost at room temperature or in the fridge overnight before unwrapping.
Recipe FAQs
I haven’t tested this recipe using a 1:1 gluten-free flour blend but it should work ok. Keep in mind that gluten free cupcakes may have a slightly denser texture, and may get more crumbly when stored but they should still turn out moist and delicious.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan cupcakes:
Vegan Carrot Cake Cupcakes
Vegan Matcha Cupcakes
Vegan Strawberry Cupcakes
The BEST Vegan Chocolate Cupcakes
Vegan Pineapple Cupcakes
Print
Pin
Rate
Equipment
-
mixing bowls
-
cupcake / muffin pan
-
cupcake liners
-
cookie scoop
Ingredients
For the pineapple cupcakes:
- 1 ¾ cups plain flour/all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon salt
- ⅓ cup canola oil
- ¾ cup white sugar/granulated sugar
- 1 cup crushed pineapple with juice do not drain!
- 1 teaspoon vanilla extract
For the pineapple buttercream:
- 125 grams dairy free butter
- 1 teaspoon vanilla extract
- 3-4 cups icing sugar
- 1-2 tablespoons pineapple juice
- Pinch of salt
To decorate (optional):
- Pineapple chunks
- Maraschino cherries
Instructions
-
Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
-
In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
-
In a large mixing bowl, whisk together the canola oil, sugar, crushed pineapple with juice, and vanilla extract until well combined.
-
Add the dry ingredients to the wet mixture. Mix until just combined, scraping down the sides of the bowl as needed. The batter will be quite thick.
-
Spoon the mixture evenly into the prepared cupcake liners, filling them about three-quarters full.
-
Bake for 20–25 minutes, or until the tops spring back when lightly touched. Allow the cupcakes to cool completely before frosting.
-
Make the pineapple buttercream: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the dairy free butter and vanilla extract for 1–2 minutes until creamy.
-
Add 3 cups of icing sugar and beat on medium speed until combined. Gradually add the pineapple juice, one tablespoon at a time. If the frosting is too soft, add up to 1 cup more icing sugar until the desired consistency is reached. Add a pinch of salt to taste.
-
Transfer the buttercream to a piping bag fitted with your preferred piping tip. Pipe swirls onto the cooled cupcakes. Garnish with pineapple chunks and maraschino cherries, if desired.
Notes
Storage: Cupcakes can be stored in an airtight container at room temperature for 2-3 days, and up to 3-5 days in the fridge.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Not from Australia? Check out my US Conversion Guide