If you love tropical desserts, these Pineapple Orange Cupcakes are a must-try! Bursting with sweet, juicy pineapple and fresh citrusy orange, these cupcakes are light, fluffy, and ultra-moist. The combination of zesty orange zest, crushed pineapple, and a hint of vanilla creates an irresistible, sunshine-filled treat perfect for any occasion.
To take them to the next level, we top them with a rich and creamy orange-infused cream cheese frosting that adds the perfect balance of tanginess and sweetness. Whether you’re making these cupcakes for a spring brunch, summer picnic, birthday celebration, or just to satisfy your sweet tooth, they’re guaranteed to be a hit!
Why You’ll Love These Pineapple Orange Cupcakes
- Bright & Refreshing Flavors – A perfect balance of sweet pineapple and tangy orange.
- Super Moist & Fluffy – Pineapple juice and sour cream make the texture light and tender.
- Creamy Orange Frosting – A silky, citrus-infused cream cheese frosting enhances every bite.
- Easy to Make – No complicated steps or fancy techniques required.
- Tropical Dessert Vibes – Perfect for warm-weather gatherings or a taste of summer year-round.
- Perfect for Any Occasion – Ideal for parties, brunches, or casual snacking.
- Customizable – Add coconut, nuts, or even a hint of spice for fun variations.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cupcakes
Nutritional Information (Per Serving)
- Calories: 260 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 12g
- Fiber: 1g
- Sugar: 22g
Ingredients for Pineapple Orange Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup crushed pineapple (drained)
- ¼ cup pineapple juice
- ½ cup sour cream or Greek yogurt
For the Orange Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
For Garnish (Optional):
- Orange zest or thin orange slices
- Crushed pineapple
- Toasted coconut flakes
Step-by-Step Instructions for Pineapple Orange Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and sour cream. Gently fold in the crushed pineapple until just combined.
Step 5: Bake the Cupcakes
Fill each cupcake liner ¾ full with batter. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Orange Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract, orange juice, and orange zest.
Step 7: Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes. Garnish with extra orange zest, crushed pineapple, or toasted coconut flakes for a tropical touch.
Ingredient Background
Every ingredient in these Pineapple Orange Cupcakes plays a crucial role in making them incredibly moist, flavorful, and delicious. Let’s break down some of the key ingredients that make this recipe shine.
Pineapple – The Sweet and Juicy Star
Pineapple adds natural sweetness, moisture, and a tropical flavor to these cupcakes. Using crushed pineapple ensures that every bite has small bursts of fruit without overwhelming the texture. The pineapple juice helps keep the cupcakes soft and tender, making them even more irresistible. Plus, pineapple is rich in vitamin C, antioxidants, and digestive enzymes, adding a touch of nutrition to this indulgent treat.
Orange – The Bright, Citrusy Twist
Fresh orange juice and zest give these cupcakes a vibrant citrus flavor that pairs beautifully with pineapple. The zest contains concentrated natural oils, intensifying the orange essence. The juice adds both sweetness and acidity, balancing the flavors and keeping the cupcakes light and fresh. Using fresh oranges rather than bottled juice enhances the authentic citrus taste.
Sour Cream – The Secret to Moist Cupcakes
Sour cream (or Greek yogurt) is the hidden ingredient that makes these cupcakes extra soft and fluffy. It adds a slight tang that enhances the sweetness of the pineapple and orange while contributing to a rich and creamy texture. If you want a lighter version, you can use Greek yogurt instead, which adds extra protein without sacrificing moisture.
Cream Cheese – The Ultimate Frosting Base
Cream cheese frosting is the perfect pairing for these fruity cupcakes. Its slight tanginess balances the sweetness of the cupcakes, creating a rich, smooth, and velvety topping. When combined with orange juice and zest, it takes on a bright, citrusy flavor that complements the tropical notes in the cake.
Technique Tips for Pineapple Orange Cupcakes
Baking these cupcakes to perfection requires a few simple techniques that will enhance the flavor, texture, and presentation.
The first important step is to drain the crushed pineapple well. While we want the pineapple to add moisture, too much liquid can make the cupcakes dense. Draining it ensures that the batter stays light and fluffy. However, don’t throw away the juice—it’s used to enhance the flavor and texture of the cupcakes!
Another key technique is to cream the butter and sugar properly. Beating them together for 2-3 minutes helps incorporate air into the batter, leading to softer, fluffier cupcakes. Adding the eggs one at a time ensures that they mix evenly without breaking the emulsion.
When making the frosting, make sure your cream cheese and butter are softened but not melted. If they’re too cold, the frosting may become lumpy. If they’re too soft, it could turn runny. Letting them sit at room temperature for about 30 minutes before mixing ensures the best consistency.
Alternative Presentation Ideas
If you want to switch up the look and feel of these Pineapple Orange Cupcakes, here are some fun variations:
For a layered cupcake effect, cut each cupcake in half horizontally and add a layer of frosting and pineapple chunks in between before frosting the top. This makes them feel even more indulgent, almost like a mini tropical cake.
To make mini cupcakes, simply divide the batter into a mini muffin tin and reduce the baking time to 10-12 minutes. These bite-sized treats are great for parties, brunches, or kids’ snacks.
For a Piña Colada-inspired twist, mix toasted coconut flakes into the batter and sprinkle some on top of the frosting. You can even add a maraschino cherry on top for a fun, tropical cocktail-inspired look.
Freezing and Storing Pineapple Orange Cupcakes
If you want to make these cupcakes ahead of time, they store wonderfully in both the fridge and freezer.
For short-term storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If they are frosted, store them in the refrigerator for up to 4 days. Just make sure to bring them to room temperature before serving to let the flavors and textures fully develop.
For freezing, wrap unfrosted cupcakes individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When ready to serve, let them thaw at room temperature for 1-2 hours before frosting.
If you need to freeze the frosting, store it in an airtight container and thaw in the fridge overnight before whipping it again to restore its creamy texture.
Healthier Twist Ideas
If you want to make these cupcakes a little healthier while keeping them delicious, here are a few easy substitutions:
For a lower-fat version, replace half of the butter with unsweetened applesauce. This helps retain moisture while cutting down on fat.
To reduce sugar, swap out some of the granulated sugar for honey or maple syrup. Keep in mind that liquid sweeteners may slightly alter the texture, so you may need to reduce the amount of pineapple juice slightly.
For a higher-protein option, use Greek yogurt instead of sour cream and whole wheat flour for half of the all-purpose flour. This adds fiber and extra nutrients while keeping the cupcakes soft.
Serving Suggestions for Events
These Pineapple Orange Cupcakes are perfect for a variety of occasions, whether you’re serving them at a casual gathering or an elegant event.
For a spring or summer brunch, pair them with fresh fruit, iced coffee, and citrus mimosas for a light and refreshing menu.
If you’re making these for a birthday or party, serve them on a tropical-themed dessert table with pineapple slices, coconut macaroons, and key lime pie bars for a fun, island-inspired spread.
For a wedding shower or baby shower, decorate the cupcakes with edible flowers or small sugar pearls to give them a more sophisticated, elegant look.
Frequently Asked Questions (FAQs)
1. Can I use canned pineapple instead of fresh?
Yes! Canned crushed pineapple works perfectly in this recipe—just make sure to drain it well before adding it to the batter.
2. Can I use orange extract instead of fresh orange juice?
Yes! If you don’t have fresh oranges, you can use ½ teaspoon of orange extract instead of juice. However, fresh juice and zest provide the best flavor.
3. Can I make these cupcakes gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure it contains xanthan gum for the best texture.
4. Can I make these cupcakes without frosting?
Yes! They taste amazing on their own or with a light dusting of powdered sugar instead of frosting.
5. What other frostings pair well with these cupcakes?
If you want to try something different, coconut whipped cream, vanilla buttercream, or a pineapple glaze would all taste delicious!
Conclusion
These Pineapple Orange Cupcakes are the perfect sweet, tropical treat for any occasion. With their bright citrus flavor, ultra-moist texture, and creamy orange frosting, they bring a taste of sunshine in every bite. Whether you serve them at a summer picnic, a birthday party, or just for a fun dessert, they’re guaranteed to be a crowd favorite.
So, grab some fresh oranges and pineapple, and get baking—your taste buds will thank you!
Print
Pineapple Orange Cupcakes
- Total Time: 33 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup crushed pineapple (drained)
- ¼ cup pineapple juice
- ½ cup sour cream or Greek yogurt
For the Orange Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
For Garnish (Optional):
- Orange zest or thin orange slices
- Crushed pineapple
- Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and sour cream. Gently fold in the crushed pineapple until just combined.
Fill each cupcake liner ¾ full with batter. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract, orange juice, and orange zest.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with extra orange zest, crushed pineapple, or toasted coconut flakes for a tropical touch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 260
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g