These Pineapple Shape Cupcakes are a fun tropical treat made with pineapple-flavoured cupcakes and fluffy yellow buttercream. A simple scored pattern and pineapple topper transform each cupcake into an adorable little pineapple.
They’re perfect for summer parties, tropical celebrations, or a colourful dessert table. Pineapple Jello adds extra flavour to both the cake and frosting, while the chilled buttercream makes it easy to create the pineapple pattern.
Pineapple Shape Cupcakes serves: 12
Prep time: 20 minutes
Idle time: 42 minutes
Total time: 1 hour 20 minutes
You will need
• 1 box white cake mix
• 3 eggs
• 1/2 cup oil and water (according to box instructions)
• 3 ounce pack pineapple Jello mix
• 2 1/2 cups powdered sugar
• 1/2 cup room temperature salted butter
• 1 teaspoon vanilla extract
• 2 to 2 1/2 tablespoons heavy cream
• Yellow food gel coloring and pineapple cake toppers
1. Open the pineapple Jello mix and set aside 1/2 tablespoon for later.
Add the cake mix, eggs, oil, water, and remaining Jello powder to a mixing bowl and mix until combined.
Fill lined cupcake pans a little over halfway and bake according to the cake mix instructions. Set aside to cool.
To make the buttercream, beat the butter until light in colour and fluffy, about 2-3 minutes.
Add the powdered sugar, reserved pineapple Jello powder, vanilla, and heavy cream. Mix on low until combined, then on medium until fluffy and smooth.
2. If the buttercream is not smooth enough, add another 1/2 tablespoon of heavy cream.
Add 2 drops of yellow food gel colouring and mix for about 1 minute, until evenly yellow.
Transfer the buttercream to a piping bag with a medium-size opening. Pipe a circle around the edge of each cupcake, then fill in the centre.
3. Line a baking sheet with parchment paper and place the frosted cupcakes upside down on it. Freeze for 25 minutes, then turn the cupcakes right side up.
Gently score diagonal lines across the buttercream, adding 2-3 parallel lines on each side.
4. Turn each cupcake slightly and score another set of diagonal lines across the first set to create the pineapple pattern.
Clean away any displaced buttercream, push a pineapple cake topper into the top, then serve and enjoy.
Tips and tricks! • These cupcakes are best served fresh, but can be stored in an airtight container in the fridge for up to 3 days. Remove the cake toppers before storing.
• If you do not want to use pineapple Jello, finely ground freeze-dried pineapple can be used as a substitute.
• Chilling the frosted cupcakes before scoring helps firm the buttercream so the diagonal pineapple pattern is easier to create cleanly.
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