The best pineapple pecan cupcakes come together using crushed pineapple and pineapple juice. We topped it with a delightful creamy pineapple cream cheese frosting and edible sparkles.
This super easy cupcake recipe is a sponsored collaboration with DixieCrystals.com.
The taste of the cupcake is sweet, nutty, and with floral hints, thanks to the pineapple. The consistency of the pineapple pecan cake is soft and moist. And the creaminess of homemade cream cheese frosting is the perfect topping to complete the classic sweet dessert.
And to make the best pineapple pecan cupcakes even more unique, we have added a Mexican wedding pecan cookie, edible glitter sparkles, and candied pineapple pieces. The result is two desserts in one.
Tips for baking the best pineapple pecan cupcakes with homemade cream cheese frosting.
When baking treats such as these pineapple pecan cupcakes, the best ingredients make the baked goods tasty and unforgettable. That is why I like to use Dixie Crystals granulated sugar and powdered sugar. Plus other high-quality ingredients. Such as fresh farm eggs, good quality canned crushed pineapple on its natural juice, pecans, all-purpose flour, fresh baking soda, European style butter, vanilla extract, and premium cream cheese.
These are the easy steps to follow for baking the pineapple pecan cupcakes.
- Measure the ingredients using measuring cups and spoons.
- Sift the all-purpose flour before mixing.
- Check the expiration date on your baking soda. Use fresh baking powder.
- Use room temperature eggs and crushed pineapple.
- Utilize a food processor to finely chop the pecans.
- Whip the cake batter with an electric mixer at medium speed to achieve a smoother texture. Do not over mix.
- Spray the muffin pan with baking spray for easy release.
- Preheat the oven at 350F before baking. These cupcakes are oven-baked at medium heat for 30 to 45 minutes.
- There’s no need to use cupcake liners for baking the pineapple pecan cupcakes.
- Mix the dry ingredients first and, secondly, the wet ingredients. Add the sifted flour in stages too.
- Use this same recipe to make a pineapple pecan cake. Use a round cake pan and follow the exact instructions.
For the batter
- Add the sugar to the mixer and mix with the eggs until the sugar dissolves for about 1-2 minutes at medium speed.
- Incorporate the vanilla extract and the crushed pineapple with the juice. And continue mixing at medium speed.
- Mix in the flour one spoon at a time. And add the baking soda and the salt.
- Finally, add the finely chopped pecans and mix for another minute at medium speeed.
- Grease a muffin tin with baking spray and spoon the same amount of batter into each muffin cup.
- Bake the cakes for 30-45 minutes. After that time, insert a wooden toothpick to verify doneness. If the toothpick comes out clean, the cupcakes are ready.
- Place the cupcakes in a wire rack and allow them to cool before adding the frosting.
- Use decorative cupcake liners cups and place the cakes inside the paper cups.
The best pineapple pecan cupcakes deserve a homemade frosting with hints of crushed pineapple and vanilla.
Below are our recommendations and the cream cheese frosting ingredients.
- Use Dixie Crystals confectioner’s sugar and sift it before use. Please keep it in a small bowl.
- The butter and the cream cheese must be at room temperature. Cut the butter into small pieces for a creamier texture.
- Add two tablespoons of pineapple puree made of crushed pineapple and combine with vanilla extract for a delectable taste.
- Whip the cream cheese and the butter first and add the sifted confectioner’s sugar in stages.
- If using a piping bag, refrigerate the frosting for at least thirty minutes. And keep the frosting cold before use.
- Cool the cupcakes in a wire rack before frosting.
Differences between the best pineapple pecan cupcakes, the Mexican wedding cake, and the hummingbird cake.
The hummingbird cake is a famous three-layered cake typically served at parties and special occasions in the south. Many enjoy this cake because it has tropical flavors. The recipe merges banana bread and a pineapple cake with pecans, and many compare it with a delectable carrot cake.
The hummingbird cake originated in Jamaica and became famous in the American south in the 1970s. The ingredients of this cake are similar to the best pecan cupcakes, also known in the south as the Mexican wedding cake. However, the pineapple pecan cupcakes recipe differs as it doesn’t contain cooking oil, cinnamon, nor banana. But both are dressed with a cream cheese frosting and use crushed pineapple and pineapple juice.
The Mexican wedding cake uses the same ingredients as the best pineapple pecan cupcakes but is it also considered a dumped cake as the batter is dumped and baked in glass ovenware, topped with frosting, and cut into squares.
There is no background as to why the pineapple pecan cake received the name of Mexican wedding cake. Nonetheless is a tasty homestyle dessert. Depending on the occasion, you can dress it up or down, and I can confirm that wedding cakes are more elaborate and differ from this recipe in Mexico.
The pineapple pecan cupcakes we decorated with golden edible sparkles and Mexican wedding cookies as a topper, which resulted in two desserts in one. Because who doesn’t like a buttery pecan cookie dusted with confectioners sugar on top of a delightful cupcake?
Best Pineapple Pecan Cupcakes
Equipment
- measuring cups and spoons
- Electric mixer
- Sifter
- Muffin tin
- Cupcake liners
- Wire rack
- Piping bag and tips
Ingredients
For the cupcakes
- 2 cups granulated sugar Dixie Crystals brand
- 2 eggs room temperature
- 1 can crushed pineapple with its juice a 16-ounce can equivalent to 2 cups
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour sifted
- 2 teaspoons baking soda make sure is fresh
- 1 pinch salt
- 1 cup finely chopped pecans
For the frosting
- 1 package cream cheese an 8-ounce package soften and at room temperature
- 1 stick butter plus one tablespoon. The butter needs to be at room temperature and sliced
- 2 tablespoons pineapple puree
- 1 teaspoon vanilla extract
- 4 cups confectioner's sugar sifted Dixie Crystals brand
Decorating
- 12 Mexican wedding cookies
- 1 tablespoon edible sparkles
- 12 pieces candied pineapple
Instructions
Decorating
- With a piping bag and a flower tip create swirls of frosting with circular hand movements.
- Sprinkle with the edible sparkles.
- And garnish each cupcake with a Mexican wedding cookie and a piece of candied pineapple.
Video
Notes
- Measure the ingredients using measuring cups and spoons.
- Sift the all-purpose flour before mixing.
- Check the expiration date on your baking soda. Use fresh baking powder.
- Use room temperature eggs.
- Use a food processor to finely chop the pecans.
- Whip the cake batter with an electric mixer at medium speed to achieve a smoother texture. Do not over mix.
- Spray the muffin pan with baking spray for easy release.
- Preheat the oven at 350F before baking. These cupcakes are oven-baked at medium heat for 30 to 45 minutes.
- There’s no need to use cupcake liners for baking the pineapple pecan cupcakes.
- Mix the dry ingredients first and, secondly, the wet ingredients. Add the sifted flour in stages too.
- Use this same recipe to make a pineapple pecan cake. Use a round cake pan and follow the exact instructions.
- Use Dixie Crystals confectioner’s sugar and sift it before use. Please keep it in a small bowl.
- The butter and the cream cheese must be at room temperature. Cut the butter into small pieces for a creamier texture.
- Add two tablespoons of pineapple puree made of crushed pineapple and combine with vanilla extract for a delectable taste.
- Whip the cream cheese and the butter first and add the sifted confectioner’s sugar in stages.
- If using a piping bag, refrigerate the frosting for at least thirty minutes. And keep the frosting cold before use.
- Cool the cupcakes in a wire rack before frosting.
Nutrition
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