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+ servings
Yummy pineapple pecan cupcakes topped with a Mexican wedding cake cookie

Best Pineapple Pecan Cupcakes

Chef Adriana Martin
The best pineapple pecan cupcakes come together with crushed pineapple and a creamy homemade cream cheese frosting. Topped Mexican wedding cookies and golden edible sparkles. These mini cakes are delightful to enjoy during the holidays or any occasion. Or use the same recipe for baking a cake.
5 from 63 votes
Prep Time 30 mins
Cook Time 45 mins
Course Desserts
Cuisine American Contemporary
Servings 12 people
Calories 599 kcal


  • measuring cups and spoons
  • Electric mixer
  • Sifter
  • Muffin tin
  • Cupcake liners
  • Wire rack
  • Piping bag and tips


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


  • 12 Mexican wedding cookies
  • 1 tablespoon edible sparkles
  • 12 pieces candied pineapple



  • 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.



Grab the recipe method at DixieCrystals.com
Recommendations for the cake:
  • 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.
Tips for the homemade cream cheese frosting:
  • 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.


Calories: 599kcalCarbohydrates: 99gProtein: 5gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 326mgPotassium: 163mgFiber: 2gSugar: 81gVitamin A: 558IUVitamin C: 5mgCalcium: 43mgIron: 2mg
Keyword cream cheese, cupcakes, pineapple
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram