Crowned with Flavor: Pineapple Crunch Cupcakes with Pineapple Filling
Get ready to go totally pine-apples over these Pineapple Crunch Cupcakes! If you’ve ever wanted a dessert that’s the “crown” jewel of the snack table, look no further—these cupcakes are ready to party. We’re taking premade vanilla cupcakes and giving them a tropical upgrade with a sweet pineapple preserves filling, because why not add a little surprise in every bite? Next comes a swirl of pineapple buttercream that’s so good, you’ll want to do the hula. Finally, a homemade pineapple crunch topping brings the crunch that’ll have everyone saying, “You’re the zest, chef!”
Why these pineapple cupcakes are so great:
- This recipe uses premade vanilla cupcakes (store bought or homemade) so they’re super easy to assemble!
- The pineapple crunch topping is delicious and versatile – you’ll want to use it for other desserts too!
- Easily double or triple the recipe, making them great for parties, potlucks, BBQs, work parties, holidays, or any time you want an super easy cupcake dessert!
Pineapple Crunch Cupcakes
Yields: 12 Cupcakes
Prep time: 15 minutes / Total time: 48 minutes
Ingredients
- 12 Vanilla Cupcakes
- 10 Ounces Buttercream
- Pineapple Preserves
- 1.5 Ounces Pineapple Jello Mix
- 10 Golden Sandwich Cookies
- 2 Tablespoon Melted Butter
Instructions
Buy or bake your vanilla cupcakes and place then aside for later.
Put the golden sandwich cookies into a food processor. Pulse the cookies until they are small crumbs. If you don’t have a food processor put the cookies in a ziplock bag and smash them with a rolling pin or can of vegetables.
Add the pineapple jello powder mix, golden sandwich cookie crumbs and melted butter into a bowl.
Use a spatula to mix all the ingredients until they come together to make medium size crumbs. Then place the pineapple crunch to the side for later.
Gather the cupcakes and use a knife to cut a hole in the cupcakes. Save the small piece of cake you cut out.
Use a spoon pour some of the pineapple perseveres into the hole in the cupcake and then put the small piece of cake that was cut out back on top of the cupcake.
Put the 1M piping tip into the piping bag and cut a hole in the bag so the piping tip can fit half way through.
Alternate putting the buttercream and small amounts of the pineapple preserves in the piping bag, then secure the end of the bag.
Pipe the buttercream in a swirl around the top of the cupcake two times and end with a point on top.
Using a Clean spoon, scoop out some of the pineapple crunch and sprinkle it over the butter cream.
Serve and Enjoy!
Note:
- The cupcakes are best eaten fresh. They can be stored in a airtight container in the fridge for up to 3 days. The toppings may no longer be crunchy but they will still have great flavor.
- If you have pineapple slices or other edible decor use it to decorate these cupcakes to give them more flair and color.
- You will have leftover pineapple crunch, so feel free to add a lot to crunch to your cupcakes or use it on other foods.
FAQ: Pineapple Crunch Cupcakes
Can I use homemade cupcakes instead of premade ones?
Absolutely! While this recipe is designed for convenience with store-bought vanilla cupcakes, homemade cupcakes work just as well if you want to bake from scratch. Use your favorite homemade vanilla cupcake recipe or use a vanilla, white, or yellow boxed cake mix!
What kind of pineapple preserves should I use?
Any store-bought pineapple preserves or jam will do the trick. Just make sure it’s thick enough to stay inside the cupcake without making it soggy.
Can I use canned pineapple instead of preserves?
Canned pineapple can be used, but you’ll need to chop it finely and possibly cook it down with some sugar to achieve a jam-like consistency.
How do I fill the cupcakes with pineapple preserves?
Simply use a small knife or cupcake corer to remove a bit of the center from each cupcake, spoon in the preserves, and replace the top before frosting.
Can I make the pineapple crunch topping ahead of time?
Yes! The pineapple crunch topping can be made in advance and stored in an airtight container at room temperature for up to 3 days.
