These pineapple cupcakes start with a cake mix and are bursting with flavor thanks to the crushed pineapple and pineapple juice! Topped with a simple semi-homemade frosting, they're abosultely delicious.
Preheat your oven to 350 degrees and line a cupcake pan with liners.
In a large mixing bowl, or the bowl of your stand mixer add the cake mix, oil, water, 1/2 cup of pineapple juice, eggs, and crushed pineapple. Discard the rest of the juice.
Beat on medium speed for 2 minutes.
Fill the cupcake liners with batter about halfway.
Transfer the pan to the oven, and bake for 12-15 minutes. Cupcakes will be done when a toothpick inserted into the center of a cupcake comes out clean.
Transfer the pan to a cooling rack, and allow to cool thoroughly.
While your cupcakes cool, beat the frosting and whipped topping on medium for 1 minute.
Add frosting to a piping bag equipped with the 1M frosting tip. Work in a circular motion, starting at one edge, meeting, then moving to the middle until cupcakes are frosted.
Add a fresh pineapple wedge to garnish.
Notes
Since these cupcakes have whipped topping as part of the frosting, I recommend keeping these in the refrigerator rather than on your countertop. If they are unfrosted, you can keep them at room temperature for several days.Preheat the oven before you start making the cupcake batter. A well-preheated oven makes the cupcakes bake evenly and rise properly.Fill the cupcake liners about two-thirds full. Using a cookie scoop or a spoon can help ensure consistent portion sizes.