How To Make Pineapple Cupcakes
April 24, 2026
These pineapple cupcakes are a quick dessert treat made with a boxed cake mix, pineapple jello, and pineapple cake toppers.
These pineapple cupcakes are a quick treat for kid’s parties, summer celebrations, or a unique twist on a regular cupcake. The icing technique and pineapple cake topper give it a unique pineapple look that kids love.
I love serving these tropical cupcakes with this summer ocean drink because it makes you feel like you’re at the beach! They are both a perfect poolside treat for kids to enjoy (or a perfect treat to pretend you’re sitting poolside).
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What You’ll Need To Make These Pineapple Cupcakes
How To Make These Tropical Cupcakes
1. Open the pineapple jello mix. Take out 1/2 tablespoon and put it aside for later.
2. Put the cake mix, eggs, oil and water in the mixing bowl according to the directions on the box. Add the rest of the jello powder mix to the bowl. Mix all the ingredients until combined.
3. Put cupcake liners into the cupcake pan and then use a spoon or ice cream scoop to put the cupcake batter into the liners. Fill them a little over half way.
4. Bake the cupcakes according to the instructions on the box. Then take them out and set them aside to cool.
5. Place the butter in the mixing bowl and mix until it is light in color and fluffy, for about 2-3 minutes.
6. Next add the powdered sugar, 1/2 tablespoon of pineapple Jello powdered mix, vanilla extract and heavy cream. Mix all the ingredients in the mixing bowl starting on low until combined and then move up to medium until the mixture is fluffy and smooth (about 2 minutes). If the buttercream’s not smooth enough add a half of tablespoon of heavy cream.
7. Put 2 drops of yellow food gel color in to the buttercream and mix until all the buttercream is yellow, for about 1 minute.
8. Put the buttercream in a piping bag and cut a medium size hole in the tip. Pipe a circle buttercream around the edges of the cupcake and then fill it in.
9. Line a baking sheet with parchment paper, then take the cupcakes and place the cupcakes upside down on the parchment paper.
10. Place them in the freezer for 25 minutes.
11. Take the Cupcake out and turn them right side up.
12. Using a butter or paring knife gently slice a line diagonally across the middle of the cupcake from top to bottom. Slice 2 or 3 diagonal lines on each side of the first line you made in the cupcake.
13. Slightly turn the cupcake and slice a new diagonal line in the middle of the cupcake, going across the original lines in the cupcake. Slice 2-3 diagonal lines on each side of this new line, to create the pineapple pattern. Clean off any left any buttercream that’s out of place.
14. Last, push the pineapple cake topper into the buttercream at the top of the cupcake to make it look like a pineapple.
Important Recipe Notes For These Pineapple Cupcakes
- These cupcakes are best served fresh. They can be stored in a air tight container in the fridge for up to 3 days. Make sure you remove the cake topper first.
- If you don’t want to use jello, you can grind down freeze dried pineapples as a substitute.
How To Make Pineapple Cupcakes
- Total Time32 plus freeze time
Ingredients
Instructions
- Open the pineapple jello mix, take out 1/2 tablespoon and put it aside for later.
- Put the cake mix, eggs, oil and water in the mixing bowl according to the directions on the box. Add the rest of the jello powder mix to the bowl and Mix all the ingredients until combined.
- Put cupcake liners into the cupcake pan and then use a spoon or ice cream scoop to put the cupcake batter into the liners. Fill them a little over half way.
- Bake the cupcakes according to the instructions on the box. Then take them out and set them aside to cool.
- Place the butter in the mixing bowl and mix it until it is light in color and fluffy. About 2-3 minutes.
- Next add the powdered sugar, 1/2 tablespoon of pineapple Jello powdered mix, vanilla extract and heavy cream. Mix all the ingredients in the mixing bowl starting on low until combined and then move up to medium until the mixture is fluffy and smooth (about 2 minutes). If the buttercream’s not smooth enough add a half of tablespoon of heavy cream.
- Put 2 drops of yellow food gel color in to the buttercream and mix until all the buttercream is yellow. About 1 minute.
- Put the buttercream in a piping bag and cut a medium size hole in the tip. Pipe a circle buttercream around the edges of the cupcake and then fill it in.
- Line a baking sheet with parchment paper, then take the cupcakes and place the cupcakes upside down on the parchment paper.
- Place them in the freezer for 25 minutes.
- Take the Cupcake out and turn them right side up.
- Using a butter or paring knife gently slice a line diagonally across the middle of the cupcake from top to bottom. Slice 2 or 3 diagonal lines on each side of the first line you made in the cupcake.
- Slightly turn the cupcake and slice a new diagonal line in the middle of the cupcake, going across the original lines in the cupcake. Slice 2-3 diagonal lines on each side of this new line, to create the pineapple pattern. Clean off any left any buttercream that’s out of place.
- Next Push the pineapple cake topper into the buttercream at the top of the cupcake.
- Serve and Enjoy!
Notes
These cupcakes are best served fresh. They can be stored in a air tight container in the fridge for up to 3 days. Make sure you remove the cake topper first.
If you don’t want to use jello, you can grind down freeze dried pineapples as a substitute.
- Prep Time: 10
- Cook Time: 22 (follow box instructions)
- Category: Dessert
- Method: Baking
- Cuisine: American
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