Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why I never thought of it before.  There’s actually a store in town that makes a whipped-cream-type frosting that I would love to replicate. It’s light, fluffy and is the perfect sweetness.  It’s goes perfect with a cake that’s filled with a something sweet.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

This cupcake recipe was easy to prepare… even start with a boxed cake mix!  By adding the crushed pineapple and yogurt to the mix gave it the extra moistness that I like in a cupcake.  And even though a buttercream frosting is delicious I don’t want to be eating it all the time.  This Strawberry Mousse was the perfect alternative.  My whole family agreed too!

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

I hope you enjoyed your cupcakes Dad!  Happy Birthday!

Pineapple Cupcakes with Strawberry Mousse Frosting

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Cupcakes that are moist and flavourful, thanks to added goodness of pineapple and yogurt. They're topped with a light Strawberry Mousse to make these cupcakes irresistible.


    For the Cupcakes:
  • 1 box of yellow or golden cake mix
  • 3 eggs
  • 3/4 cups crushed pineapple
  • 1/2 cup 3% plain yogurt
  • 1/3 cup oil
  • For the Frosting:
  • 1 box Dr. Oetker Strawberry Mousse


Line your muffin tin with paper liners and set aside.
Preheat oven to 350 F.
In a small bowl, pour in the cake mix and break all big clumps with the back of a spoon and set aside.
In a stand mixer with the paddle attachment, add the eggs, crushed pineapple, yogurt and oil. Mix until well blended.
Slowly pour in the cake mix and mix until just combined.
Using a large cookie scoop, scoop batter into prepared muffin tins about 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick inserted into center comes out clean.
Remove from oven and place on a wire rack.
Once cupcakes have cooled for about 10-15 minutes, remove from muffin tins and let cool completely on counter.
For the Frosting:
Follow package directions for the mousse. Refrigerate.
Pipe mousse on top of cupcakes and top with a fresh strawberry.
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Cupcake recipe slightly adapted from Your Cup of Cake

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  1. Hi Elizabeth,

    When I use a boxed cake mix, instead of a from scratch recipe, I sift it to get all the lumps out. That really changes the texture of the finished cake, and my clients swear that all my cakes are from scratch. I have a few other tricks I was taught in Culinary School, that also help in making sure a cake bakes flat, is more moist, etc. I share these in the baking classes I teach, and they are very easy to implement.

    I also make a unique frosting, called Mock Whip. It’s not ickky sweet, and never gets hard and crusty. I learned how to make it when I lived in CA, but no one here on the east coast makes anything like it, and it’s what I’ve built my business on. You an check out my website for more info, and if you email me, I’ll share the recipe.

    Lastly, I think I’ve seen a boxed Pineapple Cake Mix. I bought one years ago, to make cookies, but I haven’t looked for it lately.

    When you added the pineapple, in your recipe, did you drain it, or just scoop it out and put it in the mixing bowl? Thanks.

    I think these cupcakes would be wonderful with the mousse as a filling, and with the Mockk Whip Frosting, flavored with a strawberry oil. LorAnn makes the oil flavors, and I think they are much better tasting than the artificial extracts. I also make my mousse a little differently, which I’d also be glad to share, as a filling for my wedding cakes.



    • Thanks Bonny for your comments and tips! I originally tried to sift this cake mix but found it was too moist that it wouldn’t go through my sifter, so I gave up and just broke the big clumps up with my spoon! When I added the crushed pineapple I added it straight out of the can so it still had the juice. Your Mockk Whip Frosting sounds like it would be delicious! Thanks so much! :)

  2. Happy birthday to your dad! These cupcakes look like the perfect way to celebrate a birthday!

  3. What a great spring-time birthday cupcake. Great idea to use mousse as frosting.

  4. Wow, these cupcakes looks so good. I could have a couple right now. We aren’t big on the buttercream frosting, so this whipped mousse would be fantastic!

  5. Oh my goodness Liz these are gorgeous! I love the idea of a mousse like frosting! And pineapple-strawberry sounds like a lovely combo. :D


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