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Pineapple Banana Cupcakes with Citrus Cream Cheese Frosting

Spring in a cupcake! These pineapple banana cupcakes are ultimately soft and tropical-y inside and a citrus cream cheese frosting piped high on top makes them completely irresistible!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 cupcakes
Calories 276kcal



  • 1/2 cup butter softened
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup agave syrup
  • 2 large eggs
  • 1/4 cup greek yogurt
  • 1 tablespoon vanilla extract
  • 1/2 cup pineapple juice
  • 2 medium bananas mashed
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 2-3 tablespoons milk


  • Make the cupcakes: Preheat oven to 350F. Line two 12-cup muffin tins with 15 wrappers. Set aside.
  • In a large bowl, beat butter and sugar until completely smooth. Beat in agave, eggs, yogurt, vanilla, pineapple juice, and banana until smooth. Add flour, baking powder, baking soda, and salt and beat on low speed until batter is smooth.
  • Fill prepared muffin tins 3/4 full of batter. Bake cupcakes at 350F 20-22 minutes until cupcakes spring back when lightly touched. Cool cupcakes completely on a wire cooling rack.
  • Make the frosting: In a medium bowl, beat cream cheese until completely smooth. Beat in butter until creamed. Add powdered sugar, vanilla, and orange zest to cream cheese mixture and beat on high speed until completely creamy. Gradually beat in just enough milk to make frosting a piping, spreadable consistency.
  • Pipe frosting on cooled cupcakes and store in refrigerator until ready to serve. Enjoy!


Serving: 1g | Calories: 276kcal | Carbohydrates: 31.3g | Protein: 4.4g | Fat: 15.6g | Saturated Fat: 9.5g | Polyunsaturated Fat: 6.1g | Cholesterol: 66mg | Sodium: 250mg | Fiber: 1.7g | Sugar: 16.2g