Pineapple Cupcakes using Greek Yogurt

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Wednesday was one of my good friend’s and co-worker’s birthday and I wanted to make something special for her. But what? We all know that I love cupcakes so I knew that much… cupcakes will be the outlet of my creative baking love towards Jane. But what kind of cupcakes?

And then it hit me, Jane’s favorite yogurt is the pineapple Chobani. She lovvves it. That sparked an idea in my head, why not make cupcakes using Jane’s all-time favorite greek yogurt – Chobani pineapple! That’s how the recipe for Pineapple Cupcakes with Greek Yogurt was created.

Pineapple Cupcakes from

I got to baking. I still have quite a bit of AP flour and sugar to use up because I never use it except when baking for others and I really need to get rid of it before I move to another apartment in May or else I’ll just throw it out. I’m not a fan of using processed ingredients such as regular all-purpose flour and regular sugar but it’s a special occasion, so I’ll let it slide. Jane is actually a bit of a health nut like myself but I know she will appreciate a little treat that features her favorite Greek yogurt as the star.

Pineapple Cupcakes with Greek Yogurt //

I made sure to make the cupcakes’ cake base lower fat to make these little babies at least slightly less caloric than regular cupcakes are. I used a whole small container of Chobani Pineapple in this, did not use any whole eggs, and played around with some canned pineapple.

Pineapple Cupcakes with Greek Yogurt //


How was the outcome? It was awesome and the cupcakes were gorgeous! I would do some things differently though.

Pineapple Cupcakes with Greek Yogurt //

First, the pineapple flavor was not very prominent in the cupcakes. Next time, I might play around with using actual crushed pineapple in the cake recipe. I will probably redo this recipe in the future to make it healthier as well with different flours and sugar alternatives.

Second, I used a can of sliced pineapples in natural juices for this recipe which obviously allowed the juice to be less sweet than it would be if I was to use the regular can with syrup. I actually think using canned pinapple in syrup would be a better choice for this recipe as the syrup would have more pineapple flavor and it is thicker than the natural pineapple juice that my canned pineapple slices were in. That could help up the pineapple flavor in the cupcakes.

Third, for this particular recipe I stuck the cupcakes in the fridge before garnishing with pineapple slices. The frosting hardens quite a bit in the fridge so I recommend you to stick the pineapple slices onto the frosting before putting in the fridge. It was pretty hard to make the pineapple slices to stick in the frosting since the frosting was so hard and cold. Or just leave the cupcakes out and don’t store them in the fridge, but only if you plan on eating them soon after. I made these cupcakes the night before so I didn’t want to keep them out since they contain egg whites, yogurt, and butter – all of the things that may go bad quickly when left in the warm for too long.

Take my suggestions as you wish and I hope you try these cupcakes out either way. They were awesome!


Β Nutritional Stats per cupcake WITH frosting: 279 calories, 10g fat, 45g carbs, 4g protein

Kammie wants to know:

  • Have you ever used Greek Yogurt in baking? Links welcome.

  • What’s your favorite yogurt flavor?

Let me know in the comments below!

Last Updated on March 27, 2019

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  1. These both sound incredible and look absolutely BEAUTIFUL! You never cease to amaze me with how gorgeous your food turns out. It’s actually my mom’s birthday today, and though I can’t exactly make these and give them to her since she’s in Michigan and I’m, you know, not…I can make them for myself and eat them to celebrate my mom’s birthday, right? That’s allowed, isn’t it? Hahaha.

  2. Holy yum those look amazing!

  3. Oh wow..these cupcakes are gorgeous!

  4. These look fabulous! Thank you so much for sharing at A Bouquet of Talent this week. I am so thrilled to have you share with us.


  5. These look delicious! I have some Chobani left in my fridge that’s close to expiration, so I may try it.

    Stopping by from SITS πŸ™‚

  6. What a delicious recipe! I love the taste of pineapple in baked goods, especially cupcakes. I also really like cooking and baking with yogurt because it adds such a unique taste to the final product. As usual, your photos are beautiful πŸ™‚

  7. These sound delicious and are so pretty. Thanks for sharing on Foodie Friends Friday. Please come back today and vote.

  8. These look to die for! Thanks for sharing! πŸ™‚

  9. These look fantastic…so tasty! I love using greek yogurt in cooking.

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  11. I love the pinapple chobani so I can only imagine how amazing these taste πŸ™‚

  12. These look and sound absolutely delicious! I’m always using Chobani yogurt to lighten my baked goods-the yogurt adds flavor and doesn’t make it taste healthy or skinny in the least. I’m going to have to give these a try!

  13. Following from the Almost Friday blog hop. These cupcakes look amazing, we are big fans of chobani yogurt, maybe these cupcakes will give my middle daughter the taste of pineapple that she loves without the allergies:)

  14. Hi, is the recipe given with your changes or before? i love this idea and your pictures are excellent!!

    • Thank you! And can you elaborate what you mean? The recipe is my creation so I’m unsure of what other changes you are talking about. Are you talking abou the recommendations I listed above?

  15. Hi Kammie, Thanks so much for submitting your pineapple cupcakes to Sugar & Slice Sunday. You’ve been featured! πŸ™‚

    Hope to see you at todays party.

  16. They look so yummie, I want to eat them right now πŸ˜€ Unfortunately, I have never seen Greek Yogurt with Pineapple… Would need to find an alternative πŸ˜‰ But great inspiration for sure!
    Take care and thanks for sharing πŸ™‚

  17. Can I substitute the sugar for fresh pineapple juice? Can I just blend some fresh pineapple and use that as a substitute for sugar? Can I also substitute the oil for a few more tablespoons of yogurt or unsweetened applesauce ?

    • I have not tried it with these adaptations but I don’t see how it couldn’t work. If you are using pineapple juice instead of sugar though, make sure you adjust the dry ingredients accordingly since the outcome mixture will have a different texture (more liquid -> more liquidy). Try adding a tad bit more flour to compensate. Please do report back when you make it with these subs, I’d love to see how it turns out!!

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