Start by setting your oven to 350°F (175°C). This ensures it’s nice and hot by the time you’re ready to bake, giving your cupcakes the perfect rise.

Line a 12-cup muffin tin with paper cupcake liners. This makes cleanup easier and helps your cupcakes release without sticking.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed, so your cupcakes rise properly and have a balanced texture.

In another large bowl, whisk the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. Once that’s done, stir in the crushed pineapple (with juice). The pineapple not only gives flavor but also adds moisture to make your cupcakes wonderfully soft.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or spoon. Be careful not to overmix—this keeps the cupcakes light and fluffy. You’ll know the batter is ready when it’s smooth and slightly thick.

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This ensures the cupcakes have enough room to rise without overflowing.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the tin for a few minutes before transferring them to a cooling rack. This prevents them from becoming soggy.