Description
These Pineapple Coconut Cupcakes are a tropical delight that combines bright, tangy pineapple with rich, creamy coconut. Perfect for any gathering, they are simple to make and bursting with flavor!
Ingredients
Scale
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat coconut milk
- 1 cup canned crushed pineapple, well-drained
- 1/2 cup shredded sweetened coconut
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup toasted shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the full-fat coconut milk. Begin and end with the dry ingredients.
- Gently fold in the well-drained crushed pineapple and shredded sweetened coconut using a spatula.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the Coconut Cream Cheese Frosting by beating the softened cream cheese and softened unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the coconut extract.
- Once the cupcakes are completely cool, frost them generously and sprinkle with toasted shredded coconut.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for best results. Drain the pineapple thoroughly to avoid a soggy batter. Use an ice cream scoop for even cupcake sizes.