Pineapple Coconut Cupcakes are a wonderful treat for a tropical explosion. Tender pineapple cupcakes are topped with an irresistibly creamy coconut frosting that has been dipped in toasted coconut flakes. A fun treat for an Easter dessert or just a random time of year.
Um, hello Easter. How did you show up so quickly!? Since Easter is in a little over a week, it’s time to share some fun dessert ideas. Starting with these Pineapple Coconut Cupcakes. These are a fun treat that is just a little tropical and totally irresistible. They are also wonderfully simple to make.
The cupcakes are filled with crushed pineapple, as well as coconut milk AND coconut extract for a double flavor explosion. They are tender, and honestly, they would be great to eat by themselves! But who can resist frosting? I know I can’t.
The frosting for the pineapple coconut cupcakes is simple but absolutely fabulous. I whipped up my favorite combination of cream cheese and butter with a touch of coconut extract. The results are a finger-licking frosting that will be hard to resist eating straight from the bowl! For a little extra flair, I decided to dip part of the frosting in toasted unsweetened coconut flakes. This step is totally optional, but it adds a wonderful layer and depth of texture, and of course esthetics.
Gather your ingredients for the Pineapple Coconut Cupcakes
Basically your typical pantry ingredients. Nothing terribly fancy!
- unsalted butter
- granulated sugar
- powdered sugar
- full-fat cream cheese
- large eggs
- kosher salt
- all-purpose flour
- coconut extract
- full-fat coconut milk
- baking powder
- crushed pineapple
- unsweetened coconut flakes-optional
Let’s make the cupcakes!
Start with preheating your oven and lining your muffin tins.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and creamy. Scrape down the bowl. Then, mix in the eggs, coconut extract and coconut milk. Mix until combined. Scrape down the bowl again. Whisk together the flour, baking powder and salt. With the mixer on low speed, mix in the flour mixture and mix just until no dry streaks remain. Fold in the crushed pineapple, just until mixed in.
Scoop the cupcake batter into the prepared tins, filling about 2/3 full. Place in the oven and bake until a toothpick inserted in the center comes out dry, about 25 minutes. Remove from the oven and let cool.
Make the coconut frosting while the cupcakes cool
If you plan on rolling the frosting in coconut flakes, start with the toasting process. Place about 1 1/2 cups of unsweetened coconut flakes in a large pan set over medium heat. Toast the coconut flakes, stirring often and adjusting heat so they don’t burn until the flakes are a light golden brown, 5-10 minutes. Remove from the heat and let cool completely.
For the frosting, place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until combined and creamy, about 2 minutes. With the mixer on low speed, mix in the powdered sugar and coconut extract. Mix on low speed until combined, then increase the speed to high and mix for about 2 minutes or so until the frosting is creamy and increased in volume. Place the frosting in a pastry bag fitted with a star tip and generously frost the cupcakes. If desired, roll the frosted cupcakes in the cooled coconut flakes.
Notes & tidbits
The assembled cupcakes will last for several days in the refrigerator. Just be sure to bring to room temperature before serving.
Pineapple Coconut Cupcakes
Pineapple Coconut Cupcakes are a wonderful treat for a tropical explosion. Tender pineapple cupcakes are topped with an irresistibly creamy coconut frosting that has been dipped in toasted coconut flakes. A fun treat for an Easter dessert or just a random time of year.
Ingredients
For the cupcakes
- 8 Tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons coconut extract
- 3/4 cup unsweetened, full-fat coconut milk
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 8 ounces crushed pineapple, drained
For the frosting
- 10 ounces full-fat cream cheese, at room temperature
- 8 Tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons coconut extract
- 3 1/2 cups powdered sugar
- 1 1/2 cups unsweetened coconut flakes, optional
Instructions
- Preheat the oven to 350ºF and line 15 muffin wells with liners, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy and combined, about 2 minutes on high speed. Scrape down the sides of the bowl. Mix in the eggs, coconut extract and coconut milk until combined, about 1 minute. Scrape down the sides of the bowl again.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. With the mixer on low speed, mix in the dry ingredients. Increase speed to medium and mix just until combined and no dry streaks remain, about 1 minute. Fold the crushed pineapple into the batter with a rubber spatula, just until combined.
- Scoop the cupcake batter into the prepared muffin tins, filling about 2/3 full. Place in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a wire cooling rack. Let cool completely before frosting.
- While the cupcakes cool, toast the coconut, if using. Spread the coconut flakes out in a large saucepan set over medium heat. Stirring often, toast the coconut until a light golden brown. Adjust heat to prevent from burning, if necessary. Remove from the heat and let cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until creamy and combined, about 2 minutes on medium-high speed. Reduce the speed to low and mix in the coconut extract then the powdered sugar. Increase the speed to high and beat the frosting until creamy and increased in volume, about 2 minutes.
- Place the frosting in a large pastry bag fitted with a star tip and generously frost the cupcakes. If desired, roll the frosted cupcakes in the cooled, toasted coconut flakes. Serve.
Notes
Refrigerate any leftovers, well wrapped up to 4 days, bringing to room temperature before serving.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 495
Nutritional information is only an estimate.
