Pineapple Coconut Cupcakes

Cinco de Mayo is only a day away! Are you ready?

If you haven’t made this cupcake recipe, the answer is probably, NO!

pineapple coconut cupcakes

We have been busy running around to choir and dance concerts this week. I’m getting really tired of running around like crazy, but glad that it will be over tomorrow. I’m planning on napping when the baby naps on Sunday–just to recover!

coconut cupcake recipe

These pineapple coconut cupcakes have been perfect for our nightly treats as we have run around. They are moist and delicious with a wonderful hint of pineapple and toasted coconut. These are absolutely perfect for your Cinco de Mayo celebration! You might even be able to go as far as saying it’s healthy cooking. But these pineapple coconut cupcakes are delicious!

coconut cupcake recipe

Pineapple Coconut Cupcakes

1 10oz can crushed pineapple

2 tbsp coconut oil

1 egg (can substitute flax egg if desired)

1 cup unbleached all purpose flour

3/4 cup sugar (can substitute coconut or other sugar alternative)

1 tsp baking soda

1/4 tsp salt

Preheat the oven to 350 degrees. Line and grease 12 muffin cups.

In a bowl, mix together the flour, sugar, baking soda and salt. Beat the oil and egg in a bowl, then add to the flour mixture and stir until combined. Fold in pineapples until well combined.

Pour the mixture into the muffin cups, filling 2/3 of the way full. Bake for 15-20 minutes, or until cupcakes brown slightly on the top and spring back when touched in the center.

Cool on a wire rack until completely cooled, then frost.

Coconut Frosting

1/2 cup shredded coconut

1/2 cup butter (1 stick) softened

8 ounces reduced fat cream cheese, softened

3-4 cups powdered sugar

Preheat oven to 350 degrees. On a baking sheet, place toasted coconut. Bake several minutes or until coconut browns. Remove from oven and allow to cool for later use.

In a mixing bowl, cream butter and cream cheese. Slowly add sugar until all sugar is incorporated and sugar reaches a thick, spreadable consistency. Scrape down the sides of the bowl as necessary.

Top each cupcake with frosting. Top with toasted coconut.

**For a vegan version of this recipe, omit the frosting and top each cupcake with toasted coconut.

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