Coconut Pineapple Lime Cupcakes

Cinco de Mayo is coming up and I get excited for all the wonderful flavors of the season! Chile powder, chipotle, paprika, lime and other spices and flavors are some of my favorites.

coconut pineapple lime cupcake

Ring in Cinco de Mayo with these delicious coconut pineapple lime cupcakes. They are absolutely delicious!!

coconut pineapple lime cupcakes

Coconut Pineapple Lime Cupcakes

Yield: 12 cupcakes

Serving Size: 1 cupcake


    For the 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
  • 1/4 cup toasted coconut
  • Zest of one lime
  • For the Frosting:
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup toasted unsweetened coconut flakes **See note.
  • 2 tbsp lime juice
  • 1/4 cup unsweetened, toasted coconut, set aside for tops of cupcakes
  • Lime zest, for sprinkling on tops of cupcakes


    For the Cupcakes:
  1. kPreheat the oven to 350 degrees. Line and grease 12 muffin cups.
  2. 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.
  3. 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.
  4. Cool on a wire rack until completely cooled, then frost.
  5. For the Frosting:
  6. Cream butter in the bowl of a mixer on medium speed until light and fluffy (2-3 minutes).
  7. Turn mixer to slow and slowly add one cup powdered sugar at a time. Add in the vanilla, coconut, and lime juice continuing to mix until incorporated. Top each cupcake with frosting, then sprinkle lime zest and coconut to decorate.
  8. **If you do not like the taste or texture of coconut in your frosting, you can omit the 1/4 cup of coconut.


Lower sugar frosting: you can make and enjoy the cupcakes with a coconut milk whipped cream. Simply refrigerate a can of full fat coconut milk for several hours. Remove from fridge, scrape the top of coconut milk (the milk and fat separate-- you want to use the fat) Mix the coconut fat in a mixer until light and fluffy. Add a little bit of honey (1-2 tsp) to sweeten + 1-2 tbsp of lime juice. Top cupcakes with the frosting, sprinkle additonal toasted coconut and lime zest on top to decorate.

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  1. Oh heavens, these sound SO good. I love the combination of pineapple + coconut, and I know that lime would make them even more amazing. Wow!

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