Coconut Pineapple Lime Cupcakes

Ingredients

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
• ¾ cup sugar (can substitute coconut or other sugar alternative)
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup toasted coconut
• Zest of one lime
For the Frosting:
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ¼ cup toasted unsweetened coconut flakes **See note.
• 2 tbsp lime juice
• ¼ cup unsweetened, toasted coconut, set aside for tops of cupcakes
• Lime zest, for sprinkling on tops of cupcakes

Instructions

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 ⅔ 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.
For the Frosting:
5. Cream butter in the bowl of a mixer on medium speed until light and fluffy (2-3 minutes).
6. 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.
7. **If you do not like the taste or texture of coconut in your frosting, you can omit the ¼ cup of coconut.

Notes