Craving a tropical twist to the traditional cupcake? Look no further than our scrumptious Pineapple Coconut Cupcakes! Get ready for a perfectly moist and flavorful experience. (Gluten free option, dairy free option, egg free option, nut free, soy free, vegan version, vegetarian version)
Prepping Pineapple Coconut Cupcakes
Prepare to tantalize your tastebuds with the tropically delicious flavor of pineapple coconut cupcakes! These perfectly moist and flavorful cupcakes are sure to satisfy your sweet tooth cravings.
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!
These 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.
Gather ingredients: All-purpose flour, sugar, baking powder, salt, pineapple puree, oil, egg, and vanilla extract
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder and salt. To this dry mixture add in pineapple puree, oil, egg and vanilla extract. Mix until everything is well incorporated. Preheat the oven to 350 degrees F and line a cupcake baking tin with cupcake liners. Divide your batter evenly between the liners and bake in preheated oven for 17-20 minutes or until an inserted toothpick comes out clean. Let cool completely before frosting.
ENJOY PINEAPPLE? WE'VE GOT MORE!!
Preheat oven to 350 degrees
Preheat oven to 350 degrees Fahrenheit. Grease a cupcake tin with butter and pour the batter into each liner, filling only ⅔ of the way full. Place in preheated oven and bake for 17-20 minutes or until lightly golden brown on top and an inserted toothpick comes out clean. Let cool completely before frosting.
Combine all dry ingredients and mix until combined
In a large bowl, whisk together flour, baking soda and powder, coconut flakes, and salt. In a separate bowl combine egg, pineapple puree, and oil - mix until combined. Pour wet mixture into the dry ingredients and mix until smooth. The finished batter should be thick and fluffy.
Beat oil in another bowl until softened then add sugar and beat until creamy
In a separate bowl, beat softened oil until creamy. Gradually add sugar and continue to beat until light and fluffy. Then, slowly pour in the egg mixture one at a time while continuing to beat the mixture. Add your pineapple chunks or shredded coconut flakes and mix until fully combined. Finally add in your mixed dry ingredients and stir the batter until evenly mixed.
Add egg whites and vanilla extract to oil and sugar mixture then slowly add the pineapple puree, stirring continually until thickened
In another bowl, beat egg until soft and fluffy. Next add the vanilla extract to the oil and sugar mixture and stir until fully incorporated. Then, slowly pour in temperature controlled pineapple puree while continually stirring. Gradually increase the speed of stirring until thickened - about 3-4 minutes. This will give your batter an extra tropical feel with a delicious and light texture.
Bake and Frost
Once the cupcakes are baked, allow them to cool before frosting.
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
- ¾ cup sugar (can substitute coconut or other sugar alternative)
- 1 tsp baking soda
- ¼ 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 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.
Cool on a wire rack until completely cooled, then frost.
- ½ cup shredded coconut
- ½ 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.
Flour: you can substitute gluten free flour for unbleached all purpose flour.
Egg: Feel free to substitute egg replacer
Butter: Use dairy free butter in place of regular butter
Cream Cheese: Substitute dairy free cream cheese.
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