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    Home » Blog » dairy free » Tropical Treat - Pineapple Coconut Cupcakes

    Tropical Treat - Pineapple Coconut Cupcakes

    May 4, 2012 by burntapple 2 Comments

    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)

    pineapple coconut cupcakes
    pineapple coconut cupcakes

    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.

    pineapple coconut cupcakes
    pineapple coconut cupcakes

    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
    pineapple coconut cupcakes

    Pineapple Coconut Cupcakes

    Ingredients

    • 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

    Directions

    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.

    Coconut Frosting

    Ingredients

    • ½ cup shredded coconut
    • ½ cup butter (1 stick) softened
    • 8 ounces reduced fat cream cheese, softened
    • 3-4 cups powdered sugar

    Directions

    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.

    Substitutions

    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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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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