Pineapple coconut cupcakes are a delicious and tropical treat that are perfect for any occasion. The cupcakes are soft and fluffy, with a sweet and tangy pineapple flavor.
¾cupsugarcan substitute coconut or other sugar alternative
1teaspoonbaking soda
¼teaspoonsalt
Instructions
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.
Notes
Coconut FrostingIngredients½ cup shredded coconut½ cup butter (1 stick) softened8 ounces reduced fat cream cheese, softened3-4 cups powdered sugarDirectionsPreheat 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.