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Pineapple Coconut Cupcakes – A moist and tender homemade cupcake that tastes like the tropics! Pineapple and coconut flavor the cupcakes and the frosting!
Do you have certain flavors or smells that remind you of certain things? I am sure you do. I think everyone does. Pineapple and coconut to me, smell and taste like vacation. And pretty much a tropical vacation. Preferably with a Classic Lime Margarita in hand.

Tropical drinks, sun screen, fresh fruit; that is what I think of when I hear pineapple coconut cupcakes. No matter what the weather is like outside, I want to fee like I am on a beach vacation! Maybe a Margarita Cupcake would fit too.
And these cupcakes bring all of that together in a super moist, tender and delicious cupcake! Topped with shredded coconut and a slice of pineapple just scream tropical.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Powder
- Salt
- Butter – I always use unsalted in baking
- Granulated Sugar
- Eggs
- Vanilla Extract
- Crushed Pineapple
- Powdered Sugar
- Coconut Extract
- Pineapple Juice
- Shredded Coconut
How To Make Pineapple Coconut Cupcakes
- Make Cupcakes. Combine flour, baking powder and salt. Set that aside and beat together butter and sugar until it is light and fluffy. Add in the eggs, vanilla and coconut extract and mix until fully incorporated. Slowly add the flour mixture. Then add the crushed pineapple and beat for 1 minute.
- Bake. Scoop the batter into prepared muffin tins and bake for about 20 minutes until a tester comes out clean. Remove and let them cool completely.
- Make Frosting. Beat together butter, powdered sugar, coconut extra and pineapple juice until it is a nice spreadable consistency. You can adjust the pineapple juice and coconut to get the desired consistency.
- Frost. Once the cupcakes have cooled completely top with the frosting. Then roll each cupcake through the coconut for the topping.
I have been known to rely on a box mix for a cake before, like when I make my favorite Chocolate Cream Cake. I have no problem taking short cuts. But homemade cakes are just so much better! Plus you can flavor them however you want! Like adding pineapple. So these cupcakes are completely from scratch. But don’t be scared, trust me they are easy!
To get the cupcakes extra moist, I used a can of crushed pineapple in the batter. It gives it tons of flavor, but keeps them from drying out as well. Plus coconut extract gives it that great flavor.
Recipe Tips & Suggestions
- You can garnish with a wedge of pineapple on each cupcake if desired. I just wouldn’t add that too much ahead of time. It will dry out and can make a mess of the cupcakes if you let it sit too long.
- Make sure to roll the cupcakes through the coconut right away, you don’t want the frosting to set up too much or the coconut won’t stick.
- Don’t over bake. As always with baked goods, be careful to watch them and take them out just before they are completely cooked or they will dry out. When you gently press the top of the cupcakes they should spring back.
- If you want to up the coconut flavor you can add more the frosting. The recipe doesn’t call for much, because I didn’t want it to over power.
Storage
I like to store these at room temperature for 3-4 days. Cover or place in an airtight container so they don’t try out.
More Cupcake Recipes
- Nutella Cupcakes
- Watermelon Cupcakes
- Double Chocolate Cupcakes
- Apple Spice Cupcakes
- Pumpkin Spice Cupcakes
Pineapple Coconut Cupcakes
Ingredients
Pineapple Coconut Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 8 oz can crushed pineapple, undrained
Pineapple Coconut Butter Cream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon coconut extract
- 2 tablespoons pineapple juice
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners or grease very well. Set aside.
- In a bowl whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add in eggs, vanilla extract and coconut extract; mixing until well combined.
- Slowly add in flour mixture. Add pineapple and beat on high for 1 minute.
- Scoop batter into prepared pans. Bake for 18-20 minutes until cupcakes spring back and a tester comes out clean.
- Remove from oven and place on a wire rack to cool.
- Meanwhile, prepare the frosting. Beat together butter, powdered sugar, coconut extract, pineapple juice, and milk until desired consistency. Sugar and milk can be adjusted to taste.
- Once cupcakes have cooled completely, frost with pineapple coconut butter cream icing. Place shredded coconut onto a plate. Gently roll the freshly frosted cupcakes through the coconut.
- Top with a small piece of pineapple, if desired.
- Serve immediately or store airtight for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMGโฆ these came out just perfect. So delic.. thank you Erin for a wondeful recipe.
I am really in need of some tropical sunshine and these flavors! They look perfect!
I’ll be dreaming of summer with every bite! So delicious!
My kids absolutely loved them! So light and perfectly moist.
Oh my goodness! These look incredible! I cannot wait to make these with the kids!
These cupcakes look so perfect! I will put on my next week baking list!
I love pineapple flavor! It’s a great idea to make pineapple and coconut flavor combo cupcake!
Lemon and coconut make the best combination! So light, fresh and delicious!
Pineapple and coconut are two of my favorite flavors. I love that you have combined them both into one delicious cupcake.