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

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