Pineapple Coconut Cupcakes

A close up of A close up pineapple cupcakes with coconut and pineapple piece

5 from 1 vote

Pineapple Coconut Cupcakes - A moist and tender homemade cupcake that tastes like the tropics! Pineapple and coconut flavor the cupcakes and the frosting!

Prep Time30

Cook Time20

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

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
splash milk
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.
2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
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.
1/2 cup unsalted butter, 1 cup granulated sugar, 2 whole eggs, 1 teaspoon vanilla extract, 1 teaspoon coconut extract
Slowly add in flour mixture. Add pineapple and beat on high for 1 minute.
1 8 oz can crushed pineapple, undrained
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 enough milk to get your desired consistency. Sugar and milk can be adjusted to taste.
1/2 cup unsalted butter, 3 cups powdered sugar, 1/2 teaspoon coconut extract, 2 tablespoons pineapple juice, splash milk
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.
1/2 cup shredded coconut
Top with a small piece of pineapple, if desired.
Serve immediately or store airtight for 2-3 days.

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