Tropical Pineapple Coconut Cupcakes (Print View)
Tropical cupcakes blending pineapple, coconut, and creamy frosting for festive occasions.
# What You Need:
→ For the Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ⅓ cup coconut milk, canned full-fat
08 - ⅓ cup crushed pineapple, well-drained
09 - ¼ cup pineapple juice
10 - 2 tbsp light rum, or substitute with pineapple juice
11 - 1 tsp vanilla extract
12 - ½ cup sweetened shredded coconut
→ For the Coconut Frosting
13 - ½ cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 3 tbsp coconut milk, canned full-fat
16 - ½ tsp vanilla extract
17 - Pinch of salt
→ For Garnish
18 - 2 tbsp toasted shredded coconut
19 - 12 maraschino cherries, optional
20 - Small pineapple wedges, optional
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then mix in coconut milk, pineapple juice, rum if using, and vanilla extract until combined.
05 - Gradually add the dry ingredients, mixing just until incorporated. Fold in the crushed pineapple and shredded coconut.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then coconut milk, vanilla, and salt. Beat until light and fluffy.
09 - Frost the cooled cupcakes generously. Garnish with toasted coconut, a cherry, and a pineapple wedge, if desired.
# Expert Tips:
01 -
- The texture is incredibly moist thanks to all that fruit and coconut milk, staying fresh for days unlike typical cupcakes that dry out
- Each bite delivers that perfect vacation combination of sweet pineapple, creamy coconut, and just enough rum to make it interesting without being overwhelming
02 -
- Room temperature ingredients are non negotiable here because cold butter or eggs will cause the batter to separate and create dense, uneven cupcakes
- Drain the crushed pineapple thoroughly, even press it with a spoon, because excess liquid is the fastest way to ruin the texture and make them soggy
03 -
- Toast extra coconut at the beginning and keep it in a sealed jar, because you will want to sprinkle it on everything once you smell that nutty sweetness filling your kitchen
- The alcohol in the rum actually helps keep these cupcakes moist longer, so they will stay fresh for an extra day compared to non alcoholic versions