Aloha Cupcakes Recipe

Name: Aloha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 box Pillsbury Super-moist Yellow Cake Mix (15 Oz Box); 1/3 cups Vegetable Oil; 1/4 cups Pineapple Juice; 1 teaspoon Pineapple Extract; 3 whole Large Eggs; 1 can (8 Oz Can) Crushed Pineapple In Syrup, Undrained; 1 cup Chopped Macadamia Nuts; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened; 1/2 cups Vegetable Shortening; 1 teaspoon Pure Vanilla Extract; 3 cups Confectioners Sugar; 3 Tablespoons Milk (can Add More As Necessary); 1 package Sweetened Flaked Coconut (7 Oz Bag); Divided Use

Servings: persons

FOR THE CAKE:
1 box Pillsbury Super-moist Yellow Cake Mix (15 Oz Box)
1/3 cups Vegetable Oil
1/4 cups Pineapple Juice
1 teaspoon Pineapple Extract
3 whole Large Eggs
1 can (8 Oz Can) Crushed Pineapple In Syrup, Undrained
1 cup Chopped Macadamia Nuts
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened
1/2 cups Vegetable Shortening
1 teaspoon Pure Vanilla Extract
3 cups Confectioners Sugar
3 Tablespoons Milk (can Add More As Necessary)
1 package Sweetened Flaked Coconut (7 Oz Bag); Divided Use

1
For the cupcakes:
2
Preheat oven to 350 F. Line muffin tins (recipe makes 24 cupcakes) with paper cupcake cups, Alternatively, you can use 2 cookie sheets and use foil baking cups for cupcakes (no muffin tins necessary).
3
Mix the cake mix, vegetable oil, pineapple juice, pineapple extract, and eggs in the bowl of your stand mixer on low speed for 30 seconds to wet all of the ingredients. Then beat on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Stir in macadamia nuts until well mixed.
4
Spoon into cupcake forms filling each about 2/3 full. Cook in a 350 F oven for 18 minutes. Check doneness by inserting toothpick in the center of a cupcake-if it comes out clean they are done. If not, cook for 2-3 minutes more and recheck. Remove from oven and let them cool completely. You can make the frosting while the cupcakes are cooling. Keep the oven on.
5
For the frosting:
6
Beat unsalted butter and shortening in the bowl of a stand mixer until smooth. Beat in vanilla. Gradually beat in powdered sugar, a little at a time, until well blended. Stir in milk and add more as necessary to reach desired frosting consistency. Fold in half of the flaked coconut.
7
Spread remaining coconut on a baking sheet in a single layer and put it into a 350 F oven until toasted, about 5 minutes.
8
Frost each cupcake with the coconut buttercream. Garnish with toasted flaked coconut.

1137

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 1 box Pillsbury Super-moist Yellow Cake Mix (15 Oz Box), 1/3 cups Vegetable Oil, 1/4 cups Pineapple Juice, and more.

Yes, Aloha Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aloha Cupcakes

How did you like this recipe?

Frequently Asked Questions