Pineapple & Coconut Cupcake W/ Coconut Frosting & P

Name: Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp Baking powder; 1 2/3 cup Flour; 1/4 tsp Baking soda; 1/2 tsp Salt; 3/4 cup Packed light or dark brown sugar; 1/4 cup Granulated sugar; 1/2 cup Unsalted butter (melt!); 1 large egg (bring to room temp); 1/2 cup Pineapple juice; 1/2 cup Coconut milk; 2 tsp Vanilla extract; 3/4 cup Unsalted butter; 3 cup Confectioners sugar; 1/4 cup Heavy cream (or half and half); 2 tsp Vanilla extract; 1/2 tsp Coconut extract; 1 Salt (to taste)

Servings: persons

1/2 tsp Baking powder
1 2/3 cup Flour
1/4 tsp Baking soda
1/2 tsp Salt
3/4 cup Packed light or dark brown sugar
1/4 cup Granulated sugar
1/2 cup Unsalted butter (melt!)
1 large egg (bring to room temp)
1/2 cup Pineapple juice
1/2 cup Coconut milk
2 tsp Vanilla extract
3/4 cup Unsalted butter
3 cup Confectioners sugar
1/4 cup Heavy cream (or half and half)
2 tsp Vanilla extract
1/2 tsp Coconut extract
1 Salt (to taste)

1
Pre heat oven to 350.
2
Line muffin tin with paper liners
3
In a bowl.
4
Combine flour, baking powder, baking salt and salt.
5
Set aside.
6
Melt the butter and whisk the granulated and light brown sugar into a bowl.
7
Add the pineapple, coconut milk, vanilla while you continually whisk.
8
Now add the dry mix while you continue to whisk.
9
Do this for a couple minutes (depending on how fast you can go) until it's creamy with no chunks!
10
Pour mixture 2/3 full in the muffin tin spots.
11
Place in the oven.
12
Cook for 20 minutes.
13
Like with a toothpick to make sure it's cooked through, set aside to cool!
14
Now this I didn't have a blender to use so it's possible without!
15
For the icing.
16
Whisk the softened butter.
17
Combine all ingredients and whisk together until it reaches a light and fluffy-esque appearance.
18
Decorate the top with the amazingly refreshing icing and some chunks from a pineapple (or a cherry!)
19
everyone will love it!

1612

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/2 tsp Baking powder, 1 2/3 cup Flour, 1/4 tsp Baking soda, 1/2 tsp Salt, and more.

Yes, Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top 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.

That's it — enjoy your meal!

Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions