If you’re dreaming of sunshine, tropical breezes, and a little something sweet, these pineapple coconut cupcakes are just the thing to transport your taste buds. Bursting with juicy pineapple and tender shredded coconut, these cupcakes are a soft, moist treat that’s perfect for brunch or an afternoon snack. The tropical flavor combination is both refreshing and comforting, offering a delicious break from the ordinary.
What makes these cupcakes extra special is their balance of flavor and texture. The natural sweetness of the pineapple pairs beautifully with the rich, nutty notes of the coconut, while a hint of vanilla ties everything together. Whether you’re baking for a family gathering, a school treat, or simply to enjoy with your morning coffee, these muffins are easy to whip up and even easier to love.
Ingredients
- Flour— 2-1/2 cups
- 2 Eggs
- Vegetable Oil— 1/3 cup
- Pineapple Juice— 1 Cup (from 20 oz can)
- Pineapple Chunks— 1/2 cup (drained)
- Baking Powder— 1-1/2 teaspoons
- Coconut Extract— 1 teaspoon
- Vanilla Extract— 1 teaspoon
- Rum Extract— 1 teaspoon
- Salt— 1 teaspoon
- Unsweetened Shredded Coconut— 1/2 cup
- White Sugar— 1 cup
- Buttermilk— 1/3 cup
- Ground Ginger— 1 teaspoon
- Ground Nutmeg— 1/4 teaspoon
Coconut Buttercream Frosting
- Butter— 1 cup (softened)
- Powdered Sugar— 4 Cups
- Salt— 1/4 teaspoon
- Coconut Extract— 1 teaspoon
- Milk or Cream— 2-3 tablespoons
What You’ll Need
- Large MIxing Bowl
- Sifter
- Cookie Scoop
- Cupcake Liners
- Hand Mixer
- 12 Well muffin tin
How to Make Pineapple Coconut Cupcakes
- First preheat oven 350F (177C).
- In a large mixing bowl combine eggs, vegetable oil, buttermilk, pineapple juice (1 cup), vanilla, rum, and coconut extracts.
- Now sift in the flour, baking powder, salt, ginger, nutmeg, and sugar then mix until only a few streaks are visible. Fold in coconut shreds and pineapple chunks then continue to mix until ingredients are fully incorporated.
- Spray cupcake liners with baking spray then place them in muffin tin wells. Fill 3/4 of the way to the top with batter then put the cupcakes in the oven to bake for 20-22 minutes. Once cupcakes are finished baking allow them to completely cool before frosting.
How to Make Coconut Buttercream Frosting
- Use a hand mixer to beat butter until it’s smooth and fluffy.
- Continue to mix as you add in the sugar one cup at a time then add in salt and vanilla extract.
- Mix in milk 1 teaspoon at a time until frosting is desired consistency.
Let us know what you thought of these pineapple coconut cupcakes. Feel free to browse some of our other dessert recipes and check out our digital baking magazine here.