Description
Deliciously moist coconut cupcakes topped with a creamy pineapple frosting, perfect for tropical-themed parties.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- For a stronger coconut flavor, use coconut extract in addition to vanilla.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Consider adding toasted coconut on top of the frosting for extra texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Coconut Colada Cupcakes, Pineapple Frosting, Tropical Cupcakes, Dessert Recipes