Are you craving the perfect cupcake full of coconut flavor? If so, you have to make these Pineapple Coconut Cupcakes. They're a cross between a pineapple upside-down cake and a pina colada, that you don't have to share! Cupcake recipes like this are a must!
Transport yourself to a tropical paradise with our heavenly Pineapple Coconut Cupcake recipe. Let the sweet aroma of pineapple and coconut whisk you away to an island getaway right in your own kitchen. These moist and fluffy cupcakes are infused with the luscious flavors of rum flavoring and creamy coconut, creating a blissful symphony for your taste buds.
Serve along with our Pina Colada Mocktail for a complete indulgence.
Topped with a velvety swirl of coconut frosting and garnished with a sprinkle of toasted coconut flakes, pineapple wedges, and a cherry, each bite is like a vacation in paradise.
This just might be the best cupcake that I've created - and that's saying something. I'm obsessed with the tropical flavors and can't get enough of the homemade frosting. Be sure to grab some festive cupcake liners the next time that you're at the store so you can create these simple cupcakes with amazing flavor.
Be sure to check out my Apple Cider Cupcakes for another fun and flavorful treat!
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Ingredients
Salted butter - This will be used in the cupcake batter and also the frosting.
Sugar - To add sweetness.
Egg whites - Save the rest of the egg to use for breakfast!
Vegetable oil - You could also use coconut oil or avocado oil.
Baking powder - Adds fluffiness and texture to the cupcakes.
Salt - Just a tad bit is needed.
Rum flavoring - You can also add real rum.
Coconut milk - Used in the batter and also the frosting. Helps to thin out both.
Flour - Needed to make the cupcakes.
Powdered sugar - This is what will sweeten the frosting.
Sweet flake coconut - You can use unsweetened as well.
Maraschino cherries - For a garnish.
Pineapple wedges - For a garnish.
How to Make Pineapple Coconut Cupcakes
Step One: Preheat the oven to 350 degrees. Place the cupcake liners into the pan.
Step Two: In a bowl, cream the softened butter and sugar.
Step Three: Add the oil, egg whites, salt, baking powder, rum flavoring, and coconut milk. Combine.
Step Four: Add the flour and mix well.
The batter will be thick and fluffy.
Step Five: Fill the liners with cupcake batter about â…” full. Do not overfill.
Step Six: Put the pan in the oven and bake for 14-16 minutes. Let the cupcake cool completely.
Step Seven: To make the frosting, mix the powdered sugar and softened butter until mostly combined. Add the salt and coconut milk.
Step Eight: Beat the mixture until smooth.
Step Nine: Put the frosting into a piping bag with a large star tip. Other tips can be used if desired.
Step Ten: Preheat the oven to 350 degrees and spread the coconut out on a prepared baking sheet. Bake for 5-10 minutes or just until browned. (Watch this closely.) Remove and let cool.
Step Eleven: Decorate the cupcakes by swirling the frosting on top. Sprinkle with the toasted coconut, and add a wedge of fresh pineapple and a cherry.
Variations
Use canned pineapple - If you don't have fresh pineapple, canned pineapple chunks or crushed pineapple to garnish on top will work just fine.
Add rum - If you want to add a kick to these pineapple cupcakes, you can add real rum instead of rum flavoring.
Use a cake mix - If you need to save time on making these homemade cupcakes, you can always use a cake mix to get started. They'll still bake up to golden brown perfection, and you can then add more pineapple flavor and pineapple frosting easily.
Add filling - To boost the flavor fill these with our Pineapple Jam Recipe.
Change the frosting - You can also use storebought frosting as well. Cream cheese frosting would taste really great on the top of the cooled cupcakes.
Add coconut extract - Adding coconut extract or vanilla extract are other options to use besides rum extract.
Love the bold flavor of pineapple? Try this 5 Ingredient Pineapple Pie next. Or serve with a scoop of Pineapple Ice Cream on the side!
Common Questions
​How do I make moist, fluffy coconut cupcakes?
A trick that I learned from a baker a long time ago is to add a little bit of sour cream or Greek yogurt to the cupcake batter mix. Just a tad bit of this healthy fat will make the most delicious pineapple coconut cupcakes that are moist and flavorful.
​Can I decorate these tropical cupcakes ahead of time?
Because of the juice coming from the pineapple and cherries on top, these are best to be decorated and served right away.
How do I store leftovers of these piña colada cupcakes?
​For the best results, let the cooled cupcakes be stored in an airtight container in the fridge for up to 2 days. You can also freeze these cupcakes for up to 2 months.
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📖 Recipe
Pineapple Coconut Cupcakes
Ingredients
Cupcakes
- ½ cup salted butter softened
- 1 ½ cup sugar
- 6 egg whites
- ¼ cup vegetable oil
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon rum flavoring or regular rum
- 1 ¼ cup coconut milk
- 2 cups flour
Frosting
- 1 cup salted butter softened
- 1 teaspoon salt
- 4 cups powdered sugar
- 2-3 tablespoon coconut milk
- ½ cup sweetened flake coconut to garnish
- 24 maraschino cherries to garnish
- 24 fresh pineapple wedges to garnish
Instructions
Cupcakes
- Preheat the oven to 350 degrees and prepare a few cupcakes pans by placing the liners for approximately 24-30 cupcakes.
- In the bowl of a stand mixer, cream together the softened butter and sugar.
- Add in the egg whites, oil, baking powder, salt, rum flavoring and coconut milk. Combine well.
- Add the flour and mix thoroughly. Stop the mixer, scrape the sides and mix again.
- Fill each cupcake liner with enough batter to fill approximately â…” full.
- Bake in preheated oven for 14-16 minutes or until slightly browned. Allow to cool completely before decorating.
Frosting
- To make the frosting, combine the softened butter and powdered sugar until mostly combined in the bowl of a stand mixer. Add in the salt and coconut milk.
- Beat until smooth - scraping the sides frequently and adding additional milk only if needed to bring the frosting together.
- Transfer the frosting to a piping bag fitted with a large star tip.
- To toast the coconut, preheat the oven to 350 degrees. Spread the coconut on a parchment lined baking sheet (for easy cleanup) and bake for about 5-10 minutes or just until browned. Watch closely as they can go from toasty to burned very quickly. Remove from the oven and allow to cool before stirring and sprinkling on cupcakes.
- To decorate the cupcakes, gently pipe a spiral cone shape of frosting on each cupcake. Sprinkle with some toasted coconut, insert a wedge of fresh pineapple and top with a cherry.
Notes
Nutrition
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