Who doesn't love a bite of tropical paradise? This coconut pineapple cupcakes recipe brings the sunny flavors of the islands right to your kitchen. I've spent years perfecting this coconut pineapple cupcakes recipe, and trust me, it's become my go-to dessert for every summer gathering.
These fluffy tropical cupcakes combine the sweet nuttiness of coconut with the tangy brightness of fresh pineapple. My coconut pineapple cupcakes recipe creates perfectly moist cupcakes topped with the most incredible pineapple buttercream you've ever tasted. Whether you're planning a luau party or just craving something special, this coconut pineapple cupcakes recipe delivers pure happiness in every bite.
Why This Tropical Cupcake Recipe Will Become Your New Favorite
There's something magical about combining coconut and pineapple in a cupcake. This coconut pineapple cupcakes recipe has been passed down through three generations in my family, originally inspired by my grandmother's Hawaiian vacation. The secret lies in using both coconut milk and shredded coconut for double the tropical flavor.
What makes this coconut pineapple cupcakes recipe truly special is the perfect balance of textures. The cupcakes stay incredibly moist thanks to the pineapple juice, while the coconut adds just the right amount of chewiness. My friends always ask for this coconut pineapple cupcakes recipe after trying just one bite. The pineapple chunks scattered throughout create little bursts of sunshine that make each cupcake feel like a mini vacation.
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Ingredients
Dry Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Sweetened shredded coconut
Wet Ingredients:
- Coconut milk (full-fat)
- Vegetable oil
- Large eggs
- Vanilla extract
- Coconut extract
- Crushed pineapple (drained)
- Pineapple juice
For Pineapple Buttercream Frosting:
- Toasted coconut flakes for decoration
- Unsalted butter (softened)
- Powdered sugar
- Pineapple juice
- Crushed pineapple (drained)
- Vanilla extract
See recipe card for quantities.
Instructions
Preparing Your Kitchen and Ingredients
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Bring eggs to room temperature by placing them in warm water for 10 minutes.
- Drain the crushed pineapple thoroughly, reserving ¼ cup of juice for the batter.
- Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden.
Making the Perfect Cupcake Batter
- In a large bowl, whisk together flour, sugar, baking powder, salt, and shredded coconut.
- In another bowl, combine coconut milk, oil, eggs, vanilla extract, and coconut extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the drained crushed pineapple and pineapple juice until evenly distributed.
Baking to Golden Perfection
- Fill each cupcake liner about ¾ full with batter using an ice cream scoop.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Allow cupcakes to cool completely before frosting (about 30 minutes).
Creating Irresistible Pineapple Buttercream
- Pipe frosting onto cooled cupcakes and sprinkle with toasted coconut flakes.
- Beat softened butter with an electric mixer until light and fluffy (3-4 minutes).
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Mix in pineapple juice, crushed pineapple, and vanilla extract until smooth.
Expert Cooking Tips
- Creating the perfect tropical cupcake dessert requires attention to detail. Here are my tried-and-true secrets:
- Temperature Matters: Room temperature ingredients blend more easily and create a smoother batter. Cold eggs can cause the coconut milk to curdle, affecting your final texture.
- Don't Overmix: Once you add the flour mixture, mix just until combined. Overmixing develops the gluten and creates tough, dense cupcakes instead of fluffy ones.
- Drain Pineapple Properly: Press crushed pineapple in a fine-mesh strainer or paper towels to remove excess moisture. Too much liquid makes cupcakes soggy.
- Test for Doneness: A toothpick should come out with just a few moist crumbs. Completely clean means they're overbaked and will be dry.
- Frosting Consistency: If your buttercream is too thick, add pineapple juice one tablespoon at a time. If too thin, add more powdered sugar gradually.
- The key to moist coconut pineapple cupcakes recipe success is using both coconut milk and pineapple juice for maximum flavor and moisture retention.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add ¼ teaspoon xanthan gum if your blend doesn't contain it.
- Dairy-Free Option: Use vegan butter for frosting and ensure your coconut milk is full-fat for richness. The cupcakes are already dairy-free!
- Sugar-Free Alternative: Substitute granulated sugar with erythritol or stevia baking blend (use ¾ the amount). For frosting, use powdered erythritol.
Flavor Variations
- Pina Colada Style: Add 2 tablespoons of rum extract to the batter and 1 tablespoon to the frosting for that classic cocktail flavor.
- Extra Tropical: Fold in ½ cup mini chocolate chips or macadamia nuts for added texture and island vibes.
- Citrus Twist: Add the zest of one lime to the batter and frosting for a bright, tangy flavor that pairs beautifully with coconut and pineapple.
- Cream Cheese Frosting: Replace half the butter with cream cheese for a tangy twist that complements the sweet tropical flavors.
- This coconut pineapple cupcakes recipe adapts beautifully to different dietary needs while maintaining its signature tropical taste.
Equipment Recommendations
- 12-cup muffin tin: Heavy-duty aluminum pans distribute heat evenly for consistent baking
- Electric stand mixer: Essential for creating fluffy buttercream; hand mixer works too
- Ice cream scoop: Ensures uniform cupcake sizes and professional appearance
- Wire cooling racks: Prevents soggy bottoms by allowing air circulation
- Piping bags and tips: Creates beautiful frosting swirls; star tip #1M is perfect
- Fine-mesh strainer: Critical for properly draining pineapple to prevent soggy cupcakes
- Digital kitchen scale: For precise measurements that guarantee consistent results every time
Having the right tools makes this coconut pineapple cupcakes recipe foolproof and enjoyable to make.
Storage & Meal Prep Tips
Short-Term Storage
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days. The pineapple frosting stays fresh and doesn't require refrigeration for this period.
Refrigerator Storage
- For longer storage, refrigerate cupcakes for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture and flavor.
Freezing Instructions
- Unfrosted cupcakes freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before frosting.
Make-Ahead Tips
- Bake cupcakes up to 2 days ahead and store covered at room temperature. Make frosting the day of serving for optimal freshness and stability.
- This coconut pineapple cupcakes recipe is perfect for meal prep, making party planning stress-free.
Grandma's Secret That Changed Everything
Here’s the game-changing secret behind my coconut pineapple cupcakes recipe that my grandmother shared after years of baking. She discovered that letting the batter for this coconut pineapple cupcakes recipe rest for 10 minutes before baking allows the coconut to hydrate and the flavors to blend perfectly. This simple step makes the coconut pineapple cupcakes recipe turn out incredibly moist, as if each bite has been infused with tropical sunshine.
The second secret is all about the frosting. Instead of adding all the pineapple juice at once, she adds it slowly while the mixer runs. This trick keeps the buttercream silky, stable, and absolutely perfect for topping the coconut pineapple cupcakes recipe. These two simple steps transform an ordinary cupcake into an extraordinary coconut pineapple cupcakes recipe that impresses every time.
FAQ
What's the secret to moist coconut cupcakes?
The secret to moist coconut pineapple cupcakes recipe lies in using both coconut milk and pineapple juice in the batter. These ingredients add natural moisture while enhancing the tropical flavors. Don't overbake them; test with a toothpick at 18 minutes.
How do you store pina colada cupcakes?
Store your coconut pineapple cupcakes recipe creation in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. The pineapple buttercream remains stable and delicious with proper storage.
Should you refrigerate pineapple upside down cupcakes?
While our coconut pineapple cupcakes recipe differs from upside-down style, any cupcake with fresh pineapple should be refrigerated after 2 days at room temperature to maintain freshness and prevent spoilage.
How to make cupcakes stay moist?
The key to keeping coconut pineapple cupcakes recipe results moist is proper storage in airtight containers and not overbaking. Adding fruit juices like pineapple juice to the batter also helps retain moisture naturally.
Perfect Pairings for Your Next Feast
Now that you've mastered this incredible coconut pineapple cupcakes recipe, why not create a complete tropical-themed meal? These cupcakes pair wonderfully with lighter main dishes that won't overshadow their delicate flavors.
Consider serving our Creamy Mushroom Pork Chops Recipe as your main course; the rich, savory flavors create a beautiful contrast to the sweet tropical dessert. The earthy mushrooms and tender pork provide the perfect balance before indulging in these coconut pineapple cupcakes recipe treats. For a lighter option, try our Smoked Salmon Wraps Recipe as an elegant appetizer. The sophisticated flavors of smoked salmon and fresh herbs complement the tropical sweetness beautifully, creating a memorable dining experience from start to finish.
This coconut pineapple cupcakes recipe has brought joy to countless celebrations in my kitchen, and I know it will do the same for yours. The combination of moist, fluffy cupcakes and creamy pineapple frosting creates pure magic that transports everyone straight to paradise with every single bite.
Food Blogger at Cook Savor -By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Coconut Pineapple Cupcakes Recipe
Coconut Pineapple Cupcakes Recipe
Equipment
- 1 12-cup muffin tin Heavy-duty, even heat
- 1 Electric/stand mixer Or hand mixer
- 1 Ice cream scoop For even cupcake sizes
- 1 Wire cooling rack Prevents soggy bottoms
- 1 Piping bag + star tip (#1M) For frosting swirls
- 1 Fine-mesh strainer Drain pineapple properly
- 1 Digital kitchen scale Ensures accuracy
Ingredients
- 2 cups All-purpose flour
- 1 ½ cups Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Sweetened shredded coconut
- ¾ cup Coconut milk Full-fat for richness
- ½ cup Vegetable oil
- 3 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Coconut extract
- ¾ cup Crushed pineapple Drained, save juice
- ¼ cup Pineapple juice From can
- 1 cup Unsalted butter Softened (for frosting)
- 4 cups Powdered sugar For frosting
- ¼ cup Pineapple juice For frosting
- 2 tablespoon Crushed pineapple Drained (for frosting)
- 1 teaspoon Vanilla extract For frosting
- ½ cup Toasted coconut flakes Decoration
Instructions
- Preheat oven to 350°F and line muffin tin with liners.
- Bring eggs to room temperature in warm water for 10 minutes.
- Drain pineapple and reserve juice.
- Toast coconut flakes until golden.
- Whisk flour, sugar, baking powder, salt, and coconut.
- Mix coconut milk, oil, eggs, vanilla, and coconut extract.
- Combine wet and dry ingredients, fold in pineapple and juice.
- Fill liners ¾ full and bake for 18–22 minutes.
- Cool for 5 minutes in pan, then transfer to rack for 30 minutes.
- Beat butter until fluffy, add powdered sugar gradually.
- Add pineapple juice, crushed pineapple, and vanilla until smooth.
- Pipe frosting and top with toasted coconut.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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