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Overhead photo of homemade coconut pineapple cupcakes with pineapple frosting and toasted coconut on a white kitchen counter.

Coconut Pineapple Cupcakes Recipe

Fluffy tropical coconut pineapple cupcakes topped with pineapple buttercream, perfect for summer parties.
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Course: Dessert, Snack
Cuisine: Hawaiian-inspired, Tropical
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 340kcal
Cost: $8

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.

Nutrition

Serving: 90g | Calories: 340kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1.2mg