Coconut Pineapple Bliss Cupcakes

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsweetened shredded coconut - ½ cup crushed pineapple (drained) - ½ cup unsweetened coconut milk - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract - ½ cup cream cheese (for frosting) - 1 cup powdered sugar (for frosting) - 2 tablespoons fresh pineapple juice (for frosting) - Extra shredded coconut (for garnish) I love using unsweetened shredded coconut for a real coconut taste. It adds texture without extra sugar. The crushed pineapple gives a juicy burst of flavor. Make sure to drain it well to avoid a soggy batter. Coconut milk adds richness, making these cupcakes moist. Use fresh eggs for the best rise and fluffiness. If you need a gluten-free option, try almond flour instead of all-purpose flour. For a dairy-free treat, use a dairy-free cream cheese for frosting. You can swap vegetable oil with melted coconut oil for a stronger coconut flavor. If you want a different taste, use orange juice instead of pineapple juice in the frosting. {{ingredient_image_1}} To make coconut pineapple cupcakes, start by gathering all your ingredients. You will need flour, sugar, coconut, crushed pineapple, coconut milk, oil, eggs, baking powder, baking soda, salt, and vanilla. For the frosting, have cream cheese, powdered sugar, and fresh pineapple juice ready. Preheat your oven to 350°F (175°C) and line your cupcake pan with liners. 1. Mix Dry Ingredients: In a big bowl, combine 1 ½ cups flour, 1 cup sugar, ½ cup shredded coconut, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Stir well. 2. Combine Wet Ingredients: In another bowl, whisk together ½ cup coconut milk, ⅓ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla. Make sure it is smooth. 3. Combine Mixtures: Add the wet mix to the dry mix slowly. Stir gently until just blended. Avoid overmixing; the batter should be lumpy. 4. Fold in Pineapple: Carefully add ½ cup crushed pineapple to the batter. Gently fold it in until mixed. 5. Fill Cupcake Liners: Using a spoon or scoop, fill each liner about ⅔ full with batter. 6. Bake: Place the pan in the oven. Bake for 18-20 minutes. Check with a toothpick. It should come out clean. 7. Cool Down: After baking, let the cupcakes cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely. 1. Prepare the Frosting: In a bowl, mix ½ cup cream cheese with an electric mixer until smooth. Gradually add 1 cup powdered sugar and 2 tablespoons fresh pineapple juice. Mix until creamy. 2. Frost the Cupcakes: Once the cupcakes are cool, use a piping bag or knife to frost them with the cream cheese mix. 3. Garnish: Sprinkle extra shredded coconut on top for a fun, tropical look. Enjoy your delightful coconut pineapple cupcakes! To bake great cupcakes, start with room temperature ingredients. This helps the batter mix well. Always preheat your oven to 350°F (175°C) before baking. It ensures even cooking. Use a whisk to mix your dry ingredients well. This helps distribute the baking powder and baking soda. When filling the cupcake liners, fill them about ⅔ full. This gives enough room for rising. Keep an eye on your cupcakes while they bake. They usually take 18-20 minutes. A toothpick should come out clean when done. You can make these cupcakes your own! Try adding chopped nuts like macadamia or pecans for a crunchy twist. Substitute the crushed pineapple with fresh chunks for a juicier bite. For a richer flavor, mix in a bit of coconut extract. If you want a lighter frosting, swap the cream cheese for whipped cream. You can also add food coloring to your frosting for fun designs. Use different toppings like toasted coconut or sprinkles to match any theme. If your cupcakes come out flat, check if your baking powder is fresh. Old baking powder may not rise well. If they sink in the middle, you might have overmixed the batter. This can lead to dense cupcakes. If the tops are too brown, lower the oven temperature by 25°F (about 15°C). If they stick to the liners, let them cool longer before removing. Always ensure your oven temperature is accurate with an oven thermometer for best results. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh pineapple and high-quality coconut milk. This will enhance the tropical taste of your cupcakes. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. Cool Completely: Ensure the cupcakes are completely cooled before frosting. This prevents the frosting from melting and losing its shape. Frosting Texture: Adjust the consistency of your cream cheese frosting by adding more powdered sugar for thickness or pineapple juice for a lighter texture. {{image_2}} Frosting can change the whole cupcake vibe. You can use many fun frostings. Try a classic buttercream for a sweet twist. Mix some lime zest into the buttercream for a zesty kick. You can also make a coconut whipped cream. Just whip heavy cream with coconut extract and sugar. It adds a light and airy feel. For a tropical twist, use a pineapple cream cheese frosting. Blend cream cheese, powdered sugar, and pineapple juice for a fruity flavor. Add-ins can make your cupcakes even more special. Try chopped macadamia nuts for a crunchy texture. They pair well with coconut and pineapple. Diced fresh pineapple can also add juiciness. Just make sure to drain it well. You could also add chocolate chips for a sweet surprise. They melt in your mouth and add depth. For a spicy touch, sprinkle in some cinnamon or nutmeg. This gives the cupcakes a cozy flavor. You can enjoy these cupcakes even if you follow special diets. For gluten-free cupcakes, use a gluten-free flour blend. Make sure it has xanthan gum for better texture. To make them vegan, swap out the eggs. Use flaxseed meal mixed with water instead. For the milk, simply use almond or oat milk. Replace the cream cheese frosting with a vegan cream cheese alternative. This way, everyone can enjoy these tasty treats! To keep your Coconut Pineapple Cupcakes fresh, place them in an airtight container. This helps maintain their moisture and flavor. If you have leftover cupcakes, wait until they cool completely. Then, store them at room temperature for up to two days. If you want them to last longer, you can store them in the fridge. Just make sure to cover them well to avoid drying out. Freezing is a great way to save cupcakes for later. First, let the cupcakes cool completely. Then, wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe bag or container. This keeps them fresh for about three months. When you're ready to eat them, thaw them overnight in the fridge. You can frost them after they thaw if you prefer! Coconut Pineapple Cupcakes have a good shelf life. If stored properly at room temperature, they can last for two days. In the fridge, they can stay fresh for about a week. If frozen, they can last up to three months. Always check for signs of spoilage, like changes in smell or texture, before enjoying them. Keeping these tips in mind will help you savor every bite! To keep your cupcakes moist, focus on a few key steps. First, do not overmix the batter. Mix just until combined to avoid dense cupcakes. Second, use the correct amount of wet ingredients. The coconut milk and crushed pineapple add moisture, so measure carefully. Third, bake them at the right temperature. An oven that is too hot can dry them out. Finally, let your cupcakes cool properly. They will stay soft and moist if you allow them to cool in the pan for a bit before moving them. Yes, you can use fresh pineapple! Just make sure to chop it finely and drain any excess juice. Fresh pineapple adds a bright taste and texture. You may need to adjust the amount of sugar if your pineapple is very sweet. This can make the cupcakes even more delicious! Decorating your cupcakes can be fun and easy! Start with a smooth layer of cream cheese frosting. Use a piping bag for a fancy look. Next, sprinkle extra shredded coconut on top. This adds a tropical feel. You can also add small pineapple slices or colorful sprinkles for a festive touch. If you want a more themed look, try using tropical decorations or fun cupcake toppers. Your guests will love the eye-catching designs! This blog post shared all you need for delicious coconut pineapple cupcakes. You learned about ingredients, easy steps, and helpful tips. Customizing your cupcakes adds fun and flavor. You can store them well to keep them fresh. Plus, the FAQs answered your burning questions on moisture and decoration. With this knowledge, you can bake cupcakes that impress everyone. Enjoy the process and share your tasty creations with friends and family. Happy baking!$

Coconut Pineapple Bliss Cupcakes

Deliciously moist cupcakes infused with coconut and pineapple flavors, topped with a creamy frosting.

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine Tropical

Servings 12

Calories 200 kcal

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsweetened shredded coconut
0.5 cup crushed pineapple (drained)
0.5 cup unsweetened coconut milk
0.33 cup vegetable oil
2 large eggs
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon vanilla extract
0.5 cup cream cheese (for frosting)
1 cup powdered sugar (for frosting)
2 tablespoons fresh pineapple juice (for frosting)
to taste extra shredded coconut (for garnish)

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with silicone or paper liners.
In a large mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the crushed pineapple into the batter until evenly incorporated.
Using a spoon or an ice cream scoop, fill each cupcake liner about ⅔ full with the batter.
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
In a bowl, mix the cream cheese using an electric mixer until smooth. Gradually add the powdered sugar and fresh pineapple juice until you achieve the desired sweetness and texture.
Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a piping bag or a knife.
Sprinkle extra shredded coconut over the frosted cupcakes for a tropical finish.

Notes

Arrange the cupcakes on a stylish platter, and consider adding small pineapple slices or tropical-themed decorations for an eye-catching presentation.

Keyword coconut, cupcakes, dessert, pineapple