Pineapple Coconut Cupcakes

Pineapple and coconut combined together always gives a good result. These cupcakes are soft, very moist and delicious with simple glaze, perfect! They are actually easy to prepare. A recipe that once you make at home, they will be gone in minutes. I am serious.
You are probably thinking, it must be the pineapple and the juice that was mixed with the cake batter that makes it moist. Nope, pineapple was drained and the little juice was mixed with the glaze. It's the butter and eggs that actually made these cupcakes moist. Succulent and tangy. 
​

Here are some notes for this recipe:

• I used a can of pineapple tidbits and cut them into small cubes. You can also use crushed pineapple if you want. Drained and juice was reserved for the glaze. If using fresh pineapple, you can substitute the pineapple juice with lemon juice or totally omit and add a small amount of milk instead. 
• If you cannot find or if the sweetened coconut flakes are not available, you can use sweetened shredded coconut instead. If using unsweetened, adjust the amount of sugar in the cake batter. Instead of using 1/2 cup, make it 2/3 cup. 

​

Pineapple Coconut Cupcakes Recipe

Ingredients:

• 3/4 cup unsalted butter, softened at room temperature
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 2/3 cup pineapple,  sliced into small cubes or crushed, drained, juice reserve for glaze
• 1/2 cup sweetened coconut flakes
• 3/4 cup powdered / icing sugar
• 1 tbsp whole milk
• 1 tsp pineapple juice

Don't forget to SUBSCRIBE to my YouTube Channel for more cooking and baking videos.

video

Procedure: 

• Make sure to watch the VIDEO above and don't forget to Subscribe :)
• Preheat oven to 350 F /  176 C.
• ​In a large bowl, beat the butter until creamy.
• Add sugar and beat until light and fluffy, about 2 minutes.
• Add eggs, one at a time, beating well after each addition.
• Place a sieve over the bowl and sift together the all-purpose flour and baking powder. Using a spatula, stir until just combined. Make sure to scrape the sides of the bowl.
• Stir-in pineapple and coconut flakes.
• Divide the batter equally between the 12 cupcake liners. Gently tap the pan on the counter top to settle the batter.​
• Bake for about 25 minutes or until toothpick inserted on center comes out clean and muffin tops are golden brown. (Make sure to check before the set time as oven temperature varies.)
• Remove from oven and cool in pan for 5 minutes. 
• ​Transfer cupcakes to a wire rack with tray at the bottom and cool completely. 
• While cooling, prepare the glaze by combining powdered sugar, milk and pineapple juice.  Stir until smooth. 
• Pour glaze over the cupcakes. You can use a spoon or sauce dispenser. Allow glaze to set fully before serving.
• Enjoy! 

* Please make sure to scroll up and read my recipe notes above. 
​

You May Also Like:

MOcha Roll

Silvanas / Sylvannas