Pineapple Coconut Cupcake Recipe for a Sweet Treat

Sweet, sweet summertime – the perfect time for Pineapple Coconut Cupcake! This is one time of the year I get bit by the baking bug to make all sorts of creations with my kiddos. Living in Costa Rica we have fresh pineapple year round so we are taking advantage of it!

This week we baked some DELICIOUS and simple pineapple coconut cupcakes, so we had to share the recipe with you!

Ingredients for Pineapple Coconut Cupcake

• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¼ cup light brown sugar, packed
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh pineapple, chopped

For the frosting:

• 1 ½ cups unsalted butter, softened
• 5 cups confectioners’ sugar, sifted
• ⅛ teaspoon salt
• 6 tablespoons canned unsweetened coconut milk

Directions for Making your Pineapple Coconut Cupcakes:

1. First, preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners, or use these great reusable silicone ones like we have (here’s a link for our favorites!)
2. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine, then set aside. 
3. In a separate mixing bowl, beat the butter on medium speed until creamy – then add the sugar, continue to beat for 2-3 minutes.  
4. With the mixer set to low, beat in the vanilla. Beat in the eggs, one at a time, mixing well after each addition.  
5. Beat in the crushed pineapple and its juice. Add the flour, mixing just until combined.  
6. Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.  
7. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Instructions for making Coconut Buttercream Frosting:

1. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 4 minutes. 
2. Add 2 cups of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed. 
3. Add the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully mixed. You may need more or less of the coconut milk depending on how strong you’d like the flavor!
4. Turn the speed up to medium-high and beat until light and fluffy, then scrape down the sides of the bowl as needed.

Enjoy! From our Johnson family to yours, we hope you enjoy this recipe for pineapple coconut cupcake.

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