Pineapple Coconut Bliss Cupcakes

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened shredded coconut - ½ cup unsweetened pineapple juice - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup crushed pineapple, well-drained - For the Frosting: - 1 cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 2 tablespoons coconut cream - 1 teaspoon vanilla extract - Toasted coconut flakes and maraschino cherries for garnish You can swap some ingredients if needed. Use whole wheat flour for a healthier option. Honey or maple syrup can replace granulated sugar. You can use applesauce instead of vegetable oil for a lighter cupcake. If you want a vegan option, replace eggs with flax eggs. For coconut cream, a dairy-free cream will also work well. - Pineapple Juice: This juice adds a sweet and tangy flavor. It keeps the cupcakes moist and gives them a tropical touch. - Shredded Coconut: This ingredient gives a chewy texture. It also enhances the coconut flavor in each bite. - Crushed Pineapple: Drained crushed pineapple brings bursts of juicy flavor. It makes the cupcakes taste fresh and fruity. - Unsalted Butter: For frosting, butter creates a creamy texture. It helps achieve the perfect sweetness level when mixed with powdered sugar. These ingredients work together to create a delightful tropical cupcake that makes you feel like you are on a beach vacation! {{ingredient_image_2}} Before you start, gather all your ingredients. You will need all-purpose flour, sugar, baking powder, baking soda, salt, shredded coconut, pineapple juice, vegetable oil, eggs, and vanilla extract. For the frosting, have butter, powdered sugar, coconut cream, and more vanilla on hand. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 1. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. 2. In another bowl, combine shredded coconut, pineapple juice, vegetable oil, eggs, and vanilla. Whisk until smooth. 3. Pour the wet mix into the dry ingredients. Stir gently with a spatula. 4. Add in well-drained crushed pineapple. Fold it in carefully. 5. Fill each cupcake liner two-thirds full with batter. 6. Bake for 18-20 minutes. Use a toothpick to check if they are done. 7. After baking, cool the cupcakes in the pan for 5 minutes. Transfer them to a wire rack to cool completely. 1. In a mixing bowl, beat softened butter until creamy with an electric mixer. 2. Gradually add powdered sugar on low speed until combined. 3. Add coconut cream and vanilla extract. Increase speed to medium and beat until fluffy. 4. If too thick, add a bit more coconut cream or powdered sugar. 5. Once the cupcakes are cool, frost each one generously. 6. Top with toasted coconut flakes and a maraschino cherry for a fun finish. Baking can be tricky, but simple steps help. First, always measure your ingredients. Use a kitchen scale for accuracy. Next, make sure your oven is at the right temperature. An oven thermometer ensures your heat is just right. Also, avoid overmixing your batter. Mix until just combined to keep your cupcakes light and fluffy. Lastly, let the cupcakes cool completely before frosting. This prevents the icing from melting. Frosting your cupcakes can be fun! Start with a piping bag for a neat look. Use a star tip for swirls or a round tip for a smooth finish. Apply frosting in a circular motion, starting from the edge and moving inward. If you want a thick layer, add a second coat after the first sets. Don’t forget to top with toasted coconut flakes and a cherry for flair! To boost flavor, use fresh ingredients. Fresh pineapple adds a bright taste. You can also add a splash of rum extract for that classic piña colada vibe. For extra coconut flavor, try coconut milk in the batter. Another tip is to add a pinch of lime zest. This gives the cupcakes a refreshing twist. Remember, taste is key, so adjust flavors as you go! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh pineapple juice and shredded coconut rather than canned or pre-packaged options. Don't Overmix: When combining wet and dry ingredients, mix until just combined to ensure light and fluffy cupcakes. Cooling Time Matters: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting. Garnish for Appeal: Adding toasted coconut flakes and maraschino cherries not only enhances flavor but also makes the cupcakes visually appealing. {{image_4}} You can easily make gluten-free Pina Colada cupcakes. Replace all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum for the best texture. Keep the rest of the ingredients the same. This way, you still get that delicious coconut and pineapple flavor. If you love bite-sized treats, try mini Pina Colada cupcakes. Use the same batter but fill mini cupcake liners. Bake them for about 12-15 minutes. These little gems are perfect for parties. Don’t forget to use the same fluffy frosting and toppings. They will look cute and taste amazing! You can make these cupcakes vegan with some simple swaps. Use plant-based milk instead of eggs. Flaxseed meal works well as an egg substitute. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens. Also, use coconut oil instead of vegetable oil. This keeps the tropical flavor strong while being vegan-friendly! To keep leftover cupcakes fresh, place them in an airtight container. This will help prevent them from drying out. If you have a lot, stack them carefully with parchment paper between layers. Store them at room temperature for up to three days. If you want to save them longer, consider freezing. To freeze cupcakes, first let them cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When ready to enjoy, thaw them in the fridge overnight or at room temperature for a few hours. For the best flavor, eat the cupcakes within a few days. If you plan to frost them later, store unfrosted cupcakes to avoid sogginess. Frost them just before serving for a fresh taste. Always keep cupcakes away from direct sunlight and heat sources to maintain their texture and flavor. Yes, you can make these cupcakes ahead of time. Bake your cupcakes and let them cool completely. Once cool, store them in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Just remember to frost them after thawing to keep the frosting fresh. If you need a substitute for pineapple juice, try using orange juice or coconut water. Both options offer a fruity sweetness that complements the other flavors. If you want a stronger coconut taste, use coconut milk. Just keep in mind that it may change the texture slightly. To boost the coconut flavor, add extra shredded coconut to the batter. You can also mix in coconut extract for a more intense taste. Another great idea is to use coconut cream in the frosting. This will give your cupcakes a yummy coconut kick that pairs well with the pineapple. You learned the steps to make Pina Colada Cupcakes, from gathering ingredients to storage tips. Remember, ingredient swaps and flavor tricks can boost your baking skills. Don’t shy away from trying variations like gluten-free or vegan options. With practice, you will create delightful treats that everyone will love. These cupcakes can bring a taste of paradise to your table anytime. Enjoy your baking journey!$

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

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsweetened shredded coconut
0.5 cup unsweetened pineapple juice
0.5 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
0.25 cup crushed pineapple, well-drained
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar
2 tablespoons coconut cream
1 teaspoon vanilla extract
to taste toasted coconut flakes
to taste maraschino cherries for garnish

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until evenly mixed and set aside.
In a separate medium bowl, combine the unsweetened shredded coconut, pineapple juice, vegetable oil, large eggs, and vanilla extract. Whisk together until the mixture is smooth and thoroughly blended.
Carefully pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined—be careful not to overmix. Once incorporated, fold in the drained crushed pineapple for bursts of tropical flavor.
Evenly distribute the cupcake batter among the lined cupcake wells, filling each liner about two-thirds full to allow for rising.
Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they're baked through.
Once baked, allow the cupcakes to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
In the meantime, prepare the luscious frosting: In a mixing bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy. Gradually add in the powdered sugar, mixing on low speed until it’s fully incorporated and resembles a crumbly mixture.
Next, add the coconut cream and vanilla extract to the mixture. Increase the mixer speed to medium and beat until the frosting becomes fluffy and smooth. If the frosting is too thick, adjust the consistency by adding a little more coconut cream or powdered sugar until desired.
Once the cupcakes have cooled completely, generously frost each one with the creamy coconut frosting. Finish by sprinkling toasted coconut flakes on top for that extra crunch, and place a maraschino cherry on each cupcake for a delightful, colorful garnish.

Notes

Serve at room temperature for the best flavor and texture experience.

Keyword coconut, cupcakes, dessert, pineapple