I think my sister likes to bake even more than I do, so when she was in town for a few days, cupcake-making had to be on the agenda. Although she doesn’t like coconut, she figured this recipe would be a crowd-pleaser and it definitely was!
I was a little nervous as the cupcakes went into the oven because the batter seemed really heavy on the pineapple. They turned out beautifully, though, and I love how the flat tops were perfect for icing. The frosting didn’t taste very coconutty, so next time I might sub coconut extract for vanilla, or, as my sister suggested, use a little Malibu rum!
Recipe:
(adapted from Coconut & Lime)
10 oz (canned) crushed pineapple in juice (not heavy syrup!)
1 cups flour
3/4 cups sugar
2 tbsp vegetable oil
1 egg, at room temperature
1 teaspoon baking soda
1/4 teaspoon salt
Directions:
Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
Mix the baking soda, flour, sugar and salt together with a fork.
Beat the oll and eggs together in a glass measuring cup and pour into the flour mixture.
Mix well, then add the pineapple and stir gently until combined
Pour into the prepared muffin tins, and bake 15-20 minutes or until the cupcake bounces back when you press lightly on the top (they’ll be pretty golden-brown when they’re ready).
Cool on a wire rack, and frost when completely cooled
Frosting:
(adapted from Epicurious)
1 stick butter
3 cups powdered sugar
3-4 tbsp coconut milk
1/2 tsp vanilla extract
1/2 cup sweetened flaked coconut
Preheat the oven to 300 F and spread the coconut onto a baking sheet. Toast for 4-8 minutes or until just golden, then remove and set aside to cool.
Beat the butter and powdered sugar together in the bowl of a stand mixer. Add the coconut milk about a teaspoon at a time until the icing has a smooth, creamy consistency. Beat in the vanilla.
Transfer the frosting to a piping bag, and pipe onto the cupcakes. Sprinkle with toasted coconut.
Oooh what a yummy combo. I don’t think I’ve ever had those together before!
As a lover of all things coconut, this is a must make! Thank you!
Cute little cupcakes! I love coconut!
Mmmm, these sound fabulous! We are big pineapple fans and the coconut frosting sounds so perfect on top.
These look so cute and delicious!
Oh baby these sound wonderful! YUM!
Hi, I was just wondering how many cupcakes does this recipe make? Thanks so much!
It makes 12.
Do you drain the pineapple before adding it? Or does the juice get added as well? Thanks! Looks yummy…
I added the juice as well
Can you substitute the butter for the frosting with cream cheese?
I’m not sure how a 1:1 substitute would work…you might still need a little bit of butter. Sorry I can’t be more helpful, but if you try it let me know how it goes!
Can fresh pinneapples work??? i hope they do
do you drain the pineapple juice or do you put in the juice
Gab – You don’t drain the pineapple
All I have is crushed pineapple in heavy syrup. What will happen if I use it? Is there any way I can make the syrup in it less, erm, heavy?
Michelle – Hmmm…I might just cut back the sugar to 1/2 cup or possibly 1/3. I hope that works!
I was just wondering if you tried the icing recipe from the Coconut & Lime blog and just liked the epicurious one better?
Becca – The cupcake recipe on coconut & lime didn’t have a coconut frosting recipe with it, so I just picked one that sounded good (and was coconut flavored). She recommends pineapple cream cheese frosting with the cupcakes but I wanted a different flavor.
Just baked these for my son’s preschool luau! I doubled the recipe and made mini cupcakes instead. I also added a little baking powder too. They are so delicious! Thanks for sharing!
Heather,
Why did you add baking powder? How did it affect the cups? Thanks, April
To get a stronger coconut flavor, heat your coconut milk till it reduces by about half and THEN use it. (Cool before using!) Also, mix some untoasted coconut into the frosting too – I don’t recommend ‘coconut extract’ – it’s hard to find except for the ‘imitation stuff.
Hi Cate,
I was just wondering if will mardarian oranges will substitute for the pineapple because, I am not much of a pineapple fan. but these look so good I have to try!
Answer back, Lucy!
Lucy – I love that idea, but I’ve never tried it so I have no idea how it will work. If you try it, let me know!
Made these yesterday for a party and they were a hit! I didnt use coconut milk in the frosting but used about 1.5 Tbsp malibu rum. Delicious! The toasted coconut sprinkled on top was a nice contrast. Great, simple recipe – thanks Cate. Will definitely make these often