Go Back
Pineapple Coconut Cupcakes

Pineapple Coconut Cupcakes

It's a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American
Keyword: cupcake, tropical, coconut
Servings: 18 cupcakes
Author: Maryanne Cabrera

Ingredients

Cupcakes:

  • 14 oz can unsweetened coconut milk*
  • 2 teaspoon vanilla paste or pure vanilla extract
  • 1 ¾ cup all-purpose flour
  • ¼ cup almond flour
  • 2 ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter softened
  • 1 ⅓ cup granulated sugar
  • 3 large eggs room temp

Filling and Topping:

  • 8 oz can crushed pineapple drained
  • 1 cup flaked coconut, lightly toasted

Vanilla-Coconut Frosting:

  • 1 cup unsalted butter
  • teaspoon kosher salt
  • 3 ¼ cup confectioners' sugar
  • reserved coconut milk from cupcakes

Instructions

  • For the full directions visit BHG.com.

Notes

*Note: This recipe requires the use of canned coconut milk. Do not use the coconut milk found in the refrigerated section of the market.