Pineapple Coconut Cupcakes
It's a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream.
Servings: 18 cupcakes
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
- ⅛ 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.