Summer is here and so are these delicious pineapple coconut cupcakes! These amazing cupcakes are full of pineapple flavor and will surely be a big crowd pleaser.
Have you ever had the “better than anything cake” before? It’s based on a similar concept but created entirely from scratch instead of relying on a cake mix, resulting in a significantly superior taste! If you’re familiar with the cake I’m referring to, you’ll know it’s not called “better than anything cake.”
The sweet aroma of pineapple cupcakes will fill your kitchen with tropical flavors. And while I’m not there unfortunately maybe these pineapple coconut cupcakes will make you feel like you’re in paradise or next to the beach with some pina coladas!
The pineapple coconut cupcakes are tender and moist with crushed pineapples throughout the batter. It’s filled with a pineapple ganache and topped with a coconut whipped cream and coconut shavings and a slice of fresh pineapple! Now if this doesn’t scream tropical cupcakes to you, I’m not sure what does! And if you love coconut cake as much as I do I know you’ll love these cupcakes.
If you’re looking for some more amazing cupcake recipes you’ll love my white chocolate cupcakes, and cinnamon roll cupcakes.
Why You’ll love this recipe:
- Light and delicious
- The perfect dessert to bring to a summer family gathering
- Crowd pleaser if you love pineapple coconut flavors
Pineapple Coconut Cupcakes Ingredients:
These cupcakes do not require a stand mixer; You can whip it up either with an electric mixer or by hand. Full listed measurements are below.
Pineapple coconut cupcakes batter:
- Cake Flour: Cake flour produces the fluffiest and softest cake. Try not to substitute with all-purpose flour or any other kind for best results.
- Sugar: Sweetens and provides the cupcakes with a tender and fluffy structure
- Butter/Oil: A blend of butter and vegetable oil is used to create the perfect cupcake texture. Make sure to use room temperature softened butter.
- Baking Powder/Baking Soda Read more about the difference between baking soda and baking powder.
- Egg: Use large room temperature eggs
- Vanilla Extract: Always use vanilla extract!
- Coconut Milk: Whole milk can be substituted here, just make sure to use whole milk and not a low fat one.
- Canned Pineapples: Any canned pineapples will do, as they will get blended more. I aim to get the canned pineapples soaked in pineapple juice and not extra sugar syrup.
Pineapple Ganache:
- Pineapple: Use canned pineapples
- White chocolate: Try to use white chocolate bars and not chocolate chips, but if that’s all you have it will work too!
Coconut Frosting:
- Heavy Cream: Make sure the heavy cream if full fat 36%
- Cream Cheese: Thickens the heavy cream and gives is a thick consistency.
- Powdered Sugar: Sweetens the whipped cream. Regular granulated sugar can be used also just add it to the coconut cream and cream cheese mixture to make sure it’s not grainy.
- Vanilla Extract: Gives it a bit of extra flavor.
- Canned Coconut: There no coconut extract used here! Try to find canned cream of coconut or full fat coconut milk. I find that organic coconut milk and organic coconut cream has the best fats that is already solidified. I usually use Arroy-D milk and the fat is usually much different than the organic ones. You can find these in the international section in your local grocery store, don’t get the cold coconut milk from the refrigerated section.
Garnish:
- Coconut Shred
- Fresh Pineapple slices
How to make Pineapple Coconut Cupcakes:
Preheat your oven to 325°F. Line a cupcake pan with 12 cupcake liners.
In a large bowl or stand mixer with a paddle attachment, combine cake flour, granulated sugar, salt, baking powder, and baking soda, mix until all the ingredients are combined.
Add unsalted butter and oil to the dry ingredients and mix until the flour mixture resembles sandy crumbs.
Add in one egg at a time, mixing until well combined along with vanilla extract.
With a blender, blend drained canned pineapple chunks until smooth, reserve 1/2 cup in a small bowl and set to the side for the filling.
In a microwave-safe bowl, combine the blended pineapple with milk. Microwave until warm (124F) roughly 30 to 45 seconds depending on your microwave.
Pour the warm pineapple milk mixture into cake batter mixing until just combined.
Divide and scoop the cupcake batter into the prepared cupcake liners, filling each about 2/3 full.
Bake for 14 to 16 minutes until the cupcakes are golden brown, and a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Pineapple Ganache:
In a heat safe bowl add in the reserved crushed pineapple and white chocolate.
Microwave for 1 minute stirring at the halfway mark to reduce burning the white chocolate.
Once the white chocolate is fully melted stir the pineapple and chocolate until it’s creamy.
Allow the pineapple ganache to cool and then cover and place in the refrigerator to allow it to thicken.
Coconut Frosting:
In a stand mixer or a large mixing bowl cream the cream cheese, coconut cream, and sugar.
Mix on medium speed to make the mixture creamy. Add 1/3 of the heavy cream and mix on low speed until the mixture comes together without lumps.
Once the mixture seems consistent and not lumpy add the rest of the heavy cream and whip on medium-high speed until it thickens. Make sure not to overmix the whipped cream.
Pineapple Coconut Cupcakes Assembly:
Once pineapple cupcakes have cooled cut the center of the cupcake out with a small paring knife or a cupcake corer.
Fill the hole with pineapple ganache until it fills to the top. In a piping bag with a large star tip fill it with coconut whipped cream and pipe the top of the cupcakes.
Garnish the top of the cupcake with shredded coconut and pineapple slices if desired.
Storage:
Store pineapple coconut cupcakes in an airtight container in the refrigerator for up to 2 days. Cupcakes are best enjoyed the same day.
Baker’s Tips:
- Measuring Flour: Always fluff, scoop, and scrape off excess flour. Too much flour can create a very dense and heavy cupcake. I always recommend using a scale when it comes to baking.
- Room Temperature ingredients: Make sure your eggs, butter, and sour cream are at room temperature. This will ensure that the ingredients will mix well and bake beautiful cupcakes.
- Even sized cupcakes: Use an ice cream scoop to evenly distribute the batter into each cupcake cavity. This will also help cupcakes bake at the same time.
- Brown bottoms: Ever heard of the rice hack? Sprinkle some uncooked rice on the bottom of your cupcake tin before adding the liners. The rice grains will absorb the oils on the bottom of the liners and will prevent the bottoms of the cupcakes from getting overly browned. This method also helps create a moist cupcake.
Frequently asked questions:
Why can’t I use fresh pineapples in the cupcakes?
Yes, you can. Make sure they are ripe and sweet before using. Fresh pineapples and just fruits in general can’t provide you consistent results every time as well as canned ones.
What’s the difference between a muffin pan and a cupcake pan?
Same thing! No difference unless you’re using a jumbo muffin one!
Moist Pineapple Coconut Cupcakes Recipe
Ingredients
Pineapple Coconut Cupcakes
- 1 1/2 Cup Cake Flour
- 3/4 Cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 Large Eggs
- 1/2 cup Coconut Milk
- 4 tbsp Butter
- 1/4 cup Oil
- 1/2 cup Canned Pineapples blended
Pineapple Ganache
- 1/4 cup Canned Pineapples blended
- 4 ounces White Chocolate
Coconut Whipped Cream
- 1 1/2 cup Heavy Cream
- 1/2 cup Coconut Cream
- 4 oz Cream Cheese
Garnish
- Pineapple dried, fresh slices
- 1 cup Desiccated Coconut
Instructions
Pineapple Cupcakes
- Preheat your oven to 325°F. Line a cupcake pan with 12 cupcake liners.
- In a large bowl or stand mixer with a paddle attachment, combine cake flour, granulated sugar, salt, baking powder, and baking soda, mix until all the ingredients are combined.
- Add unsalted butter and oil to the dry ingredients and mix until the flour mixture resembles sandy crumbs.
- Add in one egg at a time, mixing until well combined along with vanilla extract.
- With a blender, blend drained canned pineapple chunks until smooth, reserve 1/4 cup in a small bowl and set to the side for the filling.
- In a microwave-safe bowl, combine the blended pineapple with milk. Microwave until warm (124F) roughly 30 to 45 seconds depending on your microwave.
- Pour the warm pineapple milk mixture into cake batter mixing until just combined.
- Divide and scoop the cupcake batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 14 to 16 minutes until the cupcakes are golden brown, and a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Pineapple Ganache:
- In a heat safe bowl add in the reserved crushed pineapple and white chocolate.
- Microwave for 1 minute stirring at the halfway mark to reduce burning the white chocolate. Once the white chocolate is fully melted stir the pineapple and chocolate until it’s creamy.
- Allow the pineapple ganache to cool and then cover and place in the refrigerator to allow it to thicken.
Coconut Frosting
- In a stand mixer or a large mixing bowl cream the cream cheese, coconut cream, and sugar. Mix on medium speed to make the mixture creamy. Add 1/3 of the heavy cream and mix on low speed until the mixture comes together without lumps.
- Once the mixture seems consistent and not lumpy add the rest of the heavy cream and whip on medium-high speed until it thickens. Make sure not to overwhip the whipped cream.
Pineapple Coconut Cupcakes Assembly:
- Once pineapple cupcakes have cooled cut the center of the cupcake out with a small paring knife or a cupcake corer.
- Fill the hole with pineapple ganache until it fills to the top. In a piping bag with a large star tip fill it with coconut whipped cream and pipe the top of the cupcakes.
- Garnish the top of the cupcake with shredded coconut and pineapple slices if desired.
Storage:
- Store pineapple coconut cupcakes in an airtight container in the refrigerator for up to 2 days. Cupcakes are best enjoyed the same day.
