Moist Pineapple Coconut Cupcakes Recipe
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.
Ingredients
Pineapple Coconut Cupcakes
- 1 ½ Cup Cake Flour
- ¾ Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 Large Eggs
- ½ cup Coconut Milk
- 4 tablespoon Butter
- ¼ cup Oil
- ½ cup Canned Pineapples blended
Pineapple Ganache
- ¼ cup Canned Pineapples blended
- 4 ounces White Chocolate
Coconut Whipped Cream
- 1 ½ cup Heavy Cream
- ½ 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 ¼ 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 ⅔ 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 ⅓ 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.
Nutrition
Calories: 413kcalCarbohydrates: 30gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 315mgPotassium: 173mgFiber: 2gSugar: 18gVitamin A: 630IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!