Tropical Pineapple Coconut Cupcakes

$To make Pineapple Coconut Cupcakes, you will need the following ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1/2 cup crushed pineapple, thoroughly drained - 1/2 cup sour cream - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Cream cheese frosting (store-bought or homemade) - Additional shredded coconut and fresh pineapple slices for garnish Using fresh vs. canned pineapple can change the taste. Fresh pineapple adds bright flavors and natural sweetness, while canned pineapple is easy and convenient. If you choose canned, ensure it is well-drained to avoid soggy cupcakes. When selecting shredded coconut, look for high-quality options. Choose unsweetened coconut to keep the sugar level down. Make sure it has a fresh, nutty aroma. The right coconut adds texture and a rich flavor to your cupcakes. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature is perfect for baking. While the oven heats, grab a muffin tin and line it with cupcake liners. The liners help the cupcakes come out easily after baking. In a large bowl, mix the dry ingredients. Combine 1 cup of flour, 1/2 cup of sugar, 1/2 cup of shredded coconut, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together well. This step ensures that all ingredients blend nicely, so your cupcakes will taste even. In another bowl, prepare the wet mixture. Mix 1/2 cup of sour cream, 1/4 cup of vegetable oil, 2 large eggs, 1/2 cup of crushed pineapple, and 1 teaspoon of vanilla extract. Whisk until smooth. Make sure the crushed pineapple is well drained. This will keep your batter from getting too wet. Now, it’s time to combine the wet and dry mixtures. Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or spoon. Mix just until you see no dry flour. Overmixing can make your cupcakes dense, and we want them light and fluffy. Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full. This amount helps the cupcakes rise nicely. Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. After baking, take the tin out and let it cool for about 10 minutes. This helps the cupcakes set. Then, transfer them to a wire rack to cool completely. Once they are at room temperature, frost each cupcake with cream cheese frosting. Use a knife or spatula to create a nice swirl. For the final touch, sprinkle some shredded coconut on top and add a slice of fresh pineapple. Enjoy your tropical treat! To make light and fluffy cupcakes, focus on a few key factors: - Proper Mixing: Mix wet and dry ingredients gently. Overmixing can make them dense. - Room Temperature Ingredients: Use eggs and sour cream at room temperature. This helps create a better rise. - Correct Baking Time: Check cupcakes around 18 minutes. A toothpick should come out clean. Applying cream cheese frosting can be fun. Here are a few methods: - Spreading: Use a knife or spatula. Start from the center and swirl outward. - Piping: Fit a piping bag with a star tip. This gives a pretty finish and height. - Layering: Frost the top, then add a second layer for extra creaminess. Garnishing makes your cupcakes pop! Try these ideas: - Shredded Coconut: Sprinkle extra coconut on the frosting for texture. - Fresh Pineapple: Add a pineapple slice on top for a tropical touch. - Tropical Leaves: Place a few clean leaves around the base for flair. Each of these tips can help you elevate your pineapple coconut cupcakes, making them not just tasty but also visually stunning! Pro Tips Use Fresh Pineapple: For the best flavor, opt for fresh pineapple over canned. It adds a vibrant taste and moisture to the cupcakes. Measure Coconut Carefully: Ensure that your shredded coconut is packed gently while measuring. This helps achieve the right texture in your cupcakes. Don't Overmix: Mix the batter just until combined to keep the cupcakes light and fluffy. Overmixing can lead to dense cupcakes. Cool Completely Before Frosting: Allow the cupcakes to cool completely to room temperature before frosting to prevent the frosting from melting. {{image_4}} You can try different frostings to change the flavor of your cupcakes. Here are some fun ideas: - Lime Cream Cheese Frosting: Mix lime juice and zest into cream cheese frosting for a zesty twist. - Coconut Whipped Cream: Use coconut cream to make a light, fluffy topping. - Chocolate Ganache: For a rich flavor, pour chocolate ganache over cooled cupcakes. Each option adds a new layer of taste and fun! You can easily boost the flavor of your cupcakes with a few simple additions. Here are some ideas to consider: - Lime Zest: Add lime zest to the batter for a fresh, citrusy kick. - Macadamia Nuts: Stir in chopped macadamia nuts for a crunchy texture and nutty flavor. - Rum Extract: A splash of rum extract can give your cupcakes a tropical vibe. These small changes can make a big difference! If you need to make the cupcakes gluten-free or dairy-free, it's simple. Here’s how to adjust the recipe: - Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. - Dairy-Free: Substitute sour cream with coconut yogurt or a dairy-free alternative. These swaps help you enjoy the cupcakes while meeting your dietary needs! To keep your pineapple coconut cupcakes fresh, place them in an airtight container. This will stop air from drying them out. You can layer the cupcakes with parchment paper to avoid sticking. Store them at room temperature for up to three days. If you want to keep them longer, refrigeration is an option. Just remember that cold can dry out the cupcakes a bit. Freezing is a great way to save extras. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap tightly. After that, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When ready to eat, take them out and let them thaw in the fridge overnight. You can frost them after they thaw, or enjoy them plain. Yes, you can use fresh pineapple! Fresh pineapple gives a bright taste. However, make sure to chop it finely. Drain it well to avoid too much moisture. Canned pineapple is easier to use, as it’s already prepared. Both options work well, but fresh gives a unique flavor. These cupcakes last about 3-4 days at room temperature. Store them in an airtight container. You can keep them in the fridge for up to a week. Just remember, the frosting might change texture in the fridge. For best taste, enjoy them fresh! Absolutely! You can bake the cupcakes a day in advance. Let them cool completely before frosting. Store the unfrosted cupcakes in an airtight container. Frost them just before serving for the best taste and look. This keeps them fresh and fluffy! You can use plain yogurt or buttermilk as a sour cream substitute. Both options add moisture and tang. If you want a dairy-free option, try coconut yogurt. It will enhance the coconut flavor in the cupcakes. Adjust the amount slightly for the best results. Yes, you can bake these cupcakes in different sizes! For mini cupcakes, reduce the baking time to about 10-12 minutes. For large cupcakes, bake for 22-25 minutes. Always check with a toothpick to see if they are done. Adjusting the size is easy and fun! In this blog post, we explored how to make delicious Pineapple Coconut Cupcakes, from selecting the best ingredients to baking and storing your treats. Each step, from mixing to frosting, is key for texture and flavor. Remember, using fresh pineapple can elevate your cupcakes. Whether you want to freeze some or try new flavors, these tips will enhance your baking. Now, it's time to enjoy your tasty cupcakes and share them with others! Happy baking!$

Tropical Pineapple Coconut Cupcakes

Deliciously moist cupcakes infused with pineapple and coconut, topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine Tropical

Servings 12

Calories 200 kcal

Ingredients

1 cup all-purpose flour
0.5 cup granulated sugar
0.5 cup unsweetened shredded coconut
0.5 cup crushed pineapple, thoroughly drained
0.5 cup sour cream
0.25 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup cream cheese frosting (store-bought or homemade)
to taste additional shredded coconut and fresh pineapple slices for garnish

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
In a separate bowl, whisk together the sour cream, vegetable oil, eggs, crushed pineapple, and vanilla extract until smooth.
Gradually incorporate the wet ingredients into the dry mixture, stirring gently until just combined.
Divide the batter evenly among the cupcake liners, filling each one about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the tin from the oven and let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost each cupcake generously with cream cheese frosting.
Sprinkle extra shredded coconut on top of the frosting and garnish each cupcake with a slice of fresh pineapple.

Notes

Arrange the cupcakes on a decorative platter or cake stand, and perhaps add a few tropical leaves for extra flair!

Keyword coconut, cupcakes, dessert, pineapple