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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup pineapple juice - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup crushed pineapple, drained - Optional: Cream cheese frosting, for topping You can substitute all-purpose flour with a gluten-free blend for a gluten-free option. For sugar, use coconut sugar for a richer flavor. Unsweetened shredded coconut adds texture, but you can use sweetened if you prefer a sweeter taste. If you want a dairy-free option, try almond milk instead of pineapple juice. You can also replace vegetable oil with melted coconut oil for added coconut flavor. You will need: - An oven - A muffin tin - Cupcake liners - Two mixing bowls (one large, one medium) - A whisk - A spatula - A toothpick for testing doneness - A wire rack for cooling cupcakes Gather these tools before starting for a smooth baking experience! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step is vital for even baking. Next, line your muffin tin with cupcake liners. This keeps your cupcakes from sticking and makes cleanup easy. In a large bowl, add the following dry ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Whisk these ingredients well. Make sure they blend fully. A good mix helps your cupcakes rise nicely. In another bowl, mix your wet ingredients: - 1/2 cup pineapple juice - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract Whisk them together. Aim for a smooth, even mixture. This part adds flavor and moisture to your cupcakes. Now, add 1/2 cup of drained crushed pineapple to your wet mix. Use a spatula to fold it in gently. This helps keep your batter airy and light. Distributing the pineapple evenly is key for flavor. Pour the batter into your cupcake liners. Fill each about two-thirds full. This allows space for rising. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they're done, insert a toothpick. It should come out clean. After baking, let the cupcakes cool in the tin for 5 minutes. Then, move them to a wire rack. Let them cool completely before frosting. If you want, top with cream cheese frosting. For a fun touch, sprinkle extra shredded coconut on top. Enjoy your sweet, tropical treat! To make light and fluffy pineapple coconut cupcakes, start with room-temperature ingredients. This helps them blend better. Whisk together the dry ingredients well. This ensures even mixing. When you add the wet mix to the dry, stir gently. Over-mixing creates dense cupcakes, which we want to avoid. Folding in the crushed pineapple helps keep the batter airy. Fill each cupcake liner only two-thirds full. This gives them room to rise without overflowing. Cream cheese frosting pairs perfectly with these cupcakes. Its tang balances the sweetness of the cake. You can also use whipped cream for a lighter option. If you want a fruity twist, mix in some crushed pineapple into the frosting. This keeps the flavor strong and delicious. For a fun color, add a few drops of food coloring. It makes the cupcakes pop on a party table. Garnishing can make your cupcakes more appealing. After frosting, sprinkle extra shredded coconut on top. It adds texture and looks great. You can also add fresh pineapple slices or mint leaves for a fresh touch. If you like a tropical vibe, use edible flowers. They add a burst of color and charm. For a crunch, try toasting some coconut flakes and sprinkle those on top. Pro Tips Fresh Ingredients: Using fresh pineapple juice and crushed pineapple will enhance the flavor of your cupcakes, giving them a more vibrant and natural taste. Don’t Overmix: Mix the batter until just combined to ensure light and fluffy cupcakes. Overmixing can lead to dense cupcakes. Cooling Time: Allow your cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation. Frosting Variations: Experiment with different frosting options, such as coconut whipped cream or vanilla buttercream, to find your favorite pairing with these cupcakes. {{image_4}} You can easily make these cupcakes vegan. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Use coconut milk in place of the pineapple juice. This keeps the same tropical flavor while making it suitable for everyone. If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that includes xanthan gum. This helps the cupcakes hold their shape. Ensure your baking powder is gluten-free too. With these swaps, you can enjoy these delightful cupcakes without gluten. Want to mix up the flavor? Try adding lime zest to the batter for a zesty twist. A teaspoon of lime juice can brighten the taste. If you're feeling adventurous, add a splash of rum to the wet ingredients. It adds a rich depth to the flavor. You can also fold in chocolate chips for an unexpected treat. These small tweaks make your pineapple coconut cupcakes even more exciting! To keep your cupcakes fresh, place them in an airtight container. This helps keep them moist. You can put them at room temperature for up to three days. If your kitchen is warm, store them in the fridge. Just remember to bring them back to room temp before eating. You can freeze these delightful cupcakes for later. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. For extra protection, place them in a freezer bag. They will stay good for up to three months. When you’re ready to enjoy them, simply thaw them in the fridge overnight. These pineapple coconut cupcakes last about three days at room temperature. In the fridge, they can last up to a week. Always check for any off smells or changes in texture before eating. Enjoying them while they are fresh gives you the best taste! Yes, you can use fresh pineapple. Just chop it into small pieces. Fresh pineapple adds a bright flavor. Make sure to drain any juice before adding it to the batter. This keeps your cupcakes from getting too wet. If you want a frosting swap, try buttercream. You can also use whipped cream or coconut cream. Both options give a light and tasty finish. Just be sure to add some sweetener for taste. Check your cupcakes at 18 minutes. Insert a toothpick in the center. If it comes out clean, they're done! If not, bake for two more minutes. Keep an eye on them to avoid overbaking. Yes, you can make the batter ahead! Store it in the fridge for up to 24 hours. Just remember to stir it gently before pouring into the liners. Fresh batter helps keep the cupcakes light. Absolutely! These cupcakes are perfect for any gathering. They look great and taste even better. You can easily make a big batch too. Everyone will love the tropical flavor! You now have all the tools to create delicious pineapple coconut cupcakes. We covered essential ingredients, measurements, and equipment. I guided you through easy baking steps and shared tips for light, fluffy results. We also explored fun variations and smart storage methods. Finally, I answered common questions to help you along the way. Enjoy making these treats for any occasion—your taste buds will thank you!

Pineapple Coconut Cupcakes

Deliciously moist cupcakes infused with pineapple and coconut flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice (fresh or canned)
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
  • to taste cream cheese frosting, for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
  • In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Ensure everything is evenly combined to create a dry mixture.
  • In a separate medium bowl, combine the pineapple juice, vegetable oil, egg, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and well blended.
  • Gradually pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined, avoiding over-mixing to keep the cupcakes fluffy.
  • Carefully fold in the drained crushed pineapple using a spatula, ensuring that it's evenly distributed throughout the batter without overworking it.
  • Divide the batter evenly among the prepared cupcake liners, filling each one approximately two-thirds full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean when ready.
  • After baking, let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
  • Once the cupcakes have cooled, if desired, top them with a generous swirl of cream cheese frosting. For an added touch, sprinkle extra shredded coconut on top for a delightful garnish.

Notes

Arrange the frosted cupcakes on a decorative platter and consider garnishing them with fresh pineapple slices or mint leaves for a vibrant touch!
Keyword coconut, cupcakes, dessert, pineapple