You’re going to see a number of pineapple recipes in the coming weeks, as I scored a few couple of cans of pineapple in 100% juice on clearance at Target. I do my best to avoid Target and the ‘inevitable $100 tag’ that seems to happen whenever I walk in there. But I will go in for special deals (like the Huggies diaper deal this past week (sale price &$2 off coupons & $10 gift card when you bought 2) on things that we need/use regularly. And I know where all of the clearance end caps are in the entire store…and I quickly cruise past them in the event that I see some overstock on clearance. As is the case with a couple of cans of pineapple.

I’ve got a pineapple curry coming your way, inspired by takeout curry dish I had when I was with my sister in Pittsburgh last month. And a shredded pineapple chicken too. Both are mouthwatering delicious!

I’ll share them as soon the skillet dinner series comes to an end!

In the meantime, can I tempt you with these pineapple cupcakes…topped with a frosting that will make your taste buds tingle. Seriously, fresh lime + fresh ginger will make them tingle.

Indulge away!

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Pineapple Cupcakes with Ginger Lime Frosting

Delightful flavor in these melt-in-your-mouth cupcakes!

Prep Time20 minutes

Cook Time18 minutes

Servings - 24 cupcakes

Ingredients 

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Cupcake Ingredients

• 2 1/2 cups all purpose flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup sweetened coconut flakes
• 8 oz can crushed pineapple drained
• 1/4 cup coconut oil
• 1 tsp vanilla
• 3 eggs
• 3/4 cup milk

Frosting Ingredients

• 8 oz. cream cheese softened
• 4 cups powdered sugar
• Fresh zest and juice from two limes
• 1 tablespoon ginger root peeled and finely grated (This is the root you get in the produce section, NOT dried, ground ginger powder. I used a zester to grate the ginger, but the fine grate side of a box grater should work fine.)

Instructions

Cupcake Directions

• Preheat oven to 350. Prepare muffin pan with parchment paper cups. They don't stick. Really!
• In small bowl, mix together flour, baking powder, salt, sugar, and coconut flakes.
• In large bowl, combine pineapple, coconut oil, vanilla, and eggs. Mix until blended well. (If you don’t have coconut oil, canola oil will work too.)
• Add in dry ingredients to the wet. Mix until a thick batter forms.
• Slowly add in ½ cup milk. The batter should be thick but still pour-able. Add milk 1 tablespoon at a time if you need to thin it a bit.
• Fill baking cups 2/3 full with batter. Bake in the preheated oven for 18 minutes or until toothpick inserted in center comes out clean.
• Cool completely before frosting.

Frosting Directions

• In large bowl, beat all ingredients until smooth.
• Spread frosting onto cooled cupcakes and serve immediately.