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Pineapple Cupcakes

Posted By Erin, The $5 Dinner Mom On In Baking,Budget Friendly Recipes,Dessert Recipes | No Comments
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A little taste of the tropics with these Pineapple Cupcakes!

These Pineapple Cupcakes will whisk you away with each bite.

They have just the right amount of pineapple and coconut flavors, and they are soft and moist (thanks to the pineapple!) too!

Here’s a rundown of how easy they are…

Make the batter and fold in the crushed pineapple….

Add to liners that have been sprayed with non-stick cooking spray. Trust me – “doubling up” with the liners and the spray makes it so easy to get them out of the liner…and no clean up on the muffin tin đŸ˜‰

Bake…

And while they are in the oven, get the frosting and coconut ready.

Let them cool (so the frosting doesn’t melt all over the place!) and then pipe the frosting over the top.

And then give a dusting of the shredded coconut.

Take that bite and whisk yourself away to a tropical oasis. (And pretend you aren’t standing in your own kitchen!)

I just love how food can make us happy and bring back fun memories from beach trips and vacations!

Enjoy!

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Pineapple Cupcakes

Take that bite and whisk yourself away to a tropical oasis. (And pretend you aren't standing in your own kitchen!)
Prep Time15 minutes
Cook Time20 minutes
Servings - 12 servings

Ingredients 

  • 1 2/3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 cup butter, softened to room temperature
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 8 oz. can crushed pineapple
  • 3 cups powdered sugar
  • 1/2 cups butter softened
  • 4-5 Tbsp coconut canned coconut milk (located in the Asian food aisle)
  • 1 tsp vanilla extract
  • Cupcake liners
  • Wilton 1M Star tip
  • Disposable piping bag
  • Shredded coconut, as garnish

Instructions

  • Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
  • Combine the 1/2 cup of softened butter, brown sugar, granulated sugar, vanilla extract and 2 eggs mixing well.
  • Slowly fold in the dry ingredients and then add in the 8 oz of crushed pineapple.
  • Fill the muffin wells about 3/4 full and bake for 18-20 minutes.
  • Removed from the oven and let cool completely.
  • In a medium bowl, combine the powdered sugar, 1/2 cup softened butter and coconut milk.
  • Use a hand mixer to get it nice and fluffy.
  • Attach the star frosting tip to the disposable piping bag and fill with frosting.
  • Gently squeeze the frosting from the bag and generously frost each cupcake.
  • Sprinkle with shredded coconut.
  • Repeat with all cupcakes.
  • Serve Pineapple Cupcakes to your hungry brood!