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+ servings

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


  • 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


  • 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!