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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


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.)


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.