Go Back
–+ servings
Pineapple Coconut Cupcakes

Delicious Pineapple Coconut Cupcakes That Brighten Any Day

Irresistible Pineapple Coconut Cupcakes burst with tropical flavors, accommodating gluten-free, dairy-free, and vegan diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 cup Granulated Sugar Consider using coconut sugar for a richer flavor.
  • 1/2 cup Unsweetened Shredded Coconut Sweetened coconut can also work.
  • 2 teaspoons Baking Powder Use gluten-free for a gluten-free version.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Pineapple Juice Can replace with almond milk for a dairy-free option.
  • 1/3 cup Vegetable Oil Melted coconut oil enhances the tropical taste.
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract
  • 1 cup Crushed Pineapple Ensure it’s drained well.
For the Optional Cream Cheese Frosting
  • 8 ounces Cream Cheese For creamy and tangy richness.
  • 2 cups Powdered Sugar Use more or less depending on preferred sweetness.
  • 1 teaspoon Vanilla Extract A hint of coconut extract can add a delightful twist.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt.
  3. In a separate bowl, combine pineapple juice, vegetable oil, egg, and vanilla extract. Whisk until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Fold in the drained crushed pineapple until evenly distributed.
  6. Pour the batter into cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack.
  9. Frost with cream cheese frosting and sprinkle with shredded coconut, if desired.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to drain your crushed pineapple well to prevent excess moisture. Room temperature ingredients help with batter integration.

Tried this recipe?

Let us know how it was!