Pineapple Coconut Cupcakes

Products Used
Pineapple Coconut Cupcakes


Pineapple Coconut Cupcakes

  • 2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 (8 oz) can crushed pineapple, undrained

    Pineapple Coconut Butter Cream Frosting

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F. Line a muffin tin with liners or grease very well. Set aside.
    2. In a bowl whisk together flour, baking powder, and salt. Set aside.
    3. Using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add in eggs, vanilla extract and coconut extract; mixing until well combined.
    4. Slowly add in flour mixture. Add pineapple and beat on high for 1 minute.
    5. Scoop batter into prepared pans. Bake for 18-20 minutes until cupcakes spring back and a tester comes out clean.
    6. Remove from oven and place on a wire rack to cool.
    7. Meanwhile, prepare the frosting. Beat together butter, powdered sugar, coconut extract, pineapple juice, and milk until desired consistency. Sugar and milk can be adjusted to taste. 
    8. Once cupcakes have cooled completely, frost with pineapple coconut butter cream icing. Place shredded coconut onto a plate. Gently roll the freshly frosted cupcakes through the coconut.
    9. Top with a small piece of pineapple, if desired. 
    10. Serve immediately or store airtight for 2-3 days. 
    Imperial Sugar Insight

    NOTE: If you plan to pipe frosting tall, like in the photo, double the frosting recipe.

    Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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