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To make these tasty pineapple coconut cupcakes, you need: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup pineapple juice (fresh or canned) - 1/3 cup vegetable oil - 1 large egg - 1 tsp vanilla extract - 1/2 cup crushed pineapple, drained - Optional: Cream cheese frosting for topping You can swap ingredients if needed. Use whole wheat flour for a healthier option. Coconut sugar can replace granulated sugar for a richer taste. You can also use melted butter instead of vegetable oil for extra flavor. If you don’t have fresh pineapple juice, canned juice works just fine. For a dairy-free treat, try a plant-based egg substitute. Always choose high-quality ingredients. Fresh pineapple juice gives the best flavor. Look for unsweetened shredded coconut with no added sugar. When picking your egg, choose one that is organic or free-range for better taste. Use fresh baking powder and soda to ensure the cupcakes rise well. Quality ingredients make a big difference in taste and texture. {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Grab a muffin tin and line it with cupcake liners. In a large bowl, mix together the dry ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup unsweetened shredded coconut - 1 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt Whisk these ingredients well until they blend. In a separate bowl, combine the wet ingredients: - 1/2 cup pineapple juice (fresh or canned) - 1/3 cup vegetable oil - 1 large egg - 1 tsp vanilla extract Whisk until smooth. Now, pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix. Next, fold in the crushed pineapple. Use a spatula for even distribution. Now, divide the batter into the cupcake liners. Fill each liner about two-thirds full. This helps them rise without spilling over. Place the tin in your preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. After baking, let the cupcakes cool in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. This step is key for a good texture. If you want to frost them, use cream cheese frosting. Spread it on top once they are fully cool. For an extra touch, sprinkle more shredded coconut on top. Enjoy your tasty pineapple coconut cupcakes! One common mistake is overmixing the batter. Mix until just combined. This keeps your cupcakes light. Another mistake is not measuring ingredients correctly. Use a scale when possible. Scooping flour can add too much. Lastly, don’t skip the cooling step. Letting cupcakes cool helps them set. To get the best flavor, use fresh pineapple juice. It makes a big difference. Also, try to use high-quality coconut. Unsweetened shredded coconut adds a rich taste. You can also add a bit of extra vanilla extract. This little touch enhances the overall flavor. For moist cupcakes, use crushed pineapple. Drain it well but keep some juice. The juice adds more flavor and moisture. Don't forget the oil! Vegetable oil keeps the cupcakes soft. Finally, let them cool completely before frosting. This helps the frosting stick and taste great. Pro Tips Use Fresh Pineapple Juice: For the best flavor, opt for fresh pineapple juice instead of canned. It enhances the tropical taste of the cupcakes. Don’t Overmix: When combining wet and dry ingredients, stir just until combined. Overmixing can lead to dense cupcakes. Check for Doneness: Insert a toothpick into the center of a cupcake to check if it's done. If it comes out clean, they’re ready! Cool Completely Before Frosting: Allow cupcakes to cool completely before adding frosting to prevent it from melting and sliding off. {{image_2}} You can add a zesty twist to your pineapple coconut cupcakes. Just swap some pineapple juice for fresh lime juice. Use lime zest in the batter for extra flavor. This brightens every bite. The sweet coconut blends well with the tangy lime. These cupcakes taste like a tropical vacation. Want a fun twist? Make pineapple upside-down cupcakes! Start by placing a slice of pineapple at the bottom of each cupcake liner. Sprinkle brown sugar and a bit of butter over the pineapple. Then pour your batter on top. When you flip them over, you get a sweet, caramelized topping. It's a show-stopper for any dessert table. You can enjoy these cupcakes even if you're gluten-free. Just replace all-purpose flour with a gluten-free blend. Make sure the blend has xanthan gum for the best texture. The rest of the recipe stays the same. You’ll still get soft, moist cupcakes. Everyone will love them, gluten-free or not! To keep your pineapple coconut cupcakes fresh, store them in an airtight container. This helps retain moisture and flavor. Place a piece of parchment paper between layers if stacking. Keep the container at room temperature for up to three days. For longer storage, move the cupcakes to the fridge. They can last up to a week there. Make sure they are covered well to avoid drying out. Freezing cupcakes is simple and keeps them tasty. First, let the cupcakes cool completely. Then, wrap each cupcake in plastic wrap. After that, place them in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you want to enjoy them, just take out what you need. When you’re ready to eat your frozen cupcakes, let them thaw in the fridge overnight. If you want them warm, preheat your oven to 350°F (175°C). Remove the wrapping and place the cupcakes on a baking sheet. Heat them for about 10 minutes. This brings back their soft texture. If you topped them with frosting, use the microwave for 10 seconds instead. Enjoy these treats fresh! Yes, you can make these cupcakes vegan. To do this, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Use a plant-based oil, like coconut oil, instead of vegetable oil. For the frosting, you can use a vegan cream cheese or coconut whipped cream. Pineapple coconut cupcakes last for about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, place them in the fridge, where they can last up to a week. Just remember to bring them to room temperature before serving for the best taste. If you prefer a different frosting, try using whipped coconut cream. Simply chill a can of coconut milk overnight, then scoop out the solid part and whip it until fluffy. You can add a bit of powdered sugar for sweetness. Another option is a simple vanilla buttercream made with vegan butter and powdered sugar. This will still give you a tasty and creamy topping! This blog post guides you through making cupcakes from start to finish. We covered the right ingredients and how to prepare the batter. You know the baking steps and cooling tips for perfect cupcakes. I shared common mistakes to dodge and how to improve flavor and texture. We even explored fun variations like coconut lime. Remember, quality ingredients make a big difference. Enjoy baking your cupcakes and sharing them with friends!

Pineapple Coconut Cupcakes

Deliciously moist cupcakes infused with pineapple and coconut flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup pineapple juice
  • 0.33 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup crushed pineapple, drained
  • 1 serving cream cheese frosting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, mix the pineapple juice, vegetable oil, egg, and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients, stirring until just combined.
  • Gently fold in the crushed pineapple using a spatula, making sure to distribute it evenly throughout the batter.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • If desired, frost the cooled cupcakes with cream cheese frosting and sprinkle extra shredded coconut on top for garnish.

Notes

Optional: Frost with cream cheese frosting and garnish with shredded coconut.
Keyword coconut, cupcakes, dessert, pineapple