Description
Indulge in tropical bliss with these soft and moist Pineapple Coconut Cupcakes, featuring a delightful balance of pineapple sweetness and creamy coconut richness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar until light and fluffy in another bowl.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Mix the dry ingredients into the wet mixture, alternating with the coconut milk.
- Fold in the crushed pineapple and shredded coconut gently.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
Tips include pre-measuring ingredients and making sure butter is at room temperature. They can be baked and frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple cupcakes, coconut cupcakes, tropical dessert, summer treats, baking recipes