Tropical Pineapple Coconut Cupcakes

The cupcake in the image appears to be a Tropical Pineapple Coconut Cupcake topped with coconut cream frosting, pineapple chunks, and toasted coconut flakes.

Ingredients

Cupcakes

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 2 eggs

• 1 tsp vanilla extract

• ½ cup crushed pineapple, drained

• ½ cup coconut milk

• ½ cup shredded coconut

Coconut Frosting

• 225 g (8 oz) cream cheese, softened

• ½ cup butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 2 tbsp coconut cream

Topping

• Fresh pineapple cubes

• Toasted coconut flakes

• White chocolate curls (optional)

Instructions

1. Make the Cupcakes

1. Preheat oven to 350°F (175°C).

2. Line a muffin pan with cupcake liners.

3. Whisk flour, baking powder, and salt together.

4. Beat butter and sugar until fluffy.

5. Add eggs one at a time, then vanilla.

6. Alternate adding dry ingredients and coconut milk.

7. Fold in pineapple and shredded coconut.

8. Fill liners ⅔ full.

9. Bake for 18–22 minutes.

10. Cool completely.

2. Prepare Frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually.

3. Mix in vanilla and coconut cream.

4. Pipe onto cooled cupcakes.

3. Decorate

1. Top with pineapple cubes.

2. Sprinkle toasted coconut flakes.

3. Add white chocolate curls if desired.

Nutrition (Approximate Per Cupcake)

• Calories: 320–380

• Carbohydrates: 40–45 g

• Protein: 3–5 g

• Fat: 16–20 g

Flavor Profile

🥥 Creamy coconut frosting
🍍 Sweet, juicy pineapple
🧁 Moist vanilla-coconut cake
✨ Crunchy toasted coconut topping

Serving Suggestions

• Iced coconut coffee

• Pineapple smoothie

• Tropical fruit salad

• Vanilla iced latte

Yield

• 12 cupcakes

• Prep Time: 20 minutes

• Bake Time: 20 minutes

• Total Time: About 1 hour

A bakery-style tropical dessert that combines the sweetness of pineapple with the rich flavor of coconut for a bright, island-inspired treat. 🍍🥥🧁✨