Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting
Fluffy, angelic Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting. These dream-like cupcakes are so luscious and decadent, with a perfect balance of sweet.
Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting
I am thrilled about these fluffy, decadent bits of heaven! So moist and rich, with such amazing flavor! Funny thing is, I only made them because I was looking over my site and realized I had never made up a cupcake. I’m not much of a baker – it requires way to much precision. But I felt I should make a cake or cupcake – something in that category – so I did, and, like I said, I am thrilled! I so hope you will try them and be thrilled too.
Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting
These dream-like cupcakes are so luscious and decadent, with a perfect balance of sweet.
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Servings: 24 cupcakes
Ingredients
For the cakes
- ½ cup unsalted butter, softened
- 1-1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
- 2-1/4 cup all-purpose flour
- 3 tsp baking powder
- 1 tsp kosher salt
- 1-1/3 cup coconut milk
- ½ cup crushed pineapple drain off excess juice
- ½ cup sweetened coconut flakes
For the Honey Cream Cheese Frosting
- 1 8 oz pkg cream cheese, softened
- ¼ cup unsalted butter softened
- ¼ cup honey
- ½ tsp pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Line a muffin tin with muffin papers.
- Mix the butter, sugar, and vanilla together on medium mixer speed until fluffy (5 minutes). With the mixer running on medium, add the eggs, one at a time, and incorporate completely.
- Separately, combine the flour, baking powder, and salt.
- With the mixer running on medium-low, add a third of the flour mixture to the butter-sugar mixture. Add a third the coconut milk. Repeat twice. Turn the mixer off and, with a rubber spatula, gently fold in any flour that clung to the side of the bowl.
- With a rubber spatula, gently fold in the pineapple. Spoon batter into prepared muffin tins. Bake at 350F for 25 minutes until puffed, nicely golden on top, and an inserted toothpick comes out perfectly clean. Move to a wire rack to cool completely.
- To prepare the frosting, simply whip the frosting ingredients together until smooth and fluffy. Spread on the cooled cupcakes. If your frosting is a little thin, just put it in the fridge for a little bit to firm up before spreading onto your cakes.
- To toast the coconut, put the oven broiler to high. Put the coconut on a bake sheet and put in the oven on a center rack. Remove from the oven when toasted and golden brown. Watch the coconut closely as they will burn quickly. Sprinkle the toasted coconut on the frosted cupcakes. Yield: 24 cupcakes.
Notes
These cupcakes can be made a day ahead; however, store them at room temperature because they will become dense little bricks in the fridge.
The frosting can also be made in advance, but because of the cream cheese, it should be stored separately in the fridge. Then just let the frosting sit out 20 minutes to soften before frosting the cakes.
~✿♥✿~
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