Description
Delightful cupcakes bursting with tropical flavors of pineapple and coconut, topped with whipped cream and coconut flakes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk
- ½ cup crushed pineapple, drained
- Coconut flakes for topping
- Whipped cream for frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
- Beat the softened butter until creamy, then add the eggs one by one, mixing thoroughly.
- Stir in the vanilla extract and coconut milk, blending until smooth.
- Incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the crushed pineapple, ensuring even distribution.
- Scoop the batter into prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool completely before frosting with whipped cream and sprinkling coconut flakes.
Notes
Make-ahead tips: You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, pineapple, coconut, tropical dessert, baking