Description
Delightfully moist cupcakes infused with tropical flavors of pineapple and coconut, perfect for any celebration.
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 your cupcake pan with vibrant cupcake liners.
- Whisk the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
- Combine the dry and wet ingredients, alternating with the coconut milk, until just combined.
- Fold in the drained crushed pineapple and shredded coconut.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 195
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, pineapple, coconut, tropical, dessert