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Pineapple Cupcakes with Coconut Cream Cheese Frosting


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  • 1 cup flour
  • 1/2 teas baking powder
  • 1/2 teas salt
  • 1/2 cup unsalted room temp butter
  • 2/3 cup sugar
  • 1 teas vanilla
  • 2 eggs room temp
  • 1/3 cup pineapple juice
  • 1/2 cup softened butter
  • 6 oz cream chz room temp
  • 1 teas vanilla
  • 1 teas coconut extract
  • 3 cups powdered sugar
  • 2-4 Tbs milk
  • sweetened shredded coconut
  • maraschino cherries



Step 1

Preheat oven to 350. In a small bowl, whisk flour, baking powder and salt. With mixer, cream butter and sugar until light and fluffy. Add vanilla, then beat eggs one at a time. Alternate adding dry and pineapple juice (starting and ending with dry). Mix well until creamy. Place liners in pan, fill 3/4 full and bake for 15 minutes until toothpick is clean. Place on wire rack to cool.

Cream butter and cream chz until smooth. Add vanilla and coconut extracts. Add sugar 1 cup at a time until smooth. Add milk until reach desired consistency. Top with shredded coconut and cherry.


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