Pineapple Coconut Cupcakes*

By srumbel

Celebrate the tropics when you bite into these soft and fluffy homemade Pineapple Coconut Cupcakes. Coconut and pineapple are baked into the cupcake batter, and then mixed into the butter cream frosting too.
from dinnerdishesanddesserts.com

Ingredients

• Pineapple Coconut Cupcakes
• 2 cups all-purpose flour*
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 whole eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 (8 oz) can crushed pineapple, undrained
• Pineapple Coconut Butter Cream Frosting
• 1/2 cup unsalted butter, softened
• 3 cups Imperial Sugar Confectioners Powdered Sugar
• 1/2 teaspoon coconut extract
• 2 tablespoons pineapple juice
• 1/2 cup shredded coconut
• Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preparation

Step 1

Preheat oven to 350°F. Line a muffin tin with liners or grease very well. Set aside.
In a bowl whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add in eggs, vanilla extract and coconut extract; mixing until well combined.
Slowly add in flour mixture. Add pineapple and beat on high for 1 minute.
Scoop batter into prepared pans. Bake for 18-20 minutes until cupcakes spring back and a tester comes out clean.
Remove from oven and place on a wire rack to cool.
Meanwhile, prepare the frosting. Beat together butter, powdered sugar, coconut extract, pineapple juice, and milk until desired consistency. Sugar and milk can be adjusted to taste.
Once cupcakes have cooled completely, frost with pineapple coconut butter cream icing. Place shredded coconut onto a plate. Gently roll the freshly frosted cupcakes through the coconut.
Serve immediately or store airtight for 2-3 days.


Yield
16 cupcakes