Coconut Pineapple Cupcakes

Coconut Pineapple Cupcakes
Coconut Pineapple Cupcakes

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Cupcakes

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    and 2/3 cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/2

    cup unsalted butter softened

  • 1/4

    cup light brown sugar packed

  • 1/2

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • 1

    (8 ounce) can crushed pineapple undrained

  • 1

    recipe coconut buttercream frosting

Directions

Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside. In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugar, continue to beat for 3 minutes. With the mixer set to low, beat in the the vanilla. Beat in the eggs, one at a time, mixing well after each addition. Gradually add the flour, mixing just until combined. Beat in the crushed pineapple and it's juice. Fill the cups of the prepared muffin pan 2/3 of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely. Top with coconut buttercream frosting. Recipe Notes Cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4.

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