Coconut Pineapple Cupcakes

By Susan52

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

Details

Servings 12
Preparation time 10mins
Adapted from bakedbyanintrovert.com

Preparation

Step 1

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.