Hawaii Cupcakes

There’s something about opening the oven to a tray of Hawaii cupcakes—golden tops crowned with swirls of creamy coconut frosting, a whisper of pineapple scent drifting through the kitchen—that instantly feels like vacation.

These are cozy, crowd-pleasing desserts with a tropical twist, ready in about 30–35 minutes from mixing bowl to first bite.

They’re perfect for sweet-tooth fans, busy families, and beginner bakers who want something easy yet impressive.

I still remember a rainy Sunday when our backyard barbecue got rained out. Everyone came inside a little disappointed, so I quickly whipped up a batch of these cupcakes.

By the time they cooled, the house smelled like toasted coconut and warm vanilla, and the gloomy afternoon turned into an impromptu island-themed dessert party around the table.

They shine for last-minute cravings, casual gatherings, or easy entertaining. Ready to bring this tropical treat to life?

Why You’ll Love It

• Delivers bright tropical flavor with pineapple, coconut, and cherry in every bite
• Stays wonderfully moist thanks to crushed pineapple and coconut-rich batter
• Comes together easily with simple, everyday baking equipment and ingredients
• Dresses up beautifully for parties with frosting, toasted coconut, and cherries
• Makes ahead well; flavors deepen after resting or brief refrigeration

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy rise
• 1/4 teaspoon fine salt — balances sweetness and enhances flavor
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup granulated sugar — beat well with butter for airy texture
• 2 large eggs, room temperature — incorporate better and trap more air
• 1 teaspoon vanilla extract — adds warm, sweet aromatics
• 1/2 cup canned crushed pineapple, well-drained — squeeze out excess liquid
• 1/4 cup pineapple juice, reserved from can — use only what’s needed for moisture
• 1/4 cup whole milk, room temperature — prevents batter from curdling
• 1/2 cup sweetened shredded coconut — adds chewy texture and tropical flavor
• 1 cup unsalted butter, softened (for frosting) — base for a smooth buttercream
• 2 1/2 cups powdered sugar, sifted — removes lumps for silky frosting
• 2 tablespoons coconut milk or regular milk — adjust for desired frosting consistency
• 1/2 teaspoon coconut extract — boosts coconut flavor without extra sweetness
• 1/4 teaspoon salt (for frosting) — keeps frosting from tasting overly sweet
• 12 maraschino cherries, drained and patted dry — prevents bleeding into frosting
• 1/4 cup toasted shredded coconut, for garnish — toast until golden for nutty crunch

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.

Make sure the rack is centered in the oven for even baking. Set out the butter, eggs, and milk to come to room temperature. This helps the batter mix smoothly and creates lighter, fluffier cupcakes.

Combine Dry Ingredients

Whisk the flour, baking powder, and salt together in a medium mixing bowl. Break up any lumps so the mixture is uniform. Set this bowl aside.

Properly combining dry ingredients helps the cupcakes rise evenly and avoids pockets of baking powder or salt in the finished cupcakes.

Cream Butter & Sugar

Beat the softened butter and granulated sugar together in a separate medium bowl using an electric mixer. Mix for 2 to 3 minutes until the mixture looks light, fluffy, and slightly paler.

This step incorporates air into the batter, which gives the cupcakes a tender, soft crumb and helps them rise well in the oven.

Add Eggs & Vanilla

Add the eggs one at a time to the butter mixture. Beat well after each addition so the mixture stays smooth and emulsified. Mix in the vanilla extract until fully combined.

Scrape down the sides of the bowl as needed to make sure everything is evenly mixed and there are no streaks of egg.

Mix In Pineapple

Stir the well-drained crushed pineapple into the butter-egg mixture. Distribute it evenly so every cupcake gets a good amount of fruit.

Make sure the pineapple is thoroughly drained so excess liquid doesn’t make the batter too thin or lead to soggy cupcake centers after baking.

Combine Pineapple Juice & Milk

Stir together the reserved pineapple juice and the room-temperature whole milk in a small bowl. Mix until the liquids are fully combined.

This pineapple-milk mixture will be added alternately with the dry ingredients. Using room-temperature liquids helps keep the batter smooth and prevents it from curdling.

Alternate Dry & Wet Additions

Add half of the dry flour mixture to the butter mixture and mix on low just until combined. Pour in half of the pineapple-milk mixture and mix again.

Repeat with the remaining dry ingredients and then the remaining liquid. Begin and end with dry ingredients. Stop mixing as soon as no dry flour remains.

Fold In Coconut

Sprinkle the sweetened shredded coconut over the batter. Use a rubber spatula to fold it in gently.

Turn the bowl and cut through the batter to avoid over-mixing. Stop folding as soon as the coconut looks evenly dispersed. Over-mixing at this stage can create dense, chewy cupcakes instead of light and tender ones.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Smooth the tops slightly if needed. Place the pan in the preheated oven and bake for 16 to 18 minutes.

Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Cool Completely

Remove the pan from the oven and place it on a cooling rack. Let the cupcakes cool in the pan for 5 minutes to set their structure. Carefully transfer the cupcakes from the pan to the rack.

Allow them to cool completely for about 25 minutes before frosting, so the buttercream doesn’t melt or slide.

Beat Butter for Frosting

Place the softened butter for the frosting in a mixing bowl. Beat it with an electric mixer for about 2 minutes until creamy, smooth, and slightly paler.

This step creates a fluffy base for the buttercream. Scrape the sides and bottom of the bowl to make sure the butter is evenly whipped and lump-free.

Add Sugar & Flavorings

Gradually add the sifted powdered sugar, mixing on low until incorporated to avoid a sugar cloud. Increase speed to medium and beat until fluffy. Add the coconut milk, coconut extract, and salt.

Beat until the frosting is smooth and spreadable. Adjust consistency with a little more milk or powdered sugar if needed.

Frost & Garnish Cupcakes

Transfer the coconut frosting to a piping bag or use an offset spatula to frost the cooled cupcakes generously. Sprinkle each with toasted shredded coconut for texture and flavor.

Top each cupcake with a maraschino cherry, pressing gently into the frosting so it stays in place. Chill briefly if your kitchen is warm.

Ingredient Swaps

• Use canned pineapple tidbits (finely chopped) if you can’t find crushed pineapple; in a pinch, use mango or canned peaches for a similar juicy sweetness.
• Swap sweetened shredded coconut with unsweetened if preferred; add 1–2 extra tablespoons of sugar to the batter or frosting to compensate.
• For dairy-free cupcakes, replace butter with vegan baking sticks and whole milk with coconut, oat, or almond milk; use the same swaps in the frosting.
• To make them egg-free, use 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, rested until gelled) or your favorite commercial egg replacer.
• If coconut extract isn’t available, double the vanilla and add a little extra coconut milk for a softer coconut note.

You Must Know

– Make-Ahead • For the best frosting texture later… chill the finished buttercream covered for up to 2 days, then bring to cool room temp (about 68–72°F) and beat 30–60 seconds before using.

This re-fluffs the texture so it pipes smoothly and holds swirls.

Serving Tips

• Serve on a platter lined with banana leaves for a tropical presentation.
• Pair with fresh pineapple spears and sliced mango on the side.
• Add tiny paper umbrellas or cocktail picks for a beachy party vibe.
• Plate with a drizzle of pineapple or passion fruit sauce under each cupcake.
• Serve alongside iced coconut water or a pineapple-coconut mocktail for a themed dessert course.

Storage & Make-Ahead

Hawaii Cupcakes keep covered in the refrigerator for up to 3 days.

Bring to room temperature before serving for best flavor and texture.

You can bake the cupcakes one day ahead, cool completely, then store unfrosted and tightly covered.

Frosting also refrigerates 2–3 days.

Rewhip briefly before using.

Reheating

Reheat Hawaii cupcakes gently: in the microwave at 50% power for 8–12 seconds, or in a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop; keep frosting from melting.

Luau Party Dessert Traditions

From the first strum of the ukulele to the last flicker of tiki torchlight, dessert is what quietly anchors a luau’s warmth and welcome.

I still remember standing in line as a kid, sand stuck to my ankles, watching aunties uncover trays of pineapple cakes, haupia squares, and towering platters of coconut-sprinkled sweets.

There was always that low murmur of approval when the desserts appeared, like an extra song added to the playlist.

Someone sliced; someone served; someone insisted you take “just one more.”

That’s the spirit I fold into these Hawaii cupcakes for a home luau.

Pineapple, coconut, a bright cherry on top—they’re my little hand-held lei, a sweet way of saying, you’re part of this gathering.

Final Thoughts

Give these Hawaii Cupcakes a try and bring a little tropical vacation right into your kitchen.

Feel free to tweak the flavors—add extra coconut, swap in a different fruit, or play with the toppings to make them your own.

Frequently Asked Questions

Can I Make These Hawaii Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can, and you won’t lose that tender crumb. I’d swap in a good 1:1 gluten‑free baking blend, add an extra egg white, and let the batter rest so the starches hydrate.

How Can I Adapt This Recipe for High-Altitude Baking Conditions?

You’ll tweak for altitude: I’d reduce sugar slightly, add 1–2 extra tablespoons flour, increase oven temperature 15–25°F, and shorten baking time a bit. I remember watching cupcakes rise faster, almost breathless in the thinner air.

What Drink Pairings Complement the Tropical Flavors of Hawaii Cupcakes?

I’d pour you chilled pineapple-coconut spritzers, softly fizzy and bright. I’d also brew lush jasmine green tea, or mix a light rum mojito—mint, lime, and sugar clinging to ice—echoing every sunny, pineapple-sweet bite.

Are There Kid-Friendly Decoration Ideas Inspired by Hawaiian Themes?

I’d top them with gummy “plumeria” flowers, candy seashells, and blue-sugar “ocean” swirls. I’d let kids press tiny paper umbrellas and pineapple rings on top—like building their own little beach memories in frosting.

Can I Turn This Cupcake Recipe Into a Layered Celebration Cake?

Yes, you can, and I’d love to walk you through it: double the batter, bake in two 8‑inch pans, watch doneness carefully, then cloak the cooled layers in that silky coconut‑pineapple frosting like beach-scented memories.