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–+ servings
tropical pineapple coconut cupcakes

Hawaii Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine Hawaiian
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup canned crushed pineapple well-drained
  • 1/4 cup pineapple juice reserved from can
  • 1/4 cup whole milk room temperature
  • 1/2 cup sweetened shredded coconut
  • 1 cup unsalted butter softened for frosting
  • 2 1/2 cup powdered sugar sifted
  • 2 tablespoon coconut milk or regular milk
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon salt for frosting
  • 12 maraschino cherries drained and patted dry
  • 1/4 cup toasted shredded coconut for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a separate medium bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • Stir in the crushed pineapple until evenly distributed in the batter.
  • In a small bowl, combine the pineapple juice and milk.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the pineapple-milk mixture, beginning and ending with the dry ingredients, mixing just until combined.
  • Fold in the shredded coconut gently with a rubber spatula, avoiding over-mixing.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely, about 25 minutes.
  • While the cupcakes cool, prepare the frosting by beating the softened butter in a bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low speed until incorporated, then increase to medium speed until fluffy.
  • Beat in the coconut milk, coconut extract, and salt until the frosting is smooth and spreadable, adjusting with a little more milk or powdered sugar if needed.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Sprinkle each frosted cupcake with toasted shredded coconut.
  • Top each cupcake with one maraschino cherry, pressing it gently into the frosting.

Notes

For best tropical flavor, drain the pineapple very well so the batter doesn’t become soggy, and reserve only the amount of juice you need; overmixing the batter can make the cupcakes dense, so stop as soon as the flour disappears. Make sure the cupcakes are fully cool before frosting to keep the buttercream from melting, and if your kitchen is warm, chill the frosted cupcakes for 10 to 15 minutes to help them set. You can toast the coconut in a dry skillet over medium heat, stirring frequently until golden, and let it cool before using. These cupcakes taste even better after a short rest as the flavors meld, and they keep well covered in the refrigerator for up to 3 days—just let them come to room temperature before serving for the best texture.
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