Luau Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 metal spoon or cookie scoop
- 1 wire cooling rack
- 1 toothpick
- 1 piping bag with star tip (optional)
- 1 microplane or zester (optional)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup canned crushed pineapple well drained
- 1/2 cup full-fat coconut milk well shaken
- 1/4 cup shredded sweetened coconut
- 1 cup diced fresh pineapple small dice plus extra for garnish
- 1 cup unsalted butter softened for frosting
- 3 cup powdered sugar sifted
- 2 tablespoon coconut milk for frosting
- 1/2 teaspoon vanilla extract for frosting
- 1/4 teaspoon coconut extract for frosting
- 1 pinch fine sea salt for frosting
- 1/4 cup toasted shredded coconut for garnish
- 12 maraschino cherries drained and patted dry for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla and coconut extracts.
- Stir the crushed pineapple into the wet mixture until evenly distributed.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the coconut milk, beginning and ending with the dry ingredients, and mix just until combined.
- Fold in the shredded coconut and diced fresh pineapple gently with a rubber spatula.
- Divide the batter evenly among the 12 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.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the tin and let them cool completely on the wire rack for at least 25 minutes.
- While the cupcakes cool, beat the softened butter for the frosting in a medium bowl until creamy and smooth.
- Gradually add the powdered sugar to the butter, mixing on low at first, then increasing to medium until well combined and fluffy.
- Add the coconut milk, vanilla extract, coconut extract, and pinch of salt to the frosting and beat until light and spreadable, adjusting with a little more coconut milk or powdered sugar as needed.
- Once the cupcakes are fully cool, transfer the frosting to a piping bag fitted with a star tip or use a spatula to frost the cupcakes generously.
- Sprinkle the tops with toasted shredded coconut and garnish each cupcake with a small piece of fresh pineapple and a maraschino cherry.
Notes
For best flavor, make sure the pineapple is well drained so it doesn’t weigh down the batter, and avoid overmixing once the flour is added to keep the cupcakes tender and fluffy. Lightly toasting the coconut in a dry skillet until golden deepens the luau-inspired flavor and adds crunch, while using room-temperature ingredients helps the batter emulsify properly and bake more evenly. If baking in a dark or nonstick pan, start checking for doneness a couple of minutes early, and store any leftover cupcakes in an airtight container in the fridge, letting them sit at room temperature for 15 to 20 minutes before serving so the frosting softens and the tropical flavors come through.
Tried this recipe?Let us know how it was!