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–+ servings
tropical flavored mini cakes

Tropical 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 Tropical
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 piping bag with star tip (optional)

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 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 coconut milk well shaken
  • 1/4 cup pineapple juice unsweetened
  • 1/2 cup crushed pineapple well drained
  • 1/3 cup shredded coconut sweetened
  • 1/2 cup unsalted butter softened for frosting
  • 3 cup powdered sugar sifted
  • 2 tablespoon coconut milk for frosting
  • 1 teaspoon lime juice fresh
  • 1/2 teaspoon vanilla extract for frosting
  • 1/8 teaspoon salt for frosting
  • 1/3 cup toasted shredded coconut for garnish
  • 12 small pineapple wedges fresh or canned for garnish
  • 1 lime zested for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt until well combined.
  • In a separate bowl beat the softened butter and granulated sugar with a 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.
  • In a small bowl stir together the coconut milk and pineapple juice until smooth.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
  • Gently fold in the crushed pineapple and shredded coconut with a spatula until evenly distributed.
  • 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.
  • Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully remove the cupcakes from the tin and place them directly on the cooling rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the frosting butter in a bowl until creamy and smooth.
  • Gradually add the powdered sugar to the butter, mixing on low speed until incorporated and thick.
  • Add the coconut milk, lime juice, vanilla extract, and salt to the frosting and beat on medium speed until fluffy and spreadable, adding a teaspoon more coconut milk if needed.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to frost each cupcake generously.
  • Sprinkle the tops with toasted shredded coconut, then garnish each cupcake with a small pineapple wedge and a pinch of lime zest.

Notes

For best flavor, use well-drained pineapple to avoid soggy cupcakes and toast the shredded coconut in a dry skillet over medium heat until golden for deeper nuttiness; ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly; if baking in a dark metal pan, check doneness a few minutes early to prevent overbrowning; the frosted cupcakes keep well in an airtight container in the fridge for up to three days—just let them sit at room temperature for about 20 minutes before serving to bring back their soft, tropical texture and taste.
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