Warning: Undefined array key "titleWrapper" in /home3/shanitad220/delightcooking.com/wp-content/plugins/seo-by-rank-math/includes/modules/schema/blocks/toc/class-block-toc.php on line 103
These pineapple coconut cupcakes are the perfect treat if you are looking for a tropical twist on a traditional cupcake recipe.
This post may contain affiliate links. Please read our privacy policy.
Table of Contents
Ingredients You’ll Need
Here is what you will need to make your pineapple coconut cupcakes
- 1 box white cake mix
- 1/2 cup milk
- 1/2 cup pineapple juice
- 1 stick unsalted butter, softened at room temperature
- 1/4 cup pineapple tidbits chopped
- Shredded coconut, for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the white box cake mix, 1/2 cup of milk, 1/2 cup pineapple juice and 1 stick of butter (softened at room temperature).
- Mix the ingredients with an electric mixer on low speed for 30 seconds, then increase the speed to medium and continue mixing for 2 minutes.
- Add 1/4 cup of pineapple tidbits with the pineapple juice to the mix and stir until well combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once done, remove the cupcakes from the oven and allow them to cool for 5 minutes.
- Transfer the cupcakes from the muffin tin to a cooling rack.
- Garnish the cupcakes with shredded coconut and additional pineapple tidbits if desired.
Enjoy your delicious pineapple coconut cupcakes!
Tips and Tricks
If you do not have canned pineapple tidbits on hand, you can use fresh pineapple instead. Just make sure to finely chop it before adding it to the batter. If you do not have shredded coconut, feel free to substitute it with coconut flakes or even store-bought frosting if you do not want to make your own! If you want more flavor in these cupcakes (or want them a little sweeter), try adding a teaspoon of coconut extract to the frosting mixture–it will give them an extra tropical kick!
Tips for Making the Perfect Cupcakes
- Don’t overmix the batter.
- Use room temperature ingredients.
- Let cupcakes cool completely before frosting, or you will end up with a soggy mess!
Serving Suggestions
Serve the cupcakes with a dollop of whipped cream and a sprinkle of coconut flakes or toasted coconut flakes. You can also top the cupcakes with a drizzle of pineapple glaze. Serve with a cold glass of coconut milk or pineapple juice.
Pineapple Coconut Cupcakes
Ingredients
- 1 box white cake mix
- 1/2 cup milk
- 1/2 cup pineapple juice
- 1 stick unsalted butter, softened at room temperature
- 1/4 cup pineapple tidbits
Instructions
Pineapple Coconut Cupcakes
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the white box cake mix, 1 cup of milk, and 1 stick butter (softened at room temperature).
- Mix the ingredients with an electric mixer on low speed for 30 seconds, then increase the speed to medium and continue mixing for 2 minutes.
- Add 1/4 cup of pineapple tidbits to the mix and stir until well combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once done, remove the cupcakes from the oven and allow them to cool for 5 minutes.
- Transfer the cupcakes from the muffin tin to a cooling rack.
- Garnish the cupcakes with shredded coconut and additional pineapple tidbits if desired.
Conclusion
If you love pineapple and coconut, these cupcakes are for you. They are a nice change from the usual vanilla or chocolate cupcake flavors, and they look great on any dessert table. Best of all, pineapple coconut cupcakes are easy to make!
Leave a Reply