Tropical Pineapple-Coconut Cupcakes

Tropical Pineapple-Coconut Cupcakes Large Image


Yes, I realize they’re a bit overdone and not all that original, but that’s beside the point :). So we held a tropical, Hawaiian-themed Fourth of July picnic at work… and it was a potluck… and so of course I was expected to come bearing sweets. I decided upon the obvious but simple (I was seeing Eclipe with my sister and very close friend the night before and thus needed a do-ahead recipe) and settled on these pineapple cupcakes. They were rather good! There was some confusion, however, as to their assembly: to make transportation easier, I opted to bring the icing (which was, admittedly, fairly runny- more of a glaze than an icing, really) in a small bowl and allow everyone to dunk their cupcakes individually. Unfortunately, despite my having labeled ‘cupcakes!’ and ‘dunking station!’ few seemed to ice their cupcakes. But this is okay – those who understood it, enjoyed it (and ended up with some very sticky fingers aftward). Should you follow this recipe, I’d suggest removing the wrappers prior to dunking… or baking in silicone cups and not worrying about baking cups alltogether.

Tropical Pineapple-Coconut Cupcakes

Adapted from Pineapple Meringue Cupcakes at A Good Apetite



  • 3/4 heaping cup AP organic flour
  • 1/2  heaping teaspoon baking powder (make sure it’s fresh!)
  • 2 tablespoons soy butter, room temperature/ soft
  • 1/4 cup granulated sugar
  • 1 egg (cage-free, brown)
  • 1 teaspoon 2x extra strength vanilla extract
  • 1/8 teaspoon sea salt
  • Just under 1/4 cup organic skim milk
  • 1/8 cup apricot nectar
  • 1 small can pineapple pieces (small) in juice (NOT syrup)
  • 1/3 cup shredded coconut


Icing/Glaze Ingredients:

  • 1 box jell-o vanilla instant pudding mix (weird, I know)
  • 1/3 cup low-fat smart balance sour cream
  • 1 cup confectioner’s sugar
  • 1/4 tsp 2x extra strength vanilla extract
  • 1 tablespoon apricot nectar
  • 2 tablespoons organic skim milk
  • 1/4 cup pineapple chunks in juice (not strained)



  1. Preheat oven to 350 degrees F and line 36 muffin cups with liners
  2. Briskly cream together the soy butter, sugar, egg, & vanilla extract until light & fluffy. Then beat in the milk and apricot nectar.
  3. In a separate bowl, mix together the flour, baking powder, and salt.
  4. Slowly incorporate the flour mixture into the liquid mixture in 2-3 portions, being sure not to overmix.
  5. Fold in the pineapple and coconut until just mixed. Do not overmix!
  6. Fill the muffin tins until they are about 2/3 full. Bake for 12-15 minutes, until the tops are lightly golden brown.
  7. For the icing, combine all ingredients in food processor and pulse until combined. Chill glaze thoroughly before dipping cupcakes. Top with fresh pineapple chunks and toasted coconut for decoration.

They’re cute, and rather good, if you’re the tropical sort, so try them out! They’re certainly convenient for potlucks or transport if you ice them separately, and for those who catch the hint, dunking stations are quite a bit of fun… interactivity + food = stupendous :).

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