Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup coconut milk
- ¼ cup pineapple juice
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut (plus extra for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in coconut milk, pineapple juice, and vanilla extract.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in crushed pineapple and shredded coconut.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes until a toothpick comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.
- Top with coconut cream frosting (optional) and garnish with shredded coconut and pineapple wedge.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For an adult version, add a splash of rum extract.
- Use toasted coconut for extra flavor.
- Can substitute with gluten-free flour blend if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg