Description
Delightful cupcakes infused with crushed pineapple and creamy coconut milk, capturing the essence of a tropical paradise.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut milk.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple and shredded coconut, if using.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
- Frost with your choice of frosting and top with additional crushed pineapple.
Notes
Make-ahead tips: Prepare batter a day in advance; store in the fridge until ready to bake. For a lighter option, use Greek yogurt instead of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cupcakes, tropical dessert, pineapple coconut, summer treats, baking