Description
Indulge in vibrant Pineapple Coconut Cupcakes, a delightful tropical treat featuring a soft crumb, creamy coconut buttercream, and toasted coconut sprinkles.
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 pineapple juice
- 1 teaspoon rum extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup coconut buttercream
- Toasted coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pineapple juice and rum extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, mixing gently.
- Fold in the shredded coconut carefully.
- Divide the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool for 10-15 minutes in the pan, then transfer to a wire rack. Frost with coconut buttercream and garnish with toasted coconut.
Notes
Use room temperature ingredients for fluffiness. Store cupcakes in an airtight container for optimal freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg