Hawaiian Cupcakes
Fluffy, fruity cupcakes infused with pineapple and coconut flavors, perfect for any luau or festive occasion.
Ingredients
For the Cupcakes
- 2 cups All purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 1/2 cup Milk or coconut milk Use coconut milk for more flavor.
- 1 cup Crushed pineapple, drained well Press in a fine strainer to ensure it is well drained.
- 1/2 cup Sweetened shredded coconut Reserve some for topping.
For the Frosting
- 8 oz Cream cheese, softened
- 1/2 cup Butter, softened
- 3 cups Powdered sugar
- 1 tsp Coconut extract Optional, but recommended.
- 1 tbsp Pineapple juice Optional, use sparingly.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- In a bowl, combine all purpose flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Add eggs and vanilla to the butter mixture and mix well.
- Mix in half of the dry ingredients, followed by the milk and the rest of the dry ingredients.
- Fold in the crushed pineapple and half of the shredded coconut.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
Baking
- Bake cupcakes for 18 to 22 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- In a bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add in powdered sugar until well combined.
- Mix in coconut extract and pineapple juice until smooth.
- Frost the cooled cupcakes and top with remaining shredded coconut.
Notes
For extra tropical vibe, consider adding toppings like mini pineapple wedges or maraschino cherries. Store unfrosted cupcakes in an airtight container for up to 2 months in the freezer.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 18g