You will have to hide these Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting from yourself. They are sticky, sweet and perfectly delicious. It’s hard to describe with words just how yummy they taste.
Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting
I was in the mood for a sweet, sticky cake. Something moist and delicious, with two of my favorite ingredients…coconut and pineapple. I started messing around with some ingredients and settled on these. These Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting were exactly what I was hoping for. The crunch of the walnuts were the perfect textural change with the sweet cake.
These cupcakes are the perfect nod to any Hawaiian inspired meal. They are just as amazing as my Coconut Overload Cupcakes with Coconut-Cream Cheese Frosting or my Gratineed Pineapple. And make sure to try my pineapple coconut cake too.
I recently took these to a back-to-school event and honestly I’ve never seen a dessert disappear so fast. The Pineapple-Cream Cheese Frosting is so good…addictive in its own way.
You don’t even have to use a mixer for the batter, just a wooden spoon. However, I did use my Kitchen Aid mixer for the frosting, you really need to do that.
I have since hidden these Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting from myself. I placed them in the garage refrigerator. At least they are not staring at me every time I open the inside refrigerator. I would have eaten a half dozen of them by now…instead I’ve only had two. They are dangerously delicious.
I hope you like these, they are a perfect end of summer treat.
Perfect for a luau…are you having one?
More Pineapple Desserts
- Pineapple Coconut Cream Pie
- Pineapple Upside Down Cake
- Pineapple Cheesecake Ice Cream
- Gratineed Pineapple
Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 eggs lightly beaten
- 1 can (20 ounces) crushed pineapple, with juice, undrained
- 1 cup sweetened, shredded coconut
- 1 cup walnuts, coarsely chopped, more to garnish
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 2 teaspoons pineapple juice (from another small can of crushed pineapple)
- 2 Tablespoons crushed pineapple, chopped
Directions
- Preheat oven to 325 degrees. Place cupcake liners in muffin tin.
- In a large bowl, combine flour, sugar, baking soda, eggs, pineapple, coconut and walnuts. Stir until just combined.
- Fill cupcake liners with batter 3/4 of the way full and bake for approximately 33 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack and then gently remove cupcakes from the pan. Cool completely.
- In another bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar, pineapple juice and pineapple until combined. Frost cooled cupcakes and garnish with more chopped walnuts.
Sara in NY says
Wow, these look fantastic…I love that frosting idea!!
Tara @ Musical Soup Eaters says
This looks delicious! I have such a weakness for cream cheese frosting.
j3nn says
These sound yummy!! I like the chunks of pineapple, which you don’t see often in a cupcake. Cream cheese frosting… I die.
Amy @ What Jew Wanna Eat says
These look tasty- I made cupcakes on my blog today too. Great minds!
Flea says
There is NO WAY I could make these without eating half of them. No way. I eyed them on FaceCrack and gained five pounds. 🙂
leslie says
I love it to when everything turns out just as planned!!! Happy day! These look so very wonderful Cathy!
Patrice @ Circle B Kitchen says
My sweet tooth has been running rampant this past week and you’re not helping at all!! I think this is just the thing I’ve been craving. They sound incredible. Thank you! I think.
Patty says
Yum, I pinned these beauties-just my kind of sweet cupcake treat!
Kathrynwitte says
So sad to see the walnuts after I clicked on the recipe! Wish the recipe’s title had mentioned them because it would have saved me a wasted trip… When I heaar pineapple coconut, I think of the cool creaminess of Pina coladas, which in MY region has no crunch whatsoever.
DD says
You know you don’t have to add in the walnuts…. thats the beauty of having the recipe and making them yourself..
Gail says
Gorgeous and yummy! LOVE the flavor combo. To commenter about the walnuts, that seems silly to me. You can simply leave them off. I hope that helps you. Happy baking!
Cathy says
I made this on Wed.. I am ashamed to say more then half are gone!! My husband and his friend discovered my hiding place in the garage fridge.. Absolutely the best cupcake ! Thanks again for a great recipe..
Lonnette says
could I half this recipe and be ok? I have some leftover crushed pineapple in the fridge. I could make this today if I could half the ingredients.
Cathy says
I don’t see why you couldn’t!
Donna says
Just made these…cupcakes are a little stiff…but if you like pineapple and coconut you will like these. Also, I added a tsp of vanilla to the frosting…gave it a richer flavor.
Monique says
It seems odd that there is no fat (oil or butter) in this recipe for the cupcakes.
Cathy says
The recipe is correct as written.
Monique says
excellent! And thank you for the fast response, getting ready to bake them up this morning.
Nancy dunn says
This is really good! I halved the recipe and it’s perfect for a 9 x13 pan.