Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

I am thrilled about these fluffy, decadent bits of heaven! So moist and rich, with such amazing flavor! Funny thing is, I only made them because I was looking over my site and realized I had never made up a cupcake. I’m not much of a baker – it requires way to much precision. But I felt I should make a cake or cupcake – something in that category – so I did, and, like I said, I am thrilled! I so hope you will try them and be thrilled too.

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting

For the cakes:

  • 1/2 c (1 stick) unsalted butter, softened
  • 1-1/2 c granulated sugar
  • 1 t pure vanilla extract
  • 2 large eggs, room temperature
  • 2-1/4 c all-purpose flour
  • 3 t baking powder
  • 1 t kosher salt
  • 1-1/3 c coconut milk
  • 1/2 c crushed pineapple (drain off excess juice)
  • 1/2 c sweetened coconut flakes

For the Honey Cream Cheese Frosting:

  • 1 (8 oz) pkg cream cheese, softened
  • 1/4 c unsalted butter, softened
  • 1/3 c honey
  • 1/2 t pure vanilla extract
  • 1 c powdered sugar

Preheat oven to 350F. Line a muffin tin with muffin papers.

Mix the butter, sugar, and vanilla together on medium mixer speed until fluffy (5 minutes). With the mixer running on medium, add the eggs, one at a time, and incorporate completely.

Separately, combine the flour, baking powder, and salt.

With the mixer running on medium-low, add a third of the flour mixture to the butter-sugar mixture. Add a third the coconut milk. Repeat twice. Turn the mixer off and, with a rubber spatula, gently fold in any flour that clung to the side of the bowl.

With a rubber spatula, gently fold in the pineapple. Spoon batter into prepared muffin tins. Bake at 350F for 25 minutes until puffed, nicely golden on top, and an inserted toothpick comes out perfectly clean. Move to a wire rack to cool completely.

To prepare the frosting, simply whip the frosting ingredients together until smooth and fluffy. Spread on the cooled cupcakes.

To toast the coconut, put the oven broiler to high. Put the coconut on a bake sheet and put in the oven on a center rack. Remove from the oven when toasted and golden brown. Watch the coconut closely as they will burn quickly. Sprinkle the toasted coconut on the frosted cupcakes. Yield: 24 cupcakes.

Note: These cupcakes can be made a day ahead; however, store them at room temperature because they will become dense little bricks in the fridge. The frosting can also be made in advance, but because of the cream cheese, it should be stored separately in the fridge. Then just let the frosting sit out 20-30 minutes to soften before frosting the cakes.

~✿♥✿~

Butter, sugar, vanilla, and eggs whipped up…
Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Beautiful, creamy white batter…
Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Folding in the pineapple…
Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Ready for the oven…
Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Remember to watch the coconut! …you don’t want this to happen.Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting - EricasRecipes.com

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32 thoughts on “Pineapple-Coconut Cupcakes with Honey Cream Cheese Frosting

  1. Erica, the honey and pineapple in your recipe remind me a little of Spring….and that feels great! 🙂 These really do sound delicious, and cream cheese frosting is my all-time favorite. Thank you for sharing these at Treasure Box Tuesday- I have pinned and tweeted! 🙂

  2. Pingback: Pineapple-Coconut Cupcakes - Cupcake Daily Blog - Best Cupcake Recipes .. one happy bite at a time!

  3. Pingback: Pineapple-Coconut Cupcakes | Delicious Recipes

  4. Hi there, Am thinking of making these for a party ( with also a chocolate choice cupcake too). One of the ingredients is coconut milk, and I am not an expert on that…are there sweetened and unsweetened versions? and if so, which did you use in this recipe ? Thanks

    • GREAT question! I had never cooked with coconut milk either and stood in the grocery aisle for about 10 minutes deciding what to get.

      Here’s the long answer (in case anyone else has the same question): Coconut milk is naturally sweet, so straight-up, pure “unsweetened” coconut milk is what you want. What you do NOT want is “light” coconut milk – if you look at the ingredient list you’ll see things like Sodium Carboxymethyl Cellulose, a chemical imitator of fat, and other assorted chemicals and polymers.

      Here’s the short answer: I buy Thai Kitchen Pure Coconut Milk (it’s in a red can)

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