Go Back
–+ servings
Pineapple Coconut Cupcakes

Pineapple Coconut Cupcakes that Bring Tropical Bliss Home

Indulge in pineapple coconut cupcakes that deliver tropical bliss with every bite, perfect for gluten-free and vegan diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free option
  • 1 cup Granulated Sugar Can be replaced with coconut sugar
  • 1 cup Unsweetened Shredded Coconut Sweetened coconut can be used for a sweeter cupcake
  • 2 tsp Baking Powder Ensure gluten-free if necessary
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Pineapple Juice Substitute with almond milk for a dairy-free option
  • 1/2 cup Vegetable Oil Coconut oil can be used for added coconut flavor
  • 1 Large Egg Use a flax egg for vegan option
  • 1 tsp Vanilla Extract
  • 1 cup Crushed Pineapple Drain to avoid sogginess
For the Frosting
  • 1 batch Cream Cheese Frosting Can swap for whipped cream or buttercream

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt in a large bowl until well combined.
  3. In a separate bowl, combine the pineapple juice, vegetable oil, egg, and vanilla extract and whisk until smooth.
  4. Fold the wet mixture into the dry ingredients gently to combine without over-mixing.
  5. Carefully fold in the drained crushed pineapple to distribute evenly.
  6. Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes.
  7. Check cupcakes for doneness at 18 minutes with a toothpick; if it comes out clean, they are done.
  8. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, frost generously with cream cheese frosting and garnish with additional shredded coconut if desired.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for best results and avoid over-mixing to maintain light texture.

Tried this recipe?

Let us know how it was!