Last Month, I tried baking these cupcakes for my family, but what I found in the kitchen is that balancing the pineapple’s sweetness with coconut flavor is tricky, and sometimes the cupcakes could get too wet if the pineapple is too juicy. But once I adjusted the amount and drained the pineapple well, the cupcakes came out perfectly soft, fluffy, and moist without being soggy, and the coconut added a sweet tropical note that everyone loved. There’s something about tropical flavors that just makes my heart happy, and these Pineapple Coconut Cupcakes are exactly that—a sweet little escape in every bite.

I have been making cupcakes for years, and I use fresh pineapple, unsweetened shredded coconut, and real butter. Always make sure to measure ingredients carefully, and don’t skip cooling the cupcakes before frosting. This method guarantees a light, tender cupcake that isn’t too sweet and has a rich, homemade flavor every time.

You can serve these cupcakes on a pretty cake stand, some with extra toasted coconut on top, also with small pineapple chunks or even a drizzle of pineapple glaze for a more tropical look. They’re also perfect when paired with a cup of tea, cold milk, or even a creamy coffee for a little island-inspired snack time.

Its Perfect For:

• Birthday parties for kids or adults
• Summer picnics and beach days
• Tropical-themed parties or luau nights
• Afternoon snacks with coffee or tea
• Simple homemade desserts for any day

Ingredients

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
• 1/2 cup whole milk
• 1/2 cup crushed pineapple, drained

Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup coconut cream or heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• Toasted shredded coconut, for garnish
• Small pineapple chunks, for garnish (optional)

Kitchen Equipment You’ll Need

• Muffin pan (12 cups)
• Cupcake liners
• Medium mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Wire cooling rack
• Small saucepan (if making glaze or syrup)

How to Make Pineapple Coconut Cupcakes

Step 1

Preheat the oven and prep the pan: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This ensures your cupcakes come out perfectly shaped and easy to remove once baked.

Step 2

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures that the cupcakes rise evenly and have a light, fluffy texture. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 3 minutes. This step is key for a tender cupcake crumb.

Step 3

Add eggs and extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and coconut extract, if using. The aroma at this stage is heavenly—a perfect hint of tropical sweetness.

Step 4

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture. Mix until just combined—overmixing can make cupcakes dense. Gently fold in the crushed pineapple, spreading it evenly throughout the batter. And spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.

Step 5

Bake the cupcakes: Place the pan in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6

Prepare the frosting: While the cupcakes cool, make the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in coconut cream or heavy cream, vanilla extract, and coconut extract if desired. Beat until smooth and fluffy.

Step 7

Frost and garnish: Once the cupcakes are completely cool, frost them generously with the coconut frosting. Sprinkle toasted shredded coconut on top for texture and flavor. Add small pineapple chunks on top if you want a tropical, decorative touch.

Step 8

Serve and enjoy: Arrange your Pineapple Coconut Cupcakes on a platter and serve immediately. They’re perfect for summer parties, tropical-themed events, or any time you want a sweet, island-inspired treat.

Tips for Perfect Pineapple Coconut Cupcakes

• Always drain the crushed pineapple well to prevent wet cupcakes.
• Use room-temperature butter and eggs for smooth batter and even baking.
• Fold in pineapple gently to avoid deflating the batter’s fluffiness.
• Don’t overmix after adding flour; it keeps cupcakes tender.
• Toast coconut lightly in a pan for added crunch and flavor.
• Let cupcakes cool completely before frosting to prevent melting.
• Add a small amount of coconut cream to frosting for extra richness.

Optional Ingredients

• Coconut extract for stronger coconut flavor
• White chocolate chips for sweetness
• Chopped macadamia nuts for crunch
• Pineapple juice for a glaze
• Maraschino cherries for decoration
• Rum extract for a tropical twist

How to Serve Pineapple Coconut Cupcakes

I love serving these cupcakes on a colorful cake stand that makes them look cheerful and inviting. Sometimes, I sprinkle extra toasted coconut on top for texture, and I also like adding a tiny pineapple chunk in the center as a little surprise for each bite. They look festive and make a regular afternoon feel like a special occasion.

I often serve them at summer parties, arranging them with tropical-themed decorations like small paper umbrellas, fresh flowers, or palm leaves. They pair beautifully with cold drinks, sweet teas, iced coffee, or even a fruity punch. Seeing friends and family reach for them first is always so satisfying—it feels like giving everyone a little vacation on a plate.

I also like serving these cupcakes individually in cupcake liners when giving them as gifts or for potlucks. I sometimes wrap them in small clear boxes with a ribbon, or set them on a platter with a small fruit garnish. They’re easy to carry, look adorable, and the pineapple flavor always makes them stand out from other desserts. It’s fun to watch people’s faces light up when they take a bite!

Is Pineapple Coconut Cupcakes Healthy?

I’d say these cupcakes are moderately healthy if eaten in moderation. They contain real pineapple and coconut, which add vitamins, fiber, and healthy fats.

Of course, they also have sugar and butter, so they’re more of a treat than a daily snack. Enjoying one or two cupcakes with a cup of tea can be a lovely balance between indulgence and nutrition.

Variations and Substitutions

• Gluten-Free Version: Use a 1:1 gluten-free flour blend; cupcakes stay moist and tender, perfect for gluten-sensitive guests.
• Vegan Version: Replace eggs with flax eggs and use coconut oil instead of butter; frosting with coconut cream works beautifully.
• Chocolate Pineapple: Add 1/4 cup cocoa powder to the batter; chocolate pairs surprisingly well with tropical pineapple.
• Mini Cupcakes: Bake in mini muffin pans for bite-sized treats; adjust cooking time to 12–15 minutes.
• Pineapple Upside-Down Style: Place a pineapple ring and cherry in the bottom of the liners; the flavor becomes extra juicy.
• Coconut Cream Cheese Frosting: Swap regular frosting with cream cheese frosting whipped with coconut cream; tangy and smooth.
• Rum Flavored: Add a teaspoon of rum extract to batter or frosting; gives an adult tropical vibe.
• Nutty Twist: Fold in chopped macadamia or almonds; adds crunch and enhances the tropical feel.

How to Store, How to Reheat

To store, keep the cupcakes in an airtight container at room temperature for 2–3 days. For longer storage, you can refrigerate them up to a week; just make sure they’re sealed so they don’t dry out. Frosting may firm up in the fridge, so bring to room temperature before serving.

To reheat, place a cupcake in the microwave for 10–15 seconds for a warm, soft treat. If frozen, thaw overnight in the fridge and gently warm in the microwave for the same short time. Avoid overheating or the frosting will melt.

Frequently Asked Questions About Pineapple Coconut Cupcakes

Can I use canned pineapple?
Yes! Canned crushed pineapple works wonderfully, but be sure to drain it very well to avoid wet batter. Too much liquid can make the cupcakes dense or soggy.

Can I make these cupcakes dairy-free?
Absolutely! You can use plant-based butter or coconut oil instead of regular butter, and coconut cream or almond milk for the frosting. The tropical flavor will stay rich and delicious.

How long do cupcakes stay fresh?
At room temperature in an airtight container, they stay fresh for 2–3 days. Refrigerated, they last up to a week, though frosting may firm up slightly. Always bring them to room temperature before serving.

Can I freeze Pineapple Coconut Cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container or zip-top bag for up to 3 months. Frost after thawing, and you can lightly warm them in the microwave for 10–15 seconds for a freshly baked feel.

Pineapple Coconut Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

These Pineapple Coconut Cupcakes are a simple, tropical delight that everyone will love. They’re easy to make, perfect for any occasion, and you can customize them in so many fun ways. From toasted coconut toppings to mini versions, these cupcakes are a little bite of sunshine you can enjoy anytime.

Ingredients

• Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)

• 1/2 cup whole milk

• 1/2 cup crushed pineapple, drained

• Frosting:

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/4 cup coconut cream or heavy cream

• 1 teaspoon vanilla extract

• 1/2 teaspoon coconut extract (optional)

• Toasted shredded coconut, for garnish

• Small pineapple chunks, for garnish (optional)

Directions

• Preheat the oven and prep the pan: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This ensures your cupcakes come out perfectly shaped and easy to remove once baked.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures that the cupcakes rise evenly and have a light, fluffy texture. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 3 minutes. This step is key for a tender cupcake crumb.
• Add eggs and extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and coconut extract, if using. The aroma at this stage is heavenly—a perfect hint of tropical sweetness.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture. Mix until just combined—overmixing can make cupcakes dense. Gently fold in the crushed pineapple, spreading it evenly throughout the batter. And spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.
• Bake the cupcakes: Place the pan in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• Prepare the frosting: While the cupcakes cool, make the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in coconut cream or heavy cream, vanilla extract, and coconut extract if desired. Beat until smooth and fluffy.
• Frost and garnish: Once the cupcakes are completely cool, frost them generously with the coconut frosting. Sprinkle toasted shredded coconut on top for texture and flavor. Add small pineapple chunks on top if you want a tropical, decorative touch.
• Serve and enjoy: Arrange your Pineapple Coconut Cupcakes on a platter and serve immediately. They’re perfect for summer parties, tropical-themed events, or any time you want a sweet, island-inspired treat.