Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, and topped with a sweetened coconut whip. They're also dairy-free and vegan, and make a fun dessert for summer parties!
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Ingredients
- All-purpose flour
- Cane sugar
- Shredded coconut
- Baking powder
- Salt
- Fresh pineapple
- Almond milk
- Extra virgin olive oil
- Vanilla extract
- Full fat coconut milk
- Powdered sugar
How do you make these pineapple coconut cupcakes?
To start, make sure you have your cans of coconut milk refrigerated. The only way to make the coconut whip is to solidify the milk fat so it whips up into a frosting. I like to refrigerate mine for at least 24 hours, and if I'm in doubt, I place them in the freezer for 15-20 minutes (be careful though, because you don't want them to freeze).
To make the cupcakes, whisk together your dry ingredients in a medium-sized bowl and set aside. Add the fresh pineapple to a blender and pulse a few times until it resembles a purée. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
Divide the batter into a prepared cupcake pan and bake for 15-17 minutes on 350F.
Once the cupcakes are cooled, prepare the coconut whip. This is pretty simple. Just scoop out the solidified coconut milk into a mixing bowl. Using an electric mixer, beat on high until the milk is fully whipped and creamy. You can also add in a few tablespoons of powdered sugar to sweeten the whip, or you can go unsweetened. Totally up to you.
Frost the cupcakes and place in the fridge to set up. Serve and enjoy!
How should you store these vegan pineapple cupcakes?
As these cupcakes are topped with coconut milk whipped cream, they should be refrigerated. The coconut whip will also get soft at room temperature, particularly if it is a warm day, so these cupcakes are best enjoyed when they are chilled.
How long will these cupcakes last? Can I freeze cupcakes with coconut whip frosting?
I would enjoy these cupcakes within 3-4 days. After that, the coconut whip will start to break down a bit.
I've never tried freezing cupcakes with coconut whip topping, but I wouldn't recommend it. I'm not sure how the coconut whip would behave when frozen, and it may not defrost well.
If you want to make these cupcakes ahead and freeze them, do so without the coconut whip. When ready to enjoy them, just remove from the freezer, defrost and then add the whipped topping.
Recipe tips
- I've only made these cupcakes using fresh pineapple. But if you can't find fresh, you can use a can of pineapple chunks, and just drain and purée as the recipe calls for.
- If you don't have cane sugar, you can use granulated sugar.
- I always use unsweetened coconut, but sweetened works too. Your cupcakes will just be sweeter. You can also use medium desiccated or flaked coconut. I use shredded as I like the texture it adds to the cupcakes.
- I like to pipe my frosting on, but if you think the coconut whip is too soft to do this, you can just spread it on, or place the whip in the fridge for 15-20 minutes to set up.
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Pineapple Coconut Cupcakes (Vegan)
Ingredients
- 1 ⅔ cups all-purpose flour
- ½ cup cane sugar
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh pineapple chunks
- ½ cup unsweetened almond milk, (or other non-dairy milk)
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cans (400 ml each) full fat coconut milk, refrigerated for at least 24 hours
- 3-4 tablespoons organic powdered sugar, optional
- ¼ cup toasted coconut for topping, optional
Instructions
Make the cupcakes:
- Pre-heat oven to 350F and grease a 12-cup muffin pan (or use cupcake liners).
- In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
- Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
- Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes:
- Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
- Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
- Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings.
- Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.
Notes
- If you can't find fresh pineapple, you can use canned pineapple chunks. Just drain the juice and purée as the recipe calls for.
- You can substitute granulated sugar for cane sugar.
- This recipe calls for unsweetened shredded coconut. You can use sweetened coconut, but the cupcakes will be sweeter. You can also use medium desiccated or flaked coconut, it just may change the texture slightly.
- If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
- The powdered sugar in the coconut whip is completely optional. It doesn't really impact the texture of the whip, it just sweetens it.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Nicole says
I have to rave about this pineapple coconut cupcake recipe! I decided to try it out, but with some tweaks: I used Trader Joe's Gluten-Free flour and allulose for sugar (due to dietary restrictions). I wasn't sure how the substitutions would affect the outcome, but these cupcakes turned out absolutely phenomenal! I did have to bake them a bit longer, about 28 minutes, probably because of the substitutions.
The recipe is easy to follow, and the results far exceeded my expectations. The cupcakes were incredibly moist and flavorful, with the perfect balance of pineapple and coconut. TJ's gluten-free flour worked beautifully, creating a light and airy texture. Honestly, they were so good that they disappeared before I could even think about frosting them. My family devoured them.
If you're looking for a delicious cupcake recipe, especially if you need gluten-free or sugar-reduced options, this is it! This recipe is a keeper, I can't wait to make them again!
Leanne says
Hi Nicole! I'm so glad you and your family enjoyed the recipe! Thank you for taking the time to let me know and for sharing the substitutions you made. I'm happy to hear that it's a keeper!
regina gomez says
Can this recipe be made into a cake rather than cupcakes?
Leanne says
Hi Regina. Sorry, I haven't tried turning this recipe into a cake, but if you wanted to give it a try, here's my suggestion: you could double the recipe and make a layer cake with two 8-inch round cake pans (make sure to grease and flour them). Bake the cake layers on the same temperature as you would the cupcakes, just increase the bake time by about five minutes. The cakes are done when a tooth pick inserted in the middle comes out clean. If you give it a try, please let me know how it goes.
sharon says
do you have metric conversion of weight for ingredients please
Leanne says
Hi Sharon. I'm sorry, I don't have the metric conversion for these ingredients.
Sabrina says
What a great vegan cupcake, I love this combination of flavours. So beautiful too, thanks!
Leanne says
Thanks Sabrina! I'm having a moment with tropical flavours!
Teri@The Freshman Cook says
Simply Spectacular! Love these flavors!
Leanne says
Thanks Teri!
Kelly | Foodtasia says
Leanne, this look so amazing! Pineapple and coconut are so wonderful together. These would disappear in seconds in my house!
Leanne says
Thanks Kelly! They didn't last long in my house either!
Marie says
I wish I could celebrate cupcake day every day. These look gorgeous. I love that you've used fresh pineapple. Such a gorgeous sweet and tangy flavour.
Leanne says
Thanks very much Marie! And totally agree. We should be celebrating cupcakes every day!
Tasia ~ TwoSugarBugs says
These cupcakes look fabulous! I love the coconut and pineapple combination. Whipped coconut for frosting is such a fantastic idea!
Leanne says
Thanks Tasia! Pineapple and coconut really are great together. And the coconut milk frosting is my go-to for most cupcake recipes!
Samantha says
Pina Colada is my favorite! Love the idea of this cupcake flavor!
Leanne says
Thanks Samantha! It's a great flavour!
Mary Ann | The Beach House Kitchen says
Tropically delicious Leanne! These are just perfect for summer!
Leanne says
Thanks Mary Ann!
Nichi - The Mandatory Mooch says
My family would love these! Perfect summer treat!
Leanne says
Thanks Nichi!
Jo Thrasher • Jo Eats says
These look so tropical and delicious. Also I'm proposing that every day is cupcake lovers day. Just putting it out there.
Leanne says
Haha! I like the way you think Jo! I am totally on board with that!
Cindy Kerschner says
Pineapple and coconut work so well together. It reminds me of a tropical vacation!
Leanne says
I totally agree! The flavours always remind me of the beach!