Pineapple Coconut Cupcakes (Vegan)

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!

 

It’s Cupcake Lover’s Day! Did you even know there was such a thing? To be honest, I had no idea there were so many different food holidays until I started food blogging. And there seems to be a day for everything. If you ever have a moment, it’s fun to look through some of the food holidays. Maybe you’ll find one you want to celebrate!

Speaking of celebrating, I hope you want to celebrate cupcakes today because I’ve joined with a bunch of cupcake loving food bloggers to bring you an awesome collection of cupcakes!

This fun collaboration was organized by Valentina at the The Baking Fairy, and links to all the cupcake recipes being shared today are included at the end of this post. Be sure to check them out, and look for the hashtag #CupcakeLoversDay on social for other fun photos and recipes.

What you’ll need to make these Pineapple Coconut Cupcakes:

• 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.

Some tips for making these pineapple coconut cupcakes:

• 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 these Pineapple Coconut Cupcakes, I would love to hear about it in the comments below.

And if you’re looking for more cupcake recipes, here are a few others on Crumb Top Baking:

• Chocolate Zucchini Cupcakes with Coconut Whip

• Flourless Ricotta Cupcakes with Chocolate Coconut Cream

Don’t forget to check out the other recipes for Cupcake Lover’s Day below!

HUNGRY FOR MORE?  Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!

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Cupcakes for Cupcake Lover’s Day!

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy

Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm

Brown Cow Cupcakes by Palatable Pastime

Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks

Busy Bee Honey Vanilla Cupcakes by For The Love of Food

Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen

Cheesecake Cupcakes by Walking on Sunshine Recipes

Cherry Limeade Cupcakes by That Recipe

Cherry Vanilla Cupcakes by The Freshman Cook

Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul

Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes

Cookies & Cream Cupcakes by Karen’s Kitchen Stories

Creamsicle Cupcakes by Red Cottage Chronicles

Gluten Free Rocky Road Cupcakes by Frugal & Fit

Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals

Lemon Cupcakes with Coconut Frosting by The Olive Blogger

Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla

Lost Princess Cupcakes by Seduction in the Kitchen

Orange You Glad Cupcakes by Cindy’s Recipes and Writings

Peanut Butter & Jelly Cupcakes by The Beard and The Baker

Pink Lemonade Cupcakes by Bowl Me Over

Pudding Pop Cupcakes by Nik Snacks

Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair

Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie

Strawberry Cupcakes by Confessions of a Baking Queen

Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats

Sweet Summertime Cupcakes by Cooking with Carlee

Vanilla Bourbon Bacon Cupcakes by Our Good Life

Vegan Red Velvet Cupcakes by Simple Family Crazy Life

Watermelon Themed Cake & Cupcakes by The Mandatory Mooch

White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen