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:
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!
PrintPineapple Coconut Cupcakes (Vegan)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Description
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!
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh pineapple chunks
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
- 3–4 tablespoons organic powdered sugar (optional)
- 1/4 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.
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
marcie says
Cupcakes are my favorite kind of cake…there’s nothing better than having your own individual serving that’s perfectly portioned. 🙂 Tropical flavors are some of my favorite, and these are just beautiful Leanne! They’re so perfect for a summer party!
Leanne says
Thanks Marcie! You’re right. Cupcakes are the perfect individual serving size! I may have surpassed that serving size while recipe testing these!
Marcelle says
I’ve never made whipped topping with coconut milk! That’s something new to me and I will definitely try it along with your gorgeous tropical cupcakes! 🙂
Leanne says
Thanks Marcelle! Whipped coconut milk is my dessert topping of choice. So easy to make. I definitely recommend giving it a try!
Tania says
What a great summer cupcake idea! I love that these cupcakes have fresh pineapple. And I bet the coconut adds a nice sweet touch. I love it!
Leanne says
Thanks Tania! I’ll definitely be making these again this summer!
Carlee says
What a perfect flavor combo for summer and that frosting and toasted coconut are drawing me in. I need one of these ASAP!!!
Leanne says
Thanks Carlee! Wish I could hook you up with one! 😉
Kelly @ kelly Lynns Sweets and Treats says
These cupcakes look so tropical and perfect for eating poolside! Love the pineapple and coconut in these yummy looking cupcakes!
Leanne says
Thanks Kelly! Poolside sounds perfect! I like the way you think! 😉
Heather @ Join Us, Pull up a Chair says
I can’t wait to make these cupcakes. They look amazing and are perfect for summer.
Leanne says
Thanks Heather! Hope you like them as much as we do!
Hezzi-D says
I don’t often see fresh pineapple in cupcakes. These sound awesome
Leanne says
Thank you!
Simply Inspired Meals says
I love the idea of a Pina Colada cupcake. These are perfect for summer.
Leanne says
Thank you! They definitely have a pina colada vibe!
Karen says
These are super cute and delicious sounding! Love all of the pineapple.
Leanne says
Thanks Karen!
Valentina | The Baking Fairy says
These cupcakes are seriously DREAMY! I love that you made a vegan cupcake recipe. I’m a big fan of the coconut + pineapple combo and I’ll definitely be adding these to my to-bake list! Thank you so much for participating! 🙂
Leanne says
Thanks Valentina! Hope you like them! And thanks for hosting this event. It was a lot of fun!
Camilla M. Mann says
These looks amazing! Thanks for sharing. We love anything with pineapple. I can’t wait to try these.
Leanne says
Thanks Camilla! We love pineapple in our house too!
Wendy Klik says
Perfect ending for my next luau. Thanks for sharing.
Leanne says
Thanks Wendy!
Jennifer @ Seasons and Suppers says
Pineapple is such a great flavour for cupcakes and loving all the coconut with it. Perfection 🙂
Leanne says
Thanks Jennifer! Pineapple and coconut are a great duo!
Deb Clark says
These look absolutely dreamy! I’m loving that coconut frosting, drooling too! 😋
Leanne says
Coconut whip is the best! Thanks Deb!
Haylie / Our Balanced Bowl says
Leanne, these cupcakes look phenomonal! Perfect for Summer! I’m so happy that you used fresh pineapple versus canned…I grew up eating canned and hated it! Totally not the same!! These look light, fluffy and delicious! I think I could eat the frosting by the bowl!!
Leanne says
Thanks Haylie! I could eat the frosting by the bowl too! And I feel the same way about fresh pineapple!
Katherine | Love In My Oven says
How fun! I love cupcakes, so all the more reason to celebrate them!! These look so tropical, it transports me to a sunny destination in my mind! I bet they’re so tasty, too! 🙂 Have a great weekend, Leanne!
Leanne says
Thanks Katherine! Until summer arrives here, these cupcakes are transporting me to a tropical destination!;) Hope you had a lovely weekend!
Kelsie | the itsy-bitsy kitchen says
Coconut and pineapple are so good together! I need to try these ASAP. I love that they’re frosted with coconut whip, too!
Leanne says
Thanks Kelsie! Definitely a great pair. Hope you get to try them!
Dawn - Girl Heart Food says
There really is a food holiday for everything, isn’t there?? I can totally get behind a day devoted to cupcakes, especially these! They’re giving off all the tropical vibes, which we so desperately need around here right about now, am I right??! Extra coconut on top for me please 😉 Happy weekend ahead!
Leanne says
Yes, we need all the tropical vibes around here! Where is summer? And I’m with you on the extra coconut! Thanks Dawn!