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Pineapple Coconut Cupcakes (Vegan)

5 from 14 reviews

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!

Scale

Ingredients

Instructions

Make the cupcakes:

  1. Pre-heat oven to 350F and grease a 12-cup muffin pan (or use cupcake liners).
  2. In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Frost the cupcakes:

  1. Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
  2. 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
  3. 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.
  4. Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

Notes

  1. If you can’t find fresh pineapple, you can use canned pineapple chunks. Just drain the juice and purée as the recipe calls for.
  2. You can substitute granulated sugar for cane sugar.
  3. 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.
  4. If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
  5. The powdered sugar in the coconut whip is completely optional. It doesn’t really impact the texture of the whip, it just sweetens it.

Keywords: vegan cupcakes, tropical cupcakes