Servings: 12 cupcakes
Calories: 210kcal
Cost: $15
Equipment
- Muffin tin and liners
- Hand mixer or stand mixer
- Whisk
- Spatula
- Piping bag (optional)
Ingredients
- 1 cup minced pineapple
- 1 cup grated coconut
- 3 eggs
- 1 cup sugar
- ½ cup unsalted butter
- 1 cup flour
- 1 teaspoon baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
- ½ cup pineapple juice
- ½ cup coconut milk
- ¼ cup Malibu rum
Instructions
- In a medium-sized bowl, combine the coconut milk, pineapple juice, vanilla extract, and rum.
- In another bowl, sift together the flour, baking powder, and a pinch of salt.
- Using a hand mixer or stand mixer, beat the butter and sugar until light and creamy, then add eggs one at a time.
- Alternate adding the dry ingredients and the liquid mixture to the creamed butter and sugar, starting and ending with the dry.
- Fold in the minced pineapple and grated coconut, ensuring not to overmix.
- Fill cupcake liners two-thirds full and bake at 350°F (180°C) for 18-28 minutes, or until a toothpick comes out clean.
- Beat the butter and cream cheese until smooth, then gradually add powdered sugar, mixing in coconut cream and coconut extract.
- Once cooled, frost the cupcakes and sprinkle more grated coconut on top.
Notes
For an alcohol-free version, omit the rum and increase the pineapple juice. To enhance flavor, toast the grated coconut before mixing it into the batter. Store in an airtight container at room temperature for up to two days, or refrigerate if in a warm climate. For frosting, chill for 10-15 minutes for a firmer consistency if needed.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.5mg
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