Soft and fluffy tropical cupcakes inspired by the classic Pina Colada, these pineapple coconut cupcakes topped with Swiss meringue buttercream are perfect any day!
Author:Catherine Zhang
Prep Time:40 minutes
Cook Time:80 minutes
Total Time:2 hours
Yield:12 1x
Category:Cupcake
Method:Intermediate
Cuisine:American
Ingredients
Scale
Coconut Pineapple Cupcakes
120ml Coconut milk (1/2 cup)
1 tsp White vinegar
60ml Vegetable oil (1/4 cup)
30g Unsalted butter, room temperature (2 tbsp1 tsp)
150g White sugar (3/4 cup)
2 Eggs, room temperature
165g Plain flour (1 1/3 cup)
1 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt
100g Finely chopped fresh or canned pineapple (3.5oz)
Swiss Meringue Buttercream
200g Caster/superfine sugar (1 cup)
3 Egg whites
240g Unsalted butter, cubed, room temperature (1 cup)
2 tbsp Coconut milk
Decoration (optional)
Half a small pineapple
Toasted desiccated coconut
Instructions
Coconut and Pineapple Cupcakes
Preheat the oven to 180C/350F
Line a cupcake tray with 12 paper liners
Combine coconut milk and vinegar in a small bowl, set aside
Add sugar, butter and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
Add the eggs to the butter and beat on high for 1 minute, until well combined
Combine flour, baking powder, baking soda and salt together in a medium sized bowl, whisk to combine
Add half the dry ingredients to the butter mixture and beat until just combined
Add the coconut milk and mix until just combined
Mix in the rest of the dry ingredients, making sure to not over-mix
Fold in the chopped pineapple
Divide the batter evenly between the cupcake liners
Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
Cool completely before frosting
Swiss Meringue Buttercream
Bring a medium sized pot of water to a boil, then reduce to a simmer
Combine egg whites and sugar in the bowl of a stand mixer
Place the bowl of egg whites over the water and whisk constantly until the egg whites reach 70C/160F and are no longer grainy to the touch
Attach the bowl to a stand mixer and beat on high speed for 8-10 minutes, or until the meringue stands at stiff peaks and the bowl is at room temperature
Add the butter one cube at a time and whisk until fully incorporated
Add the coconut milk
Switch the whisk to a paddle attachment and beat for 10 minutes or until smooth light and fluffy (if you don't have a paddle attachment/using a hand held mixer, don't worry about switching the attachment, simply beat for a further 10 minutes)
Transfer to a piping bag fitted with a large star nozzle and pipe swirls of buttercream onto the cooled cupcakes
Decoration
Thinly slice the pineapple
Place the pineapple on a baking tray lined with baking paper and bake at 110C/230F for 60-120 minutes, depending on how thinly you sliced your pineapple
Remove the pineapple once dried and darker along the edges
Cool and top cupcakes with dried pineapple flowers