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Pineapple Coconut Cupcakes

Moist and Fluffy Pineapple Coconut Pina Colada Cupcakes topped with Swiss meringue buttercream and pineapple flowers

Soft and fluffy tropical cupcakes inspired by the classic Pina Colada, these pineapple coconut cupcakes topped with Swiss meringue buttercream are perfect any day!

Scale

Ingredients

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 tbsp 1 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

  1. Preheat the oven to 180C/350F
  2. Line a cupcake tray with 12 paper liners
  3. Combine coconut milk and vinegar in a small bowl, set aside
  4. 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
  5. Add the eggs to the butter and beat on high for 1 minute, until well combined
  6. Combine flour, baking powder, baking soda and salt together in a medium sized bowl, whisk to combine
  7. Add half the dry ingredients to the butter mixture and beat until just combined
  8. Add the coconut milk and mix until just combined
  9. Mix in the rest of the dry ingredients, making sure to not over-mix
  10. Fold in the chopped pineapple
  11. Divide the batter evenly between the cupcake liners
  12. Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
  13. Cool completely before frosting

Swiss Meringue Buttercream

  1. Bring a medium sized pot of water to a boil, then reduce to a simmer
  2. Combine egg whites and sugar in the bowl of a stand mixer
  3. 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
  4. 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
  5. Add the butter one cube at a time and whisk until fully incorporated
  6. Add the coconut milk
  7. 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)
  8. Transfer to a piping bag fitted with a large star nozzle and pipe swirls of buttercream onto the cooled cupcakes

Decoration

  1. Thinly slice the pineapple
  2. 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
  3. Remove the pineapple once dried and darker along the edges
  4. Cool and top cupcakes with dried pineapple flowers
  5. Sprinkle with toasted coconut

 

Keywords: pineapple, cupcake, cake, coconut, pina colda, tropical, buttercream, frosting