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“Super moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Obtained from Sally's Baking Addiction.”
READY IN:
45mins
YIELD:
12 Cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line a 12 count muffin pan with cupcake liners. Set aside.
  3. Make the cupcakes----> In a medium bowl mix together Flour, Baking Powder, Baking Soda and the 1/2 tsp Salt.
  4. In a large microwave safe bowl, melt the 1/2 cup Butter in microwave.
  5. Whisk in Brown Sugar and Granulated Sugar into melted Butter.
  6. Whisk in Egg, Pineapple Juice, 1/2 cup Coconut Milk and 2 tsp Vanilla Extract until combined.
  7. Slowly mix dry ingredients into wet ingredients until no lumps remain.
  8. Fill cupcake liners 3/4 cup full.
  9. Bake for 20 minutes or until a toothpick (or cake tester) inserted into center comes out clean.
  10. Make the frosting---> In a medium bowl, beat the 3/4 cup softened Butter for about 3 minutes until smooth and creamy.
  11. Add Confectioners' Sugar, the 1/4 cup Coconut Milk and 2 tsp Vanilla Extract to butter and mix on low for 1 minute then increase to high for 3-4 minutes.
  12. Add more Confectioners' Sugar if too thin or Coconut Milk if too thick. Keep in mind it will thicken up quite a bit in time.
  13. Add Salt to frosting if too sweet.
  14. Frost cooled cupcakes.
  15. Decorate cupcakes with flaked coconut, pineapple slices and/or a cherry.

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