Pineapple Cupcakes with Coconut Cream Cheese Frosting
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyAlmost anytime is perfect for a party, and these Pineapple Cupcakes with Coconut Frosting are perfect for almost any summer get-together or island paradise-themed party.
Pineapple Cupcakes with Coconut Frosting
After finding these cute flamingo picks, I knew I wanted to make something sweet with a touch of the tropics. And what’s more tropical than pineapple and coconut? – These are the two major flavors in my Pineapple Cupcakes with Coconut Frosting.
I love this flavor combination and think you’re going to adore it as well.
I used a box cake mix so the cupcakes were super simple to make. Pineapple juice and crushed pineapple give the mix that refreshing taste of the tropics.
To get the look of island sand, I dipped the frosted cupcakes into graham cracker crumbs. The graham cracker crumbs add a sweet crunch and also make the perfect place to nest a flamingo pick.
I made these for a tropical-inspired party. You can see more of that party HERE! It was so fun to create.
You’ll be able to grab the free download for my palm tree banner and get my pineapple martini recipe.
But before you check out more of my party in paradise, let me walk you through this Pineapple Cupcake recipe.
How to Make Pineapple Cupcakes:
Begin by preheating your oven to 350 degrees F. Line 2 muffin tins with paper cupcake liners and set aside.
Using an electric mixer, in a large bowl combine the cake mix, pineapple juice, melted butter, egg whites, egg, and crushed pineapple. Beat for about 2 minutes or until combined.
Portion the batter into prepared muffin pans filling each cupcake liner about 3/4ths of the way full. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely.
In the meantime, prepare your frosting.
Beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add the milk and vanilla, beating well. Gradually add the powdered sugar, mixing until smooth. Stir in the coconut.
Frost the cooled cakes with the coconut frosting and then dip the frosted cupcakes into the graham cracker crumbs to create the look of sand. Top with a flamingo pick and enjoy!
Easy, right? And adorably delicious!
Even better, you can customize your Pineapple Cupcakes with Coconut Cream Cheese Frosting by using picks and liners that coordinate with the color scheme and theme of your party. I love these flamingo picks you find them HERE.
Yellow or green liners with sunglasses picks would also be appropriate for this time of year. Or you could go with blue liners and tiny umbrella picks. You can find lots of different picks and cupcake liners online.
Looking for more delicious cupcakes? Try these:
- Butter Pecan Cupcakes
- The Ultimate Coconut Cupcakes
- Surprise-Inside Cupcakes
- Lucky Charms Cupcakes
- Red Velvet Cupcakes
- Purple Velvet Cupcakes
Have fun planning your next party and customizing your Pineapple Cupcakes with Coconut Frosting. They are simple to put together and perfect for that “island dream getaway” in your backyard!
And don’t forget, you can get more paradise / flamingo party ideas HERE.
Want More from Inspired by Charm?
I’m so happy you are here! Are you looking for more ways to create your happy place? Be sure to join the IBC Mailing List so you never miss a thing. You can also find me on social media for daily updates.
Connect with Michael! Instagram // Facebook // Pinterest // Twitter
Have you made an IBC recipe you love? Follow me on Instagram. Share YOUR dish with #myIBC and tag @inspiredbycharm so we can see your delicious creation.
Pineapple Cupcakes with Coconut Cream Cheese Frosting
Pineapple Cupcakes with Coconut Cream Cheese Frosting
Ingredients
- 1 box white cake mix
- 1 cup pineapple juice
- 1/4 cup melted butter
- 2 egg whites
- 1 whole egg
- 1 can (8 ounces) crushed pineapple with the liquid drained
- cupcake liners
Coconut Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese softened
- 1/2 cup unsalted butter softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- 1 cup sweetened flaked coconut
- 1 cup graham crackers crumbs for garnish
Instructions
- Begin by preheating your oven to 350 degrees F. Line 2 muffin tins with paper cupcake liners and set aside.
- Using an electric mixer, in a large bowl combine the cake mix, pineapple juice, melted butter, egg whites, egg, and crushed pineapple. Beat for about 2 minutes or until combined.
- Portion the batter into prepared muffin pans filling each cupcake liner about 3/4ths of the way full. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely.
- In the meantime, prepare your frosting.
- Beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add the milk and vanilla, beating well. Gradually add the powdered sugar, mixing until smooth. Stir in the coconut.
- Frost the cooled cakes with the coconut frosting and then dip the frosted cupcakes into the graham cracker crumbs to create the look of sand. Top with a flamingo pick and enjoy!
Very good
Thank you!!
xo Michael
How many ounces was the cake box you used for this recipe? 15.25 or 18.25 oz? Thank you!
Also do you think coconut cream can be used in the frosting instead of milk?
Oops. I didn’t realize there were different cake mixes. I used whatever is most standard in grocery stores which seems to be 15.25 oz. I’m not familiar with coconut cream for frosting, but you’re welcome to try.
xo Michael
I make coconut frosting with coconut milk and/ or coconut cream all the time! The key thing is to realize that coconut cream is really sweet so be careful with using too much confectioner’s sugar. Since the sugar helps make frosting come together as frosting, I find that it’s good to use a little less butter/ cream cheese and play with the ingredients to get a good texture so hopefully you can use a little less confectioner’s sugar.
what a fun cupcake, and a great power combo in pinneapple=cocunit, a nice new party cupcake, thank you
So glad you enjoyed, Sabrina! Thank you!!
xo Michael