Dessert

Pineapple Cupcakes

with Cream Cheese Frosting & Toasted Coconut

75 MIN

$16.99 8 Servings

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From the Test Kitchen

These sweet cupcakes are bursting with tropical flavors from fresh pineapple, coconut flakes, and bright lime zest mixed into the batter. You'll reserve some of the coconut to toast up in a pan and sprinkle over the rich cream cheese for some extra nutty flavor.
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Nutrition

PER SERVING
Calories

330 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Biscuit Mix
1 cup All-Purpose Flour
1 tsp Baking Powder
2 oz Salted Butter
½ cup Sugar
1 Pasture-Raised Egg
¼ cup Sour Cream
4 oz Pineapple Spears
2 oz Unsweetened Coconut Flakes
1 Lime
¾ cup Cream Cheese Frosting

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the lime. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons (save the lime for future use if desired). Small dice the pineapple.

2 Make the batter

In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pan on the stove, then transfer to a large bowl). Add the sour cream, egg, lime zest, and sugar; whisk to thoroughly combine. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Gently fold in the diced pineapple and half the coconut flakes until thoroughly combined.

3 Bake the cupcakes

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). Transfer the batter to the prepared rounds. Bake 16 to 20 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely.

4 Toast the coconut

Meanwhile, heat a small pan (nonstick, if you have one) on medium until hot. Add the remaining coconut flakes. Cook, stirring frequently, 4 to 6 minutes, or until golden brown. Transfer to a bowl and let cool completely.

5 Finish the cupcakes & serve your dish

Cut off a small slit of one corner on the bag of the frosting. Pipe the frosting onto the cooled cupcakes (spread into an even layer if necessary). Serve the finished cupcakes garnished with as much of the toasted coconut as you’d like. Enjoy!