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Coconut Cupcakes with Pineapple Frosting

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Coconut Cupcakes with Pineapple Frosting

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Coconut Cupcakes with Pineapple Frosting Recipe Coconut Cupcakes with Pineapple Frosting Recipe

Tropical flavors reign supreme in these tender cupcakes with their sweet, rich frosting. Serve them with fun sprinkles or nonpareils on top to turn them into bright, flavorful birthday treats.

At a glance

Prep
Bake
Total
Yield
12 cupcakes

Nutrition information

Ingredients

Cake

  • 1 1/2 cups King Arthur Unbleached Cake Flour Blend
  • 1/3 cup coconut milk powder
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon Cake Enhancer, optional; for lighter, fluffier texture
  • 3 large egg whites
  • 3/4 cup milk, at room temperature
  • 3/4 teaspoon vanilla extract
  • 2 drops coconut flavor
  • 5 tablespoons unsalted butter
  • 3/4 cup sugar

Frosting

  • 3/4 cup pineapple juice
  • 1/2 cup (8 tablespoons) unsalted butter
  • pinch of salt
  • 1 tablespoon meringue powder, optional; to stabilize the frosting
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ or glazing sugar

Cake

  • 6 ounces King Arthur Unbleached Cake Flour Blend
  • 1 1/4 ounces coconut milk powder
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon Cake Enhancer, optional; for lighter, fluffier texture
  • 3 large egg whites
  • 6 ounces milk, at room temperature
  • 3/4 teaspoon vanilla extract
  • 2 drops coconut flavor
  • 2 1/2 ounces unsalted butter
  • 5 1/4 ounces sugar

Frosting

  • 6 ounces pineapple juice
  • 4 ounces unsalted butter
  • pinch of salt
  • 1 tablespoon meringue powder, optional; to stabilize the frosting
  • 1 teaspoon vanilla extract
  • 10 ounces confectioners’ or glazing sugar

Cake

  • 170g King Arthur Unbleached Cake Flour Blend
  • 35g coconut milk powder
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon Cake Enhancer, optional; for lighter, fluffier texture
  • 3 large egg whites
  • 170g milk, at room temperature
  • 3/4 teaspoon vanilla extract
  • 2 drops coconut flavor
  • 71g unsalted butter
  • 149g sugar

Frosting

  • 170g pineapple juice
  • 113g unsalted butter
  • pinch of salt
  • 1 tablespoon meringue powder, optional; to stabilize the frosting
  • 1 teaspoon vanilla extract
  • 283g confectioners’ or glazing sugar

Instructions

  1. Preheat the oven to 350°F. Lightly grease the cups of a standard muffin pan; or line with papers, and grease the papers.
  2. To make the cake: Sift, then whisk together the first five ingredients; set aside.
  3. Whisk together the egg whites, milk, and flavors; set aside.
  4. Beat together the butter and sugar until the mixture is light and fluffy. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing until combined.
  5. Scoop the into the prepared muffin cups.
  6. Bake for 16 to 20 minutes, until the cupcakes spring back when lightly touched in the center.
  7. Cool the cupcakes in the pan for 5 minutes then turn them out onto a rack to cool completely.
  8. To make the frosting: Pour the pineapple juice into a small saucepan and set over medium-high heat. Bring the juice to a boil, reduce the heat to medium, and allow the juice to simmer until reduced by 3/4; you want to end up with 3 tablespoons of juice.
  9. Transfer the juice to a heat-safe bowl and allow it to cool to room temperature.
  10. In a mixing bowl, beat together the butter, salt, meringue powder, and vanilla until fluffy.
  11. Add the sugar and juice, and beat well. Pipe or spread the frosting onto the cooled cupcakes.

Nutrition Information

  • Serving Size1 (95g)
  • Servings Per Batch12
Amount Per Serving:
  • Calories340
  • Calories from Fat130
  • Total Fat15g
  • Saturated Fat9g
  • Trans Fat0.5g
  • Cholesterol35mg
  • Sodium160mg
  • Total Carbohydrate50g
  • Dietary Fiber0g
  • Sugars37g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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