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Pineapple Cupcakes with Coconut Buttercream and Pineapple Garnish Recipe

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3.9 from 54 reviews

  • Author: Amina
  • Total Time: 52 minutes
  • Yield: 24 servings

Description

Delightful Pineapple Cupcakes featuring moist, fluffy cake infused with pineapple Kool-Aid for a tropical twist, topped with a creamy coconut buttercream frosting and decorated to resemble miniature pineapples. Perfect for festive occasions or a sweet treat, these cupcakes combine fruity flavors with a luscious frosting and crunchy toasted coconut coating.

Ingredients

For the Cupcakes

  • 12.33 oz all-purpose flour (2 ¾ cups)
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • 8 oz unsalted butter (1 cup), at room temperature
  • 10.5 oz granulated sugar (1 ½ cups)
  • 2 packets pineapple Kool-Aid powder (0.16 oz each)
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 8 fl oz milk (1 cup)
  • 6 fl oz pasteurized liquid egg whites (¾ cup)

For the Buttercream Frosting

  • 24 oz powdered sugar (6 cups)
  • ½ tsp salt
  • 24 oz unsalted butter (6 sticks), at room temperature
  • 1 TBSP coconut extract
  • Brown gel food coloring
  • Yellow gel food coloring
  • Green gel food coloring

For Decoration

  • 1 cup pineapple chunks
  • 1 cup toasted shredded coconut

Instructions

  1. Preheat and Prepare Dry Ingredients: Line 24 muffin tins with cupcake papers and preheat your oven to 350°F. In a small bowl, sift together the flour, baking powder, and salt; set aside.
  2. Make Cupcake Batter: In a large mixing bowl, beat together the room temperature butter, granulated sugar, and pineapple Kool-Aid powder on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Incorporate Flour and Milk: Add one third of the flour mixture into the wet ingredients and mix until only a few streaks of flour remain. Add half the milk, mixing until incorporated. Alternate adding the remaining dry flour mixture and milk until fully combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Bake Cupcakes: Spoon batter into cupcake liners filling about 3/4 full. Bake in preheated oven for 20-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before decorating.
  5. Prepare Buttercream Frosting: In the bowl of a large stand mixer fitted with a paddle attachment, combine the pasteurized egg whites, powdered sugar, and salt. Mix on low speed until sugar is moistened with no dry patches. Scrape bowl, then beat on medium for 5 minutes.
  6. Add Butter and Flavor: Reduce mixer speed to medium-low and add softened butter 1-2 tablespoons at a time. Once all butter is incorporated, add coconut extract. Scrape down bowl again and beat on medium speed for an additional 10 minutes until frosting is light and creamy.
  7. Fill Cupcakes with Pineapple: Use a sharp paring knife to carefully cut a cone-shaped hole from the top of each cupcake. Finely chop pineapple chunks and fill each hole almost to the top. Replace the cut cone back on the filled cupcake.
  8. Frost Cupcakes: Place some buttercream in a piping bag with a coupler. Pipe a large swirl of frosting onto each cupcake. Heat a metal spatula in hot water, dry it, and gently press and smooth the top of the frosting to create a flat, round surface. Repeat for all cupcakes.
  9. Add Toasted Coconut: Roll the sides of each frosted cupcake in toasted shredded coconut, keeping the flat top free of coconut.
  10. Color Remaining Frosting: Divide leftover buttercream into three portions. Color one portion green and place into a piping bag fitted with a small leaf tip. Divide the rest and color half yellow and half brown.
  11. Create Pineapple Decoration: On a 16-inch piece of plastic wrap, spread brown frosting in a rectangle about 10 inches by 6 inches. Layer yellow frosting on top, then roll tightly into a cylinder. Twist ends tightly and snip off one end. Insert the cylinder into a piping bag with a round coupler, snipped side down.
  12. Pipe Pineapple Texture: Pipe a 1-inch tall cylinder of the brown-yellow frosting onto the center top of each cupcake. Switch to a small star tip and pipe mini stars all over the cylinder to mimic pineapple texture.
  13. Add Green Leaves: Using the green buttercream in the leaf tip piping bag, pipe small green leaves on top of each pineapple decoration.
  14. Storage: Store cupcakes in an airtight container in the refrigerator for 3 to 4 days, but serve at room temperature for best flavor and texture.

Notes

  • Toast shredded coconut by spreading it in a single layer on a baking sheet and baking at 350°F for 5-7 minutes, stirring occasionally until golden brown.
  • Using room temperature ingredients (butter, eggs, milk) helps achieve a smooth batter and better cake texture.
  • Heating and drying the metal spatula before smoothing frosting creates a professional flat frosting surface.
  • Use gel food coloring to avoid thinning the buttercream consistency.
  • Ensure cupcakes are completely cooled before frosting to prevent melting or sliding of frosting.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert - Cupcakes
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pineapple-cupcakes-with-coconut-buttercream-and-pineapple-garnish-recipe/