Pineapple Cupcakes with Coconut Buttercream Frosting

Follow our step-by-step guide on how to make Pineapple Cupcakes with Coconut Buttercream Frosting.

1. Step 1

   Preheat your oven to 350°F (175°C) and prepare a cupcake pan by greasing it or lining it with paper liners for 16 cupcakes.

2. Step 2

   In a medium bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.

3. Step 3

   Stir in the vanilla and coconut extracts until well combined.

4. Step 4

   In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the creamed mixture, alternating with the milk and pineapple juice. Mix until the batter is smooth.

5. Step 5

   Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter.

6. Step 6

   Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

7. Step 7

   Bake in the preheated oven for about 25 minutes, or until the tops spring back when lightly pressed. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.

8. Step 8

   While the cupcakes are cooling, prepare the frosting. In a large bowl, cream together the softened butter and vanilla extract until smooth.

9. Step 9

   Gradually add the confectioners' sugar, one cup at a time, beating well after each addition. You may need to adjust the amount of sugar based on your desired sweetness.

10. Step 10

    Finally, beat in the milk and pineapple juice until the frosting is light and fluffy. Once the cupcakes are completely cool, frost them generously with the coconut buttercream.