Irresistible Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting: Your New Favorite Tropical Dessert

Welcome to a world of pure dessert bliss with these Fluffy, angelic Pineapple Coconut Cupcakes, beautifully crowned with a luscious Honey Cream Cheese Frosting. These aren’t just cupcakes; they are dream-like confections that offer an unparalleled balance of sweet, tangy, and rich flavors, promising a decadent experience with every single bite. If you’re searching for a dessert that transports you to a tropical paradise, look no further. This recipe combines the vibrant sweetness of pineapple, the exotic creaminess of coconut, and the silky smoothness of honey-infused cream cheese frosting into one spectacular treat that’s perfect for any occasion, from a casual gathering to a celebratory feast.

Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting: A Culinary Revelation

I am absolutely thrilled to share these fluffy, decadent bits of heaven with you! Each cupcake is incredibly moist and rich, bursting with such amazing flavor that it’s hard to believe how effortlessly they come together. The funny thing is, these tropical delights came into existence almost by accident. While reviewing my website, I realized I hadn’t featured a cupcake recipe yet. As someone who doesn’t typically gravitate towards baking—a discipline that demands a level of precision I often find intimidating—I felt it was high time to tackle a cake or cupcake. And so I did, and the result, as you can tell, has me absolutely ecstatic! I poured my heart into perfecting this recipe, ensuring every element, from the tender crumb to the luscious frosting, was just right. I truly hope you’ll give them a try and be as thrilled as I am with these perfect Pineapple Coconut Cupcakes.

Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting

These dream-like cupcakes are so luscious and decadent, with a perfect balance of sweet, tangy pineapple, rich coconut, and a smooth honey-infused cream cheese frosting. They are truly an unforgettable tropical treat.

5 from 1 vote

Print
Pin
Rate

Course: Dessert

Cuisine: cupcake, American

Keyword: honey cream cheese frosting, pineapple coconut cupcake, tropical dessert

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Authur: Erica

Servings: 24 cupcakes

Ingredients

For the cakes

½ cup unsalted butter, softened
1-1/2 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs room temperature
2-1/4 cup all-purpose flour
3 tsp baking powder
1 tsp kosher salt
1-1/3 cup coconut milk
½ cup crushed pineapple drain off excess juice
½ cup sweetened coconut flakes

For the Honey Cream Cheese Frosting

1 8 oz pkg cream cheese, softened
¼ cup unsalted butter softened
¼ cup honey
½ tsp pure vanilla extract
1 cup powdered sugar

Instructions

Preheat oven to 350F. Line a muffin tin with muffin papers. This ensures your Pineapple Coconut Cupcakes don’t stick and makes for easy cleanup.
In a large mixing bowl, mix the softened unsalted butter, granulated sugar, and pure vanilla extract together on medium mixer speed until the mixture is light and fluffy, usually about 5 minutes. This creaming process incorporates air, essential for a light cupcake texture. With the mixer still running on medium speed, add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Room temperature eggs combine better and prevent the batter from curdling.
In a separate medium bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk these dry ingredients together thoroughly to ensure the leavening agent (baking powder) is evenly distributed throughout the flour.
With the mixer running on medium-low speed, gradually add one-third of the flour mixture to the butter-sugar mixture. Mix until just combined, then add one-third of the coconut milk. Repeat this process twice more, alternating between dry and wet ingredients. Be careful not to overmix the batter; overmixing can lead to tough cupcakes. Turn the mixer off and, with a rubber spatula, gently fold in any flour that clung to the side of the bowl, ensuring everything is just combined.
Using a rubber spatula, gently fold in the crushed pineapple (ensure excess juice is drained to avoid a soggy batter) and the sweetened coconut flakes. This gives our Pineapple Coconut Cupcakes their signature tropical flavor and delightful texture. Spoon the batter evenly into the prepared muffin tins, filling each about two-thirds full. Bake at 350F for approximately 25 minutes, or until the cupcakes are beautifully puffed, golden brown on top, and a toothpick inserted into the center comes out perfectly clean. Overbaking will dry out your cupcakes, so keep an eye on them! Once baked, move the cupcakes to a wire rack to cool completely before frosting.
To prepare the Honey Cream Cheese Frosting, combine the softened cream cheese, softened unsalted butter, honey, pure vanilla extract, and powdered sugar in a clean mixing bowl. Whip all the frosting ingredients together on medium-high speed until the frosting is perfectly smooth and fluffy. This should take about 3-5 minutes. If your frosting seems a little thin after mixing, simply place it in the fridge for 15-20 minutes to firm up slightly before spreading it generously onto your cooled cupcakes.
For an extra touch of flavor and crunch, toast some additional coconut flakes. Preheat your oven broiler to high. Spread a thin layer of sweetened coconut flakes evenly on a baking sheet and place it on a center rack in the oven. Watch the coconut very closely, as it toasts quickly and can burn in an instant. Remove from the oven as soon as it’s toasted to a beautiful golden brown. Sprinkle the warm, toasted coconut generously on top of your frosted Pineapple Coconut Cupcakes for a delightful garnish. This recipe yields approximately 24 delightful cupcakes.

Notes

These Pineapple Coconut Cupcakes can be made a day ahead of time to help with party prep. However, it’s crucial to store them at room temperature once frosted. Storing them in the fridge will cause the cake portion to become dense and brick-like due to the chilling effect on the butter in the batter, impacting their fluffy texture.

The Honey Cream Cheese Frosting can also be prepared in advance. Due to the cream cheese, it should be stored separately in an airtight container in the refrigerator. When you’re ready to frost, simply let the frosting sit out at room temperature for about 20-30 minutes to soften slightly, then give it a quick whip with a spatula or hand mixer to restore its creamy, fluffy consistency before spreading it onto your cooled Pineapple Coconut Cupcakes.

Why These Tropical Pineapple Coconut Cupcakes Will Steal Your Heart

What makes these Pineapple Coconut Cupcakes truly irresistible? It’s the harmonious blend of tropical flavors with the classic comfort of a perfectly baked cupcake. The cake itself is incredibly moist, thanks to the addition of coconut milk, which imparts a subtle yet unmistakable richness. The crushed pineapple isn’t just a flavor enhancer; it adds a delightful tang and keeps the crumb incredibly tender. Then there’s the Honey Cream Cheese Frosting – it’s a game-changer. The sweetness of honey perfectly complements the slight tang of cream cheese, creating a frosting that’s light, creamy, and utterly addictive. It’s not overly sweet, allowing the natural flavors of the pineapple and coconut to shine through. This combination ensures every bite is a balanced symphony of textures and tastes, making these a truly memorable dessert.

Tips for Achieving Cupcake Perfection

Baking can be an art, and while these Pineapple Coconut Cupcakes are forgiving, a few tips can elevate them from great to extraordinary:

Essential Ingredients and Their Role

Room Temperature Ingredients: This is a golden rule in baking! Softened butter and room temperature eggs and cream cheese emulsify much better, resulting in a smoother batter and a more consistent, fluffy cupcake.
Draining Pineapple: Don’t skip draining the crushed pineapple. Excess moisture can make your cupcakes dense or soggy. A good squeeze through a fine-mesh sieve or paper towels will do the trick.
Coconut Milk: Use full-fat canned coconut milk (the kind found in the ethnic food aisle, not the refrigerated beverage). Its richness is key to the distinct coconut flavor and moist texture.
Quality Vanilla and Honey: Since these are prominent flavors, using pure vanilla extract and good quality honey makes a noticeable difference in the frosting’s depth and aroma.

Mixing Techniques for a Fluffy Crumb

Creaming Butter and Sugar: Beat the butter and sugar for the full 5 minutes until light and fluffy. This process incorporates air, which is crucial for a tender, airy cupcake structure.
Alternating Dry and Wet: Adding the flour mixture and coconut milk in alternating additions helps the batter come together smoothly without overmixing.
Do NOT Overmix: Once the flour is added, mix only until just combined. Overmixing develops gluten, leading to a tough, chewy cupcake. A rubber spatula is your best friend for gently folding in the last bits of flour, pineapple, and coconut.

Baking and Cooling for Success

Oven Temperature: Ensure your oven is preheated to the correct temperature. An oven thermometer can help verify accuracy.
Filling Liners: Fill cupcake liners about two-thirds full. This allows them to rise beautifully without overflowing, creating that classic domed top.
Cool Completely: Resist the urge to frost warm cupcakes! Frosting will melt and slide off. Ensure the cupcakes are completely cool to the touch before applying the Honey Cream Cheese Frosting.

Customizing Your Pineapple Coconut Cupcakes

While this recipe is perfect as written, there’s always room for a personal touch. Consider these delightful variations:

Add Nuts: A sprinkle of chopped macadamia nuts or pecans folded into the batter or sprinkled on top of the frosting can add an extra layer of crunch and flavor, complementing the tropical notes.
Citrus Zest: For an even brighter flavor, add a teaspoon of lime or orange zest to the cupcake batter. It beautifully enhances the pineapple’s acidity.
Coconut Extract Boost: If you’re a true coconut lover, a quarter teaspoon of coconut extract can intensify the flavor in the cake batter.
Decorations: Beyond toasted coconut, consider a fresh pineapple chunk, a maraschino cherry, or a sprinkle of edible glitter for a festive look.
Make it a Cake: This recipe can easily be adapted into a small layer cake or a sheet cake. Adjust baking time accordingly (a 9×13 inch pan might take 30-35 minutes, while two 8-inch rounds might take 25-30 minutes).

Storage and Preparation Ahead

Planning ahead makes entertaining a breeze! These Pineapple Coconut Cupcakes are wonderful for making in advance with a few simple guidelines:

Cupcakes: Baked, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. If freezing, wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature before frosting.
Frosting: The Honey Cream Cheese Frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Before using, let it come to room temperature for 20-30 minutes, then re-whip it with a mixer until fluffy and smooth again.
Frosted Cupcakes: Once frosted, these Pineapple Coconut Cupcakes are best stored at room temperature for up to 1-2 days, as noted in the recipe. The butter in the cake will firm up considerably in the fridge, making the cupcakes dense. If you live in a very warm climate or need to keep them longer, refrigerate, but be sure to bring them to room temperature for at least an hour before serving for optimal texture and flavor.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?

Yes, absolutely! If using fresh pineapple, ensure it’s very finely crushed or minced, and crucially, drain it exceptionally well. Fresh pineapple contains enzymes that can sometimes affect dairy products or cause issues with cake texture if not properly drained.

What kind of coconut milk is best for these cupcakes?

For the richest flavor and best texture, use full-fat canned coconut milk, not the refrigerated beverage variety. The higher fat content contributes to the moistness and distinct coconut taste of the cupcakes.

Can I make these Pineapple Coconut Cupcakes gluten-free?

While this recipe hasn’t been tested with gluten-free flour, you can try substituting an all-purpose gluten-free flour blend (preferably one that contains xanthan gum) cup for cup. Results may vary slightly in texture.

How long will these cupcakes stay fresh?

When stored correctly at room temperature, these cupcakes are best enjoyed within 1-2 days for peak freshness. The frosting can get a bit soft in very warm conditions, so consider a cool spot if not refrigerated.

Is unsalted butter essential?

Yes, unsalted butter is generally preferred in baking as it gives you control over the amount of salt in the recipe. If you only have salted butter, you can use it, but reduce the added kosher salt to a pinch or omit it entirely to avoid an overly salty flavor.

~✿♥✿~

Honey-Infused Cream Cheese Pineapple Coconut Cupcakes