Vegan Pineapple Coconut Cupcakes

Fluffy texture, creamy frosting, delicate flavors perfectly complementing each other – these vegan pineapple coconut cupcakes will be a hit any day!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pineapple Coconut Cupcakes

Vegan Pineapple Coconut Cupcakes


Ingredients

Scale
  • 1 ⅔ cups all-purpose flour
  • ½ cup cane sugar
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup fresh pineapple chunks
  • ½ cup unsweetened almond milk (or other non-dairy milk)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
  • 34 tablespoons organic powdered sugar (optional)
  • ¼ cup toasted coconut for topping (optional)

Instructions

Make the cupcakes:

  1. Pre-heat oven to 175°C/350°F and grease a 12-cup muffin pan (or use cupcake liners).
  2. In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
  3. Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
  4. Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
  5. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Frost the cupcakes:

  1. Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
  2. Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
  3. Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings.
  4. Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

Notes

If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.

The powdered sugar in the coconut whip is completely optional. It doesn’t really impact the texture of the whip, it just sweetens it.

Find more of Leanne’s recipes at Crumb Top Baking.

Vegan Pineapple Coconut Cupcakes

If you loved these vegan pineapple coconut cupcakes, you might also like…

The Best Vegan Vanilla Cupcakes

Vegan Caramel Cupcakes (aka “Gold Bottom” Cupcakes)

Pink Vegan Vanilla Cupcakes

Craving more? Click here to see 40+ Vegan Cupcake Recipes You’ll Want to Try Right Now!

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get the best vegan recipes sent directly to your inbox.

    We won't send you spam. Unsubscribe at any time.

    Latest Articles

    Loaded Vegan Potato Soup

    The Art of Soups & Stews is a new...

    Cauliflower Corn Soup with Za’atar Chili Crisp

    Columnist Seiran Sinjari is finishing off Veganuary with her amazing recipe for...

    Vegan Spiced Broccoli Patties with Garlic Tahini Mayo

    Columnist Seiran Sinjari is starting the new year off with delectable recipe...

    Click here to view all of our latest recipes and articles.

    RECOMMENDED RECIPES & ARTICLES