Fluffy texture, creamy frosting, delicate flavors perfectly complementing each other – these vegan pineapple coconut cupcakes will be a hit any day!
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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
- 3–4 tablespoons organic powdered sugar (optional)
- ¼ cup toasted coconut for topping (optional)
Instructions
Make the cupcakes:
- Pre-heat oven to 175°C/350°F and grease a 12-cup muffin pan (or use cupcake liners).
- In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
- 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.
- 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.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes:
- Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
- 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
- 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.
- 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.
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