Tropical Paradise Cupcakes
These delightful tropical fruit cupcakes are bursting with flavors of pineapple, coconut, and banana, creating a mini paradise in every bite. The moist cupcakes are topped with a creamy coconut frosting and garnished with fresh fruit, transporting you straight to a beachside getaway. Enjoy these sweet treats for a taste of the tropics!
ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (alternative: 1 cup of mashed bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup canned pineapple tidbits, drained
- ½ cup shredded coconut
- ½ cup milkFrosting:
- 1 (14 oz) can coconut milk, refrigerated overnight
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Fresh fruit slices (such as kiwi, strawberries, or pineapple) for garnish
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2.
In a mixing bowl, combine flour, baking powder, and salt. Set aside.
- 3.
In a separate bowl, cream together the butter and sugar (alternative: mashed bananas). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- 4.
Gradually mix in the dry ingredients, alternating with milk. Fold in the pineapple tidbits and shredded coconut.
- 5.
Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- 6.
For the frosting, carefully open the chilled can of coconut milk and scoop out the thickened cream on top. Beat the coconut cream with powdered sugar and vanilla extract until smooth and fluffy.
- 7.
Pipe or spread the coconut frosting onto cooled cupcakes. Top each cupcake with a slice of fresh fruit for garnish.
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