Light, tender Pineapple Coconut Cupcakes topped with a silky honey cream cheese frosting. These cupcakes are moist, tropical, and perfectly balanced—sweet but never cloying, with a touch of toasted coconut for texture.
Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting
These cupcakes are soft, moist, and lightly tropical—a great choice when you want a dessert that feels special without a lot of fuss. The cake is enriched with coconut milk and studded with crushed pineapple, while the honey-sweetened cream cheese frosting adds a gentle floral note that complements the fruit. A sprinkle of toasted coconut on top gives a crunchy contrast and a lovely golden finish.
I originally made these because I realized I had never posted a cupcake recipe on the site. I don’t bake as often as I cook, but these cupcakes came together easily and delivered beautiful texture and flavor. If you like coconut and pineapple, you’ll enjoy how the components play together: tender cake, bright fruit, and creamy, slightly sweet frosting.
Pineapple Coconut Cupcakes with Honey Cream Cheese Frosting
Moist coconut cupcakes with crushed pineapple and a honey-sweetened cream cheese frosting. Toasted coconut adds crunch.
Course: Dessert
Cuisine: Cupcake
Keywords: honey cream cheese frosting, pineapple coconut cupcake
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Author: Erica
Servings: 24 cupcakes
Ingredients
For the cakes
- ½ cup unsalted butter, softened
- 1½ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 2¼ cup all-purpose flour
- 3 tsp baking powder
- 1 tsp kosher salt
- 1⅓ cup coconut milk
- ½ cup crushed pineapple, drained
- ½ cup sweetened coconut flakes
For the Honey Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup honey
- ½ tsp pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- Using a mixer, cream the softened butter, granulated sugar, and vanilla on medium speed until light and fluffy, about 4–5 minutes. With the mixer running, add the eggs one at a time, mixing until each is fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- With the mixer on low, add one-third of the dry ingredients to the butter-sugar mixture, then add one-third of the coconut milk. Repeat twice more until everything is combined. Stop the mixer and use a rubber spatula to gently fold any flour clinging to the bowl.
- Fold in the drained crushed pineapple and the sweetened coconut flakes by hand so they distribute evenly without overmixing.
- Spoon batter into the prepared muffin cups, filling each about two-thirds full. Bake at 350°F for approximately 25 minutes, or until cupcakes are puffed, golden on top, and a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened cream cheese and butter until smooth. Add the honey and vanilla and mix until combined. Gradually add the powdered sugar, beating until the frosting is light and spreadable. If the frosting is too soft, chill briefly to firm up before spreading.
- To toast coconut, set the oven broiler to high. Spread coconut flakes on a baking sheet in a thin layer and broil on the center rack, watching closely. Remove when the coconut turns golden brown—it can burn quickly. Allow to cool, then sprinkle over frosted cupcakes.
Notes
These cupcakes can be made a day ahead; store them at room temperature to keep them tender. Refrigeration tends to dry or firm the cake and can make it dense.
The frosting contains cream cheese, so if you make it in advance keep it refrigerated. Bring the frosting to room temperature (about 20 minutes) and re-whip briefly if needed before spreading on the cupcakes.
~✿♥✿~
Other dessert ideas
