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Coconut Cupcakes with Pineapple Frosting

Author: Charlotte Bothe

Coconut Cupcakes with Pineapple Frosting Recipe

Tropical flavors reign supreme in these tender cupcakes with their sweet, rich frosting. Serve them with fun sprinkles or nonpareils on top to turn them into bright, flavorful birthday treats.

At a glance

12 cupcakes
Nutrition information


Choose your measure:



  • 3/4 cup pineapple juice
  • 1/2 cup (8 tablespoons) unsalted butter
  • pinch of salt
  • 1 tablespoon meringue powder, optional; to stabilize the frosting
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners' or glazing sugar


  1. Preheat the oven to 350°F. Lightly grease the cups of a standard muffin pan; or line with papers, and grease the papers.
  2. To make the cake: Sift, then whisk together the first five ingredients; set aside.
  3. Whisk together the egg whites, milk, and flavors; set aside.
  4. Beat together the butter and sugar until the mixture is light and fluffy. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing until combined.
  5. Scoop the into the prepared muffin cups.
  6. Bake for 16 to 20 minutes, until the cupcakes spring back when lightly touched in the center.
  7. Cool the cupcakes in the pan for 5 minutes then turn them out onto a rack to cool completely.
  8. To make the frosting: Pour the pineapple juice into a small saucepan and set over medium-high heat. Bring the juice to a boil, reduce the heat to medium, and allow the juice to simmer until reduced by 3/4; you want to end up with 3 tablespoons of juice.
  9. Transfer the juice to a heat-safe bowl and allow it to cool to room temperature.
  10. In a mixing bowl, beat together the butter, salt, meringue powder, and vanilla until fluffy.
  11. Add the sugar and juice, and beat well. Pipe or spread the frosting onto the cooled cupcakes.

Nutrition Information

  • Serving Size 1 (95g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 340
  • Calories from Fat 130
  • Total Fat 15g
  • Saturated Fat 9g
  • Trans Fat 0.5g
  • Cholesterol 35mg
  • Sodium 160mg
  • Total Carbohydrate 50g
  • Dietary Fiber 0g
  • Sugars 37g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.