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Pineapple Cupcakes

Makes 4 medium-large cupcakes.



  • 1 egg, lightly beaten
  • 1 Tbsp softened butter
  • 1/2 tsp vanllla
  • 1 c canned crushed pineapple with juice
  • 1/2 c brown sugar
  • 1 c all purpose flour
  • 1 tsp baking soda
  • 1/2 c walnuts, chopped
  • 1/2 c unsweetened flaked dry coconut


  • 4 oz cream cheese, softened
  • 1 Tbsp honey
  • 2 Tbsp unsweetened flaked dry coconut


Batter and Baking:

  1. Preheat oven to 350 degrees F and butter a muffin pan with 6 medium large wells.
  2. In a medium bowl, beat the egg, softened butter, and vanilla.
  3. Add pineapple, brown sugar, flour, and baking soda. Beat together with a wooden spoon until well-blended.
  4. Fold in the nuts and coconut.
  5. Spoon batter into muffin pan, filling wells nearly to top.
  6. Bake 20-25 minutes, or until tops are firm and a toothpick inserted in the center of a cupcake comes out clean. (Tops may be slightly concave, not rounded.)
  7. Cool cupcakes in pan 5 minutes before transferring to a wire rack to cool completely.


  1. In a small bowl, beat together the cream cheese and honey until smooth and creamy.
  2. Divide evenly among the cupcakes and spread on tops.
  3. Sprinkle with coconut. Press coconut in with the back of a spoon and serve.

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