Tropical Cupcakes
Some days, all you need is something sweet to lift your mood. Tropical cupcakes do just that. They bring fruity, island flavors like coconut, pineapple, mango, and lime right to your kitchen. Whether you’re dreaming of the beach or just want a fun treat, these cupcakes are bright, fresh, and full of sunshine in every bite.
Ingredients
- 1 ½ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter
- ¾ cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- ½ cup Crushed pineapple drained
- ¼ cup Coconut milk
- ⅓ cup Shredded sweetened coconut
- 1 cup Unsalted butter (for frosting)
- 3 cups Powdered sugar
- 2 tbsp Mango puree or pineapple juice
- ½ tsp Coconut extract
- Food coloring optional
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- Mix in the coconut milk until smooth.
- Gradually add your dry ingredients, mixing just until combined.
- Fold in the crushed pineapple and shredded coconut.
- Spoon the batter into cupcake liners, filling them about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- Beat the butter for frosting until smooth and creamy.
- Gradually add powdered sugar, mixing well.
- Pour in mango puree (or pineapple juice) and coconut extract.
- Whip until fluffy. If desired, add a drop or two of food coloring.
- Pipe or spread frosting onto cooled cupcakes.
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!