Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting

 

Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting

Cupcakes

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 eggs lightly beaten
• 1 can (20 oz) crushed pineapple, with juice, undrained
• 1 cup sweetened, shredded coconut
• 1 cup walnuts, coarsely chopped, more to garnish

Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons pineapple juice (from another small can of crushed pineapple)
• 2 Tablespoons crushed pineapple, chopped

Directions

• Preheat oven to 325 degrees. Place cupcake liners in muffin tin.
• In a large bowl, combine flour, sugar, baking soda, eggs, pineapple, coconut and walnuts. Stir until just combined.
• Fill cupcake liners with batter 3/4 of the way full and bake for approximately 33 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack and then gently remove cupcakes from the pan. Cool completely.
• In another bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar, pineapple juice and pineapple until combined. Frost cooled cupcakes and garnish with more chopped walnuts.

Yield: 18 cupcakes

Original source of recipe and picture: unknown

Recipe adapted and tested by: Mama D