Semi Homemade Tropical Pineapple Coconut Cupcake Recipe | Oh man…do I have a treat for you! One of my all time favorite cupcake recipes and it’s semi homemade! Half pineapple, half coconut all topped with the best pineapple frosting you’ll ever have. Take your guests to the tropics with this Semi Homemade Tropical Pineapple Coconut Cupcake Recipe. The perfect cupcake to serve at a luau, pool party or beach themed party. These moist cupcakes are packed with so much flavor your guests will never guess they started with a cake mix.
Drain and dry with paper towels pineapple rings. Cut each ring in half and then cut the two half pieces in half again. Pat dry. Melt white chocolate chips or candy melts. Dip one side in the melted candy, dip or sprinkle toasted coconut on the candy. Place on a cookie sheet lined with parchment paper, refrigerate until candy is hard. Insert a toothpick on the end of pineapple that was not dipped in the melted candy. Presto! Cupcake Topper!
HERE’S THE PINEAPPLE FLAVORING I USE. Click here for the link—->>>>PINEAPPLE FLAVOR
One of my favorite punch ideas for a tropical, or pool party is the fish bowl punch pictured below. It’s super easy to make and super fun to serve! Click here for the recipe—->>>>FISH BOWL PUNCH
For the Basic Cupcake Batter
- 1 (15.25 ounce) white cake mix
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 4 large egg whites
For the Coconut Batter
- 2 cups basic batter
- 1/4 cup flaked sweetened coconut
- 1/2 teaspoon coconut extract
For the Pineapple Batter
- 2 cups basic batter
- 1/2 teaspoon pineapple flavor
- yellow gel food coloring
For the Pineapple Frosting
- 1 Dole Whip Pineapple Cream Cheese Butter Frosting Recipe (link below)
For the Basic Batter:
Line a cupcake tin with 18 liners. Preheat oven to 350°.
In a large mixing bowl add the cake mix, oil, water and egg whites. Mix until smooth. Divide the cake batter into TWO (2 cup) portions.
For the Coconut Batter:
To TWO cups of basic batter add coconut, and coconut extract. Stir until combined.
For the Pineapple Batter:
To TWO cups of basic batter add the pineapple flavor and yellow gel food coloring. Stir until combined.
Putting it all together:
Add 1 1/2 tablespoons of the pineapple batter to prepared cupcake tin. On top of the pineapple add 1 1/2 tablespoons of the coconut batter. Bake 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the cupcake tin. Remove cupcakes from the pan and cool completely on a wire cooling rack.
For the Dole Whip Pineapple Cream Cheese Butter Frosting Recipe:
Click here for the recipe---->>>>DOLE WHIP PINEAPPLE CREAM CHEESE BUTTER FROSTING
MORE TROPICAL THEMED CUPCAKE RECIPES
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