Pineapple Pecan Cupcakes
My husband has declared these ‘the best cupcakes I have ever made’, and I tend to agree. I had some leftover crushed pineapple that I needed to use up and these pineapple pecan cupcakes were the result. The cupcake recipe was adapted from South Your Mouth’s Preacher Cake. They are topped with my Simple Cream Cheese Frosting.
Tips for making the pineapple pecan cupcakes
These cupcakes are easy to put together. Below are a few tips that will help ensure they come out perfectly.
- Sift the flour before use. The cupcakes are on the denser side and sifting the flour will help to lighten them up slightly.
- Ensure the egg is at room temperature, not cold straight from the fridge. If the egg is too cold the coconut oil will set up before it is properly combined with the egg and brown sugar.
- Do not over mix the batter, fold until just combined. Over mixing can lead to a chewy texture.
Chopping the pecans
If you are starting with whole pecans you will want to chop them down into smaller pieces. This can be done manually with a knife, or in a food processor. To chop with a knife place a pile of pecans in the center of the board. Next move the knife back and forward over the pile in a rocking motion never lifting the tip of the knife from the board. Reform the pile as the nuts start to spread too much.
If you are looking for an easier way to chop the pecans you can use a food processor. This is my preferred method as it is quicker and gives a more even chop on the nuts. Add the nuts to the bowl and pulse until the nuts are finely chopped.
Step by step cupcake instructions
First start by sift together the flour, baking soda and salt, then set aside.
Next beat the egg and brown sugar with a stand or hand mixer until well combined. With the mixer running slowly pour in the liquid state coconut oil and beat until well combined.
Add the dry ingredients and mix until just combined. The batter will be very thick, almost like cookie dough. DO NOT PANIC! The batter will loosen up and resemble a more traditional cupcake batter when the crushed pineapple is added.
Finally fold in the crushed pineapple, chopped pecans and shredded coconut until just combined. Do not overmix the batter.
Fill 12 lined muffin pan holes 2/3 with batter. Bake at 350°F for 16-18 minutes or until toothpick inserted into the middle comes out clean.
Let the cupcakes cool completely before frosting with cream cheese frosting. Check out my Simple Cream Cheese Frosting recipe for more tips.
Pineapple Pecan Cupcakes
Description
Delicious and moist these pineapple and pecan cupcakes are the perfect balance of tropical and earthy nuttiness. Topped with a smooth cream cheese frosting they are sure to be an instant favorite.
Ingredients
Cupcakes
Cream Cheese Frosting
Instructions
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Cupcakes
- Preheat oven to 350F
- Line 12 holes of a muffin pan and set aside
- Sift together the flour, baking soda and salt and set aside
- In a large bowl beat together the egg and brown sugar until well combined
- With the mixer still running slowly pour in the liquid state coconut oil and mix until well combined
- Stir in the the dry ingredients until just combined. The mixture will be dry, almost like cookie dough
- Fold in the pineapple, pecans and coconut until just combined
- Fill the muffin pan hole 2/3 with batter
- Bake for 18 minutes or until tooth pick inserted into center comes out clean
- Let the cupcakes cool completely before frosting with cream cheese frosting
- Top with chopped pecans or shredded coconut if desired
-
Cream Cheese Frosting
- Beat softened cream cheese in a stand mixer or with an electric hand mixer until smooth (approx. 30 seconds)
- Add softened butter and beat until smooth and well combined
- Stir in vanilla extract until combine
- Turn the mixer to the lowest speed and slowly add the powdered sugar until combined