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Pineapple Pecan Cupcakes

Pineapple Pecan Cupcakes

pineapple pecan cupcake with wrapped pulled down pinit
Pineapple pecan cupcake with wrapped pulled down

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.

  1. Sift the flour before use. The cupcakes are on the denser side and sifting the flour will help to lighten them up slightly.
  2. 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.
  3. Do not over mix the batter, fold until just combined. Over mixing can lead to a chewy texture.
Half eaten pineapple pecan cupcake in wrapper

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.

chopped pecans on cutting board with large knife

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.

Chopped pecans in bowl of food processor

Step by step cupcake instructions

First start by sift together the flour, baking soda and salt, then set aside.

Sifted flour, baking soda and salt in bowl

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.

Brown sugar, egg and coconut oil beaten in bowl

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.

Dry ingredients combined with wet

Finally fold in the crushed pineapple, chopped pecans and shredded coconut until just combined. Do not overmix the batter.

Complete pineapple pecan cupcake batter in bowl

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.

cupcake batter in lined muffin pan

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 on wire rack with piping bag of cream cheese frosting
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Pineapple Pecan Cupcakes

Difficulty: Beginner Prep Time 10 min Cook Time 18 min Rest Time 1 hour Total Time 1 hr 28 mins Servings: 12


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.



Cream Cheese Frosting


  1. Cupcakes
    1. Preheat oven to 350F
    2. Line 12 holes of a muffin pan and set aside
    3. Sift together the flour, baking soda and salt and set aside
    4. In a large bowl beat together the egg and brown sugar until well combined
    5. With the mixer still running slowly pour in the liquid state coconut oil and mix until well combined
    6. Stir in the the dry ingredients until just combined. The mixture will be dry, almost like cookie dough
    7. Fold in the pineapple, pecans and coconut until just combined
    8. Fill the muffin pan hole 2/3 with batter
    9. Bake for 18 minutes or until tooth pick inserted into center comes out clean
    10. Let the cupcakes cool completely before frosting with cream cheese frosting
    11. Top with chopped pecans or shredded coconut if desired
  2. Cream Cheese Frosting
    1. Beat softened cream cheese in a stand mixer or with an electric hand mixer until smooth (approx. 30 seconds)
    2. Add softened butter and beat until smooth and well combined
    3. Stir in vanilla extract until combine
    4. Turn the mixer to the lowest speed and slowly add the powdered sugar until combined
Keywords: Cupcakes, Pineapple Pecan Cupcakes, Cream Cheese Frosting,

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