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
- 1 cup all purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 large egg (room temperature)
- 2/3 cups brown sugar (packed)
- 1/3 cup coconut oil (liquid state)
- 1 cup crushed pineapple (with liquid)
- 1/3 cup pecans (finely chopped)
- 1/3 cup shredded coconut
- 8 ounces cream cheese (softened)
- 4 ounces salted butter (softened)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (sifted)
Cupcakes
Cream Cheese Frosting
Instructions
- 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
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