coconut pineapple cream cupcake

Coconut Cupcakes with Pineapple Cream Filling

I know the cupcake trend seems to be dying down but not for me. I will always love cupcakes! They are fun, delicious, the perfect serving-size and as far as flavor combinations and decorating – you are only limited by your own imagination.

This version is one of my favorites. I love the combination of coconut and pineapple anyway but this cupcake takes it to a new level. The pineapple “flower” on top takes a bit of extra time but it makes the cupcakes so beautiful its worth it.

These would be a beautiful dessert at a bridal shower or even a wedding cupcake tower! You can add a berry or cherry into the center of each pineapple flower if you want an extra pop of color. You can also pipe a little star of frosting in the center. I left mine plain so the delicate pineapple would be the star.

Coconut Cupcakes with Pineapple Cream Filling

coconut pineapple cream cupcake

Coconut Cupcakes with Pineapple Cream Filling

Rating: 51

Yield: Makes 24 cupcakes

Coconut Cupcakes with Pineapple Cream Filling

Ingredients

  • For the Pineapple Flowers:
  • 1 pineapple, peeled
  • For the Cupcakes:
  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 box white cake mix
  • 1 small box instant coconut pudding mix
  • 1 cup flaked coconut
  • For the Filling:
  • small can crushed pineapple, drained
  • ½ small package of instant vanilla pudding mix
  • 1 ½ cups prepared whipped cream or Cool Whip
  • For Whipped Cream Frosting:
  • 4 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups heavy cream

Instructions

  1. For the Pineapple Flowers:
  2. Preheat oven to 225 degrees
  3. Line baking sheet with silpat or parchment paper
  4. Slice pineapple as thinly as possible (a mandolin makes this easy)
  5. Arrange slices on lined baking sheet and bake for 30 minutes.
  6. Carefully turn slices over and bake additional 20 minutes or until the edges begin to brown.
  7. Remove from the oven and let sit for 10 minutes.
  8. Gently remove and insert slices into the cups of a cupcake pan to form the flowers.
  9. Allow to cool and set up. (I do this overnight)
  10. For the cupcakes:
  11. Preheat oven to 350 degrees.
  12. Line cupcake pans with 24 paper liners.
  13. Combine eggs, oil, sour cream, buttermilk and vanilla in a large mixing bowl and beat with a handheld mixer on medium speed until combined.
  14. Add cake mix and pudding mix and beat for two additional minutes.
  15. Add coconut and beat until combined.
  16. Divide batter evenly among the cupcake liners.
  17. Bake for 20-30 minutes or until toothpick inserted into the center comes out clean.
  18. Remove from oven and place pans on cooling racks to cool completely.
  19. To Make the Filling:
  20. Combine pineapple and pudding mix.
  21. Stir in whipped cream or Cool Whip until combined.
  22. Refrigerate for at least 30 minutes. (You can make this the day before)
  23. To make the Frosting:
  24. Beat together the cream cheese, powdered sugar and vanilla until smooth.
  25. Add cream and beat until whipped cream consistency.
  26. To assemble:
  27. Use a cupcake corer or small spoon to hollow out about a tablespoon space of the cupcake.
  28. Pipe the filling into the space with a piping bag or spoon into the hole.
  29. Frost with a large swirl of the frosting.
  30. Gently press a pineapple flower into the center of each cupcake.
http://www.leanncooks.org/cakes-cupcakes-and-cheesecake/coconut-cupcakes-with-pineapple-cream-filling/

 

 

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