Tropical Pineapple Cupcakes
Bring the tropics into your kitchen with these delicious frosted cupcakes. You’ll love how simple this recipe is too. Enjoy!
Tropical Pineapple Cupcakes
Yields: 18 frosted cupcakes
Ingredients:
Cupcakes:
- 1 box Super moist cake mix in yellow, white or butter flavor
- 4 tbsp vegetable oil
- 20 oz can crushed pineapple in its own juice, minus 2 tablespoons pineapple (You will use this for the frosting) Make sure you use all the juice from the can. Do not drain.
- 1 tsp vanilla extract
- 3/4 tsp all natural coconut extract (optional but it gives such great flavor.)
- 4 tbsp water
Frosting:
- 8 ounces cream cheese, softened
- 1 1/2 cups marshmallow fluff
- 1 tsp vanilla extract
- 4 tbsp powdered sugar
- 2 tbsp crushed pineapple
- 1 -2 tsp water if need for consistency
- 1/4 – 1/2 cup shredded sweetened coconut for topping
- 1/4 cup assorted sprinkles, candy confetti, and nonpareils for topping
Directions:
- Preheat oven to 350 degrees
- Have cupcake/muffin pan ready with cupcake liners
- In a large bowl mix cake mix, can of pineapple with juice, water, oil and extracts. Mix on medium speed for about 2 minutes until smooth and fluffy.
- Let batter sit for at least 10 minutes. I find that by letting the batter rest for a short time the cupcakes end up larger.
- In the meantime, in a medium to large bowl make your frosting. Combine the cream cheese with an electric mixture until nice and fluffy. Add the rest of the ingredients and mix until all combined.
- Place in fridge for at least an hour until it firms up a little.
- Bake cupcakes about 15 to 17 minutes, then when you test with a wooden skewer it will come out clean.
- Let cool completely and frost. Add coconut and sprinkles on each cupcake.
Enjoy the tropical deliciousness!
Here is another delicious old time cupcake I used to make with my daughter Tori. These were one of her favorites way back and still are.
Red Velvet Cupcakes With Fluffy Marshmallow Frosting
Print these tropical cupcakes below!
Cake Mix Tropical Pineapple Cupcakes
Ingredients
- 1 box yellow, white or butter flavor cake mix
- 20 ounce can crushed pineapple in juice save 3 tbsp for froshing
- 1 tsp vanilla extract
- 3/4 tsp coconut extract, optional
- 4 tbsp water
- 4 tbsp vegetable oil
Fluffy Frosting....
- 8 ounces softened cream cheese
- 1 1/2 cup marshmallow fluff
- 1 tsp vanilla extract
- 4-5 tbsp powdered sugar
- 2 tbsp crushed pineapple from can
- 1/4- 1/2 cup shredded coconut
- 1/4 cup assorted sprinkles, candy confetti, or nonpareils
- 1 - 2 tsp water or mix if needed for consistency
Instructions
-
1.Preheat oven to 350 degrees
2.Have cupcake/muffin pan ready with cupcake liners
3.In a large bowl mix cake mix, can of pineapple with juice, water, oil, and extracts. Mix on medium speed for about 2 minutes until smooth and fluffy.
4.Let batter sit for at least 10 minutes. I find that by letting the batter rest for a short time the cupcakes end up larger.
5.In the meantime, in a medium to large bowl make your frosting. Combine the cream cheese with an electric mixture until nice and fluffy. Add the rest of the ingredients and mix until all combined.
6.Place in fridge for at least an hour until it firms up a little.
7.Bake cupcakes about 15 to 17 minutes, then when you test with a wooden skewer it will come out clean.
8.Let cool completely and frost. Add coconut and sprinkles on each cupcake.
Look at that fluffy frosting
Thanks for stopping by! Be sure to check back soon. I post new recipes all the time.
My Josh at four years old eating one of these tropical pineapple cupcakes xo
