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Pineapple cupcakes with lemon curd filling and coconut buttercream
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Tropical Cupcakes

The tropical flavors of pineapple, coconut, and lemon come together in this delicious, moist cupcake. 
Course Dessert
Cuisine American
Keyword Birthday, Cupcakes, Frosting, Lemon
Prep Time 30 minutes
Cook Time 15 minutes
Assembly Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 cupcakes
Calories 314kcal
Author Colleen

Ingredients

Pineapple Cupcakes

  • 1 box pineapple supreme cake mix 15.25 oz
  • 1 box instant pudding 3.4 oz
  • 1 cup coconut milk or water 8 fl oz
  • 3 eggs room temperature
  • 1/3 cup melted coconut oil 2.5 fl oz
  • 1 cup lemon curd optional

Coconut Buttercream

  • 16 oz unsalted butter softened
  • 32 oz powdered sugar sifted
  • Pinch of salt
  • 4- 6 oz coconut cream
  • Shredded coconut for topping

Instructions

Cupcakes

  • Preheat the oven to 350℉ and line your cupcake tins with paper cases.  Set aside.
  • Dump the cake mix, pudding mix, coconut milk, eggs, and oil into a large bowl.  Beat on low until moistened, then beat on medium for 1- 2 minutes until the batter is well combined. 
  • Divide the batter evenly among the 24 cupcake cases. Bake for 15- 18 minutes or until the tops spring back when poked. 
  • Allow to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.  Once cool, make the frosting.

Frosting

  • Beat the butter and 2 ounces of the coconut cream in a stand mixer fitted with a paddle attachment for about 5- 10 minutes, scraping down the bowl as needed.  The butter should be pale and fluffy.
  • Add the powdered sugar in 3 or four additions. After each addition, beat on low until the sugar is mostly absorbed.  Then bump the speed up to medium and beat until combined.  
  • Add the salt and 2 ounces of the coconut cream.  Beat on until well combined, scraping the bowl as needed.  Taste and add more coconut cream if desired.  If the frosting is too thick, mix in a tablespoon of milk or cream or even more coconut cream until you have the right consistency.

Assemble

  • Use an apple corer to take out a small chunk of the cupcake.  Do not go too far down or the curd will leak out of the bottom.  Fill the cavity with lemon curd.
  • Pipe a swirl or blob of coconut frosting over the cupcake.  Be sure to seal up the lemon curd filling.
  • Roll the frosted cupcakes in a bowl of shredded coconut.  Be gentle and make sure to coat completely. Or simply sprinkle some shredded coconut on top of the cupcakes.

Notes

  • Because of the lemon curd, these cupcakes need to be refrigerated.  Take them out 30- 60 minutes before you eat them so they can come to room temperature.