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Enjoy a little blast of the tropics with these EASY vegan pineapple cupcakes, topped with fluffy coconut whip cream! 


Servings

12 Cupcakes

Total time

27 minutes

Courses

Dessert


Ingredients

  • pineapple Cupcakes:
  • dry Ingredients:
  • 1 cup all-purpose flour
  • ⅔ cup white sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • wet Ingredients:
  • 10 oz crushed pineapple (not drained) - I buy the 14 oz can of Dole crushed pineapple and use about 10 oz
  • ¼ cup applesauce (unsweetened)
  • ½ tsp vanilla extract
  • coconut Whip Cream:
  • 1 can full fat premium coconut milk, chilled (I use Thai Kitchen)
  • 2 tbs powdered sugar
  • ½ tsp vanilla extract


Method

  1. Pineapple Cupcakes:
  2. Preheat oven to 350 °F
  3. Grease and/or line a 12 cavity muffin tin and set aside
  4. In a large bowl, combine all dry ingredients (flour, sugar, baking soda and salt)
  5. Add all wet ingredients to the dry ingredient mixture (pineapple, applesauce and vanilla extract)
  6. Stir gently to combine
  7. Divide batter amongst your prepared muffin tin
  8. Bake in preheated oven for 14-17 minutes, or until a toothpick inserted into the cupcakes comes out clean and the tops are lightly golden
  9. Allow to cool in pan for a couple minutes, then remove from pan and allow to finish cooling on a wire rack
  10. Coconut Whip Cream:
  11. While the cupcakes are baking, prepare your coconut whip cream
  12. Remove the hard coconut cream portion from your chilled can of coconut milk into a large bowl
  13. Reserve the remaining coconut water for use in other deliciousness (like smoothies)
  14. Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a couple minutes)
  15. Add powdered sugar and vanilla extract, and continue to whip for a few more minutes
  16. Place into the fridge until you're ready to use
  17. Assembly:
  18. Pipe or spread chilled whip cream over completely cooled cupcakes
  19. Optional: Top with pineapple chunks
  20. Serve immediately
  21. Enjoy!

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