Pineapple Cupcakes with Coconut Cream Frosting
These tropical-inspired cupcakes feature a moist, tender crumb with sweet pineapple chunks, topped with a fluffy, dairy-free coconut cream frosting. A perfect gluten-free dessert for summer gatherings.
Ingredients
Ingredients
- 1.5 cups gluten-free all-purpose flour blend with xanthan gum
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsweetened applesauce for moisture
- 0.5 cup coconut sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup crushed pineapple drained well
- 1 can full-fat coconut cream chilled overnight for frosting
- 0.5 cup powdered sugar sifted
- 0.5 cup shredded coconut toasted for garnish
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Make-Ahead: Cupcakes can be baked and unfrosted up to 2 days ahead; wrap tightly and freeze for up to 1 month. Frosting can be made 1 day ahead and refrigerated; re-whip before using. Variations: Add 1/2 cup chopped macadamia nuts to the batter for extra crunch. For a dairy-free version, ensure powdered sugar is certified gluten-free.