Tropical Sunrise Cupcakes

It is the time of year when we are thinking about pumpkins, apples, cinnamon, and hot chocolate.  I’m definitely ready to dive into the flavors of fall and transform them into great cupcakes…I have the candy corn in the cupboard to prove it.  But, this weekend it got uncharacteristically cold and somehow, instead of making apple pie or hot chocolate cupcakes, I went in the exact opposite direction and ended up making a tropical inspired cupcake!

You know by now I love a good semi-homemade recipe so I found this one that called for replacing the water for pineapple juice in a vanilla cake mix.  I went a step further and used a white cake mix instead.  I like how white cake mixes allow an added flavor to come through a little bit more.  I used coconut oil instead of canola oil too.

When it came to the frosting, I was going to try a new flour based frosting named “the best frosting ever” until I realized too late I didn’t have any milk in the house.  I shuddered at the thought of another boring butter cream, and then again realized milk was still a problem.  Until I realized I could substitute pineapple juice for the milk and it worked perfectly.  There was just enough of a difference in the frosting to make you go “hmmm…what’s different about this”.

The inspiration pin for this cupcake was gorgeous and had a toasted coconut rim, but I just did not have my act together enough to go the extra mile.  I also know that coconut is a polarizing flavor.  People love it or hate it, so I decided to make different toppings with combinations of sweetened, shredded coconut, and pineapple chunks.   That way people could choose one without it if they didn’t like it.

Cupcake Recipe

  • 1 white cake mix
  • 3 eggs
  • 1/3 cup coconut oil
  • 1 cup pineapple juice

Preheat oven to 350 degrees.  Line cupcake tin with liners.  Mix all ingredients until combined.  Fill wells 2/3 full and bake for 20-23 minutes until a toothpick inserted comes out clean.

Frosting Recipe

  • 3 sticks of softened butter, room temperature
  • 5 cups of powdered sugar
  • 2 teaspoons vanilla
  • 3-5 tablespoons pineapple juice

Combine butter and sugar with an electric mixer until combined.  Add vanilla, then add pineapple juice 1 tablespoon at a time mixing until you get the desired consistency.  Pipe onto cupcakes and top with shredded coconut, maraschino cherries, and pineapple chunks.

The Results…

I didn’t feel confident serving these at first.  The were light, moist and had the perfect hint of tropical vibe.  I warned the first taster not to get too excited, but her face was priceless after the first bite, and she immediately declared it was in the top three of all time.


One Comment to “Tropical Sunrise Cupcakes”

  1. I quite like looking through a post that can make people
    think. Also, thank you for allowing for me to comment!

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