Pineapple Cupcakes + Coconut Frosting

Oh cupcakes, how I love thee.

They really just don't seem to ever get old in my eyes.

Don't get me wrong, I love a good layer cake. But I really adore a tiny personalized dessert of any flavor.

A few weeks ago, we went to a big barbecue at my aunt's house. I wanted to make something summery and most importantly, simple. It was the same weekend that I made 80 cupcakes for Lindsey's shower and so I wanted something that would take just a little bit of time and effort.

I had seen these pineapple cupcakes on Skinnytaste a while back and have had them in the back of my head ever since. It's two simple ingredients - a box of moist yellow cake mix and a large can of crushed pineapple. Mix 'em together well and bake and voila! Gorgeous, moist, pineappley cake. Or cupcakes.

 

The recipe made 24 cupcakes. Admittedly, some came out a bit smaller than others, but I didn't mind. There was a full table of desserts at the party and so I'm glad that these pretty lil' things were small and simple to eat.

Oh and the frosting!

How could I forget that?! I chose my own coconut frosting recipe for these. Fluffy, coconutty and sweet, this is really one of my favorite frostings. I piled it on, dusted with shredded coconut and a sweet little pinapple coconut cupcake was born!

Pineapple Cupcakes
*from Skinnytaste
1 box Supermoist yellow cake mix
1 20oz. can crushed pineapple

Preheat your oven according to the box directions. Mix together the cake mix and pineapple (note: do not drain the pineapple!) on medium-low for 30 seconds. Up the speed to medium-high and mix for about 2 minutes until the batter is light and fluffy.

Pour into a prepared pan - a muffin tin lined with baking cups for cupcakes or a greased 13x9" pan for cake.

Bake according to package directions.

Let cool completely and make the frosting!

 

Coconut Frosting
*From my Pineapple Coconut Dream Bars
1 8oz pkg cream cheese, at room temperature
½ stick butter, at room temperature
2-3 tbsp virgin coconut oil
1 tsp vanilla extract
3 C confectioners’ sugar
sweetened shredded coconut, for garnish

Beat the cream cheese and butter together in the bowl of a stand mixer. Mix in the vanilla and coconut oil. Beat in the sugar, 1 cup at a time. Beat until light and fluffy.

Frost the cupcakes. Eat many immediately.

And side note: I'm totally crushing on these sweet cupcake liners! So cute!

Questions of the Day:

What's your favorite kind of dessert to bring to a party?

What's your favorite easy dessert?