Pineapple Coconut Cream Cupcakes

Moist coconut cupcakes are filling with pineapple curd and topped with sweet coconut cream. 

Pineapple Coconut Cream Cupcakes

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 tsp vanilla extract
• 1/2 tsp coconut extract
• 4 eggs
• 1 egg yolk
• 1/2 cup canola oil
• 3 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 cup pineapple lemon curd
• 1/2 cup shredded, sweetened coconut, toasted

For the frosting

• 16oz canned coconut cream, chilled
• 1 cup whipping cream
• 1 cup powdered sugar
• 1/2 tsp coconut extract
• 1/2 tsp vanilla

Carefully open the can of coconut cream; careful not to shake or tip. Using a spoon, remove the top, solid layer of coconut cream from the can leaving behind the clear coconut liquid. Add the coconut cream to the bowl of a stand mixer. Whip on high speed. Add the heavy whipping cream. Once it begins to form peaks, add the sugar and extracts. Chill for at least 2 hours.

Preheat oven to 350F.

In the bowl of a stand mixer, cream the butter and sugar on medium speed until pale and fluffy. Scrape down the bowl and add the extracts, eggs and yolk. Beat until pale yellow. Add the oil and mix until combined. 

Sift together the flour, baking powder, baking soda, and salt. 

Add half of the flour to the wet mixture on low speed. Add half of the buttermilk. Once flour and buttermilk are incorporated, add the remaining flour, followed by the remaining buttermilk. Take care not to over beat. Mix until almost incorporated. Finish mixing the batter by hand using a spatula to ensure a tender cake. 

Line and grease a cupcake pan. Fill 2/3 full with batter. Bake for roughly 18 minutes or until the cupcakes are lightly golden brown. The centers of the cakes should be springy. A toothpick or cake tester should come out with small moist crumbs. Remove from the pan and cool completely. 

Using a small teaspoon, remove just a bit of the cake from the center. Fill with a small spoon of pineapple curd. Top each cupcake with a generous spoonful of the coconut cream and a sprinkle of toasted coconut.

Makes 24

Notes from the Chef:

-If coconut isn't quite your thing, pass on the coconut extract and frost with a simple vanilla buttercream or whipped cream