Coconut Cupcakes with Pineapple Curd
Lately I have been trying to rack my brain for springy, bright flavors when it comes to my recent recipe development. I knew I wanted to do something fruity and ended up landing on pineapple and coconut. Coconut cupcakes filled with a pineapple curd and topped with a cream cheese buttercream to be exact. I love coconut cake. Coconut seems to be a polarizing flavor. Most people either love it or hate it. But if you are one of the ones who loves it, I HIGHLY recommend trying these cupcakes!
Important ingredients and prep beforehand:
These coconut cupcakes with pineapple curd are super soft and moist, thanks to the addition of canned, full fat coconut milk. The coconut milk in the refrigerator section will not work in these cupcakes. We want the rich, creamy full fat version that is found in a can, sometimes in the asian food section at the grocery store. While we only need one cup for the cake, hang onto the remainder. We will be using it again in the cream cheese buttercream.
The pineapple curd comes together with just a few ingredients, however I recommend you make it the night before. It needs to chill in the fridge to fully set up. The pineapple curd is cooked using a double boiler method. If you have a double boiler, awesome, use it. If not you can create the same effect by bringing a pot with about 2-3 inches of water in it to a boil. You will set a heat proof mixing bowl on top of the pot, ensuring the water isn’t touching the bottom of the bowl. You will make your curd in the bowl on top of the pot, mixing the entire time and scraping the edges of the bowl. Once its finished you will add in the room temperature butter and mix well. Then into the fridge it goes.
Time to bake:
Once you have prepped your pineapple curd and have ample chill time you are ready to bake your cupcakes. The ingredients are pretty simple and you most likely have many of them in your pantry already. These coconut cupcakes use cake flour which is important for their texture, so I don’t recommend using all purpose flour. You’ll need egg whites for the cupcake recipe, and a couple of egg yolks for the pineapple curd, so if you think ahead you can save the whites. You’ll cream together the butter and sugar, and next add the vanilla and egg whites and continue to beat until fully combined and fluffy. Next, you’ll alternate between adding dry ingredients and the coconut milk until the batter is just combined. At the end fold in the sweetened shredded coconut, making sure not to over mix.
Assembly and frosting:
Once your cupcakes are baked it’s time to let them cool and make the coconut cream cheese buttercream. It. Is. So. Good. I definitely ate enough to make my self sick and have no regrets. The frosting is made up of butter, cream cheese, canned coconut milk, powdered sugar, vanilla extract, and a pinch of salt.
Once the cream cheese frosting is made and the cupcakes are fully cooled it is time to assemble. I used a paring knife to gently cut out a well in the center of the cupcake to fill with the pineapple curd. There are also devices that can do this quickly by punching a hole in the cupcake but I don’t have one. Maybe some day I will invest. Fill each well in the cupcake with curd, just to the surface. Then frost each cupcake using whatever method you prefer and top with more shredded coconut.
For more cake recipes check out my raspberry almond poppyseed cake.
Coconut Cupcakes with Pineapple Curd
Ingredients
Pineapple curd
- 1 egg
- 2 egg yolks
- 1/3 cup pineapple juice
- 2/3 cup sugar
- 4 tbsp unsalted butter, room temperature
- 1/4 tsp salt
Coconut cupcakes
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 egg whites
- 2 tsp vanilla extract
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned, full fat coconut milk
- 1/2 cup shredded, sweetened coconut
Coconut cream cheese buttercream
- 8 oz cream cheese, room temperature
- 1 1/4 cups unsalted butter, room temperature
- 4-5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 tbsp canned, full fat coconut milk
Sweetened, shredded coconut for topping cupcakes when frosted
Instructions
Pineapple curd
- In a heat proof bowl or double boiler whisk together egg, egg yolks, pineapple juice, sugar, and salt. Using either a double boiler or a pot with a few inches of water in it set the bowl over the top and whisk continuously over boiling water. Scraping the edges of the bowl, continue to whisk for 8-10 minutes until the mixture has thickened.
- Remove from heat and add the unsalted butter. Stir until butter is fully melted and combined. Press a piece of plastic wrap over the surface of the curd to prevent it from developing a skin and set in the fridge to chill overnight.
Coconut cupcakes
- Preheat oven to 350° and place oven rack in the center of the oven. Prepare two full size cupcakes pans (24 cupcakes total) with cupcake liners and set aside.
- Using a stand mixer or hand mixer, combine unsalted butter and granulated sugar on medium speed until creamed together and mixture is light and fluffy, about 3-4 minutes. Scrape the bowl down occasionally. Add egg whites and vanilla and continue to mix on medium speed until fully combined and fluffy. About 1-2 minutes.
- In a separate bowl whisk together the dry ingredients: cake flour, salt, baking powder, and baking soda.
- Shake the can of coconut milk vigorously. To the wet ingredients add half the dry ingredients and half of the coconut milk in alternating orders, mixing on low. Add the rest of the dry ingredients and then the remainder of the coconut milk. Mix on low, scraping the bowl down, until just combined. Be careful not to over mix. Using a spatula or spoon gently fold in the shredded, sweetened coconut.
- Using a cookie scoop or 1/4 cup measuring cup fill each cupcake liner 3/4 full with batter. Place in preheated oven and bake for 12-18 minutes. Rotate the cupcake pans halfway through for an even bake. Start checking at 12 minutes and keep a close eye on them. A toothpick inserted in the center should come out clean and when you press a finger into the top of the cupcake it should bounce back.
- Allow cupcakes to cool on a wire rack completely before filling and frosting.
Coconut cream cheese buttercream
- Using a hand or stand mixer with the paddle attachment combine butter and cream cheese on medium speed until combined, about 1 minute. Add in the powdered sugar 1 cup at a time and mix. Scrape the bowl down in between additions. Start with 4 cups and add an additional cup based on your preference if desired. Add in the vanilla, salt and the coconut milk. Mix on medium-high speed for 1-2 minutes until fluffy and combined.
- Once cupcakes are completely cooled using a paring knife cut out a small well in the center of each cupcake. Fill with chilled pineapple curd until just at the surface level of the cupcake. I didn't measure but I would guess this is around 1 teaspoon. Frost the tops of the cupcakes with coconut cream cheese buttercream using whatever method you prefer. Sprinkle the top of the cupcakes with sweetened, shredded coconut. Enjoy!