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coconut cupcakes with pineapple curd

Coconut Cupcakes with Pineapple Curd

Moist coconut cupcakes filled with a sweet pineapple curd and topped with a tangy coconut cream cheese buttercream.
Print Recipe Pin Recipe
Cook Time 18 minutes
Course Dessert
Servings 24 cupcakes

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!

Notes

Cupcakes can be stored in an airtight container at room temperature and are best eaten within 2-3 days. You can also store the cupcakes in the refrigerator. Let come to room temperature before eating for best texture. 
Sweetened, shredded coconut is important for taste and texture. I don't recommend substituting for any other form of coconut.
Be sure to use full fat, canned coconut milk, not the coconut milk in the refrigerator section. 
Keyword coconut, Cupcakes, desserts, pineapple