Tropical Spice Cupcakes
Transport your taste buds to a tropical paradise with these irresistible Tropical Spice Cupcakes! Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these cupcakes are elevated by the sweet and tangy notes of crushed pineapple and creamy coconut milk. Shredded coconut adds a delightful texture, while a hint of vanilla ties it all together. Perfectly moist and spiced, these cupcakes are a breeze to prepare, with just 20 minutes of prep time and an 18-minute bake time. Serve them as is for a naturally flavorful treat, or top them with a light cream cheese or coconut frosting for an extra indulgent island-inspired dessert. Whether it's a summer gathering or a cozy evening treat, these easy-to-make cupcakes are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup crushed pineapple, drained
- 0.25 cup coconut milk
- 0.5 cup shredded coconut, unsweetened
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time to the sugar-butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the flour mixture in three additions, alternating with the coconut milk. Start and end with the flour mixture, mixing just until combined. Avoid overmixing.
Gently fold in the crushed pineapple and shredded coconut using a spatula, ensuring they are evenly distributed but without overmixing.
Scoop the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
These cupcakes can be enjoyed as is or paired with a lightly sweetened cream cheese or coconut frosting for an extra tropical touch.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 18.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
