2 1/4 cups cake flour
 1 egg, plus 5 egg whites
 1 cup crushed pineapple, with juice
 1 tablespoon light rum
 1 cup sugar
 1 tablespoon baking powder
 3/4 teaspoon salt
 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1 tablespoon pieces
 1/4 sweetened shredded coconut
 6 tablespoons unsalted butter, softened
 5 cups confectioners’ sugar
 3 tablespoons pineapple juice
 1 teaspoon pineapple extract
 1/4 cup dried or candied pineapple, finely chopped
 2 cups sweetened shredded coconut (if you want it toasted, directions are above)
 16-18 whole dried or candied pineapple chunks
To make the cupcakes: Preheat the oven to 325 degrees. Line a muffin pan with cupcakes liners.
Beat the whole egg and egg whites together in a medium bowl. Add the crushed pineapple and rum and beat until thoroughly combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt and mix on low. Add the butter one piece at a time and beat until the mixture resembles wet sand.
With the mixer still on low, slowly add one cup of the egg mixture to the flour mixture. Increase the speed to medium and beat until light and fluffy. Reduce the speed to medium low and slowly add the remaining egg mixture in a steady stream. Once all of the egg mixture is added, stop the mixer and scrape the bowl with a rubber spatula. Return the mixer to medium speed and beat for another 30 seconds.
Fill each cupcake liner with 3 tablespoons of batter. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. The tops should be a light golden brown.
Transfer the cupcakes to a wire cooling rack and allow to cool completely before frosting.
To make the frosting: In a large bowl, cream the butter and one cup of the sugar together until combined. Add another cup of sugar and beat until combined, then add the pineapple extract and stir well. Add another cup of sugar and beat until combined before adding about half of the pineapple juice. Beat until well mixed and add another cup of sugar. Beat until fluffy, then add the remaining pineapple juice and sugar. Beat until the mixture is light and fluffy. Finally, stir in the chopped pineapple until incorporated.
Serve and Enjoy!
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