Pineapple Cupcakes 🍍

Featured Product:

Organic Desiccated Coconut (Medium)

Shop Now
JustIngredients Organic Desiccated Coconut (Medium)

We reckon Prue Leith would give these tropical treats a thumbs up! 👍


335g All-purpose flour
65g Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
250g Pineapple chunks
120ml Almond milk
60ml Olive oil
1 teaspoon Vanilla extract
400ml Full fat coconut milk refrigerated overnight
3 - 4 tablespoons Icing sugar



Preheat the oven to 180C and line a muffin tray with cupcake cases. In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.

Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.

Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.


Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.

Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated

Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with dried pineapple pieces and enjoy!

Browse more Recipes

Easy Easter Quiche 🥚

Enjoy this easy Easter quiche for a lovely springtime lunch!

Gluten Free Vegan Waffles 🧇

There's only 7 ingredients required to make these gorgeous gluten free waffles and only 30 minutes of your time!

Vegan Deviled "Eggs" 🥚

Missing your favourite bite-sized food this Easter now you've gone vegan? Don't go without! Give this plant-based deviled egg recipe a try...