Best Tropical Honeymoon Cupcakes Recipes

ALOHA CUPCAKES

Aloha Cupcakes image

A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 19

Ingredients

1-1/4 cups cake flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup sugar
1/2 cup canola oil
1 teaspoon coconut extract
1/2 cup coconut milk
1/2 teaspoon white vinegar
PINEAPPLE FROSTING:
1/2 cup shortening
1/2 cup butter
4 cups confectioners' sugar
1/2 cup finely chopped fresh pineapple
3 tablespoons unsweetened pineapple juice
TOPPING:
1/2 cup sweetened shredded coconut, toasted
1/2 cup coarsely chopped macadamia nuts, optional

Steps:

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Nutrition Facts : Calories 533 calories, Fat 29g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 67g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.

TROPICAL CUPCAKES WITH FLUFFY GINGERED FROSTING

Tropical Cupcakes with Fluffy Gingered Frosting image

Looking for a dessert with a tropical twist? Then check out these delicious cupcakes made with Original Bisquick® mix and frosted with Betty Crocker® whipped fluffy white frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 18

Number Of Ingredients 12

Ingredients

2 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup butter or margarine, softened
1/3 cup milk
2 eggs
2 tablespoons lime juice
1 teaspoon vanilla
1 cup coarsely chopped mango (from 20-oz jar)
1 tablespoon finely grated lime peel
1 can (12 oz) Betty Crocker™ Whipped fluffy white frosting
2 tablespoons finely chopped crystallized ginger
1/2 cup flaked coconut, toasted

Steps:

Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 260 mg, Sugar 19 g, TransFat 2 g