Pin it
These Coconut Pineapple Cupcakes with Purple Berry Frosting brighten up any party. I got the idea while enjoying a tropical cocktail one warm evening and wondered how those tasty flavors would work in a dessert. The mix of coconut, pineapple and juicy berries came out so amazing that these cute treats actually won my community's baking contest. They've become the summer dessert everyone always asks me to make.
Delightful Summer Treats
There's a bit of magic when you mix island flavors with fresh berries in these cupcakes. Every mouthful reminds you of sunny beaches with an unexpected berry surprise that gets everyone grinning. My pals were amazed at how nicely blackberry works with the traditional tropical combo, making these goodies really stand out.
From My Kitchen to Yours
- Fresh Flour: 2 cups double-sifted for that airy, soft texture.
- Sweet Pineapple: ½ cup juice straight from the fruit adds sunny flavor.
- Creamy Coconut: ½ cup whole milk gives the richest taste.
- Good Rum: 2 tablespoons if you want it, for that genuine flavor kick.
- Brown Sugar: ¾ cup pressed down for extra sweetness.
- Juicy Berries: 1 cup blackberries at perfect ripeness.
- Cream Cheese: 8 ounces softened for smooth frosting.
Pin it
Creating Cupcake Dreams
- Sweet Beginning
- Warm your oven to 350°F and whip butter with sugar until fluffy. Mix in eggs, pineapple and coconut to start the tropical magic.
- Flour Love
- Combine dry stuff and softly mix into wet ingredients just until they come together for the softest texture.
- Baking Time
- Put batter in paper liners and bake until your kitchen smells wonderful, around 20 minutes.
- Berry Beauty
- Mix cream cheese, butter and sugar until smooth. Add fresh berries to make that gorgeous purple topping.
- Final Touch
- Top cooled cupcakes with frosting and sprinkle with coconut, pineapple bits and berries for extra sparkle.
Pure Summer Joy
Each part adds something special to these cupcakes. The soft coconut cake blends with the smooth berry frosting while subtle rum hints take you straight to the beach. My house fills with the most amazing tropical smells during baking and gets everyone thinking about summer getaways.
Competition Winner Love
Winning first prize at our local baking showdown proved how truly unique these cupcakes are. From a simple drink idea, they turned into something wonderfully different. Seeing the judges smile with each bite was so rewarding and shows that sometimes the best treats come when you follow what feels right.
Sweet Kitchen Dreams
I sometimes swap in different berries for new colors and tastes. A bit more coconut or some lime zest makes fun variations. Adding rum syrup creates grown-up versions perfect for summer get-togethers, showing how flexible this treat can be.
Keeping Sweet Memories
These taste best when they're fresh and the frosting still looks pretty. Store any leftovers in the fridge but let them warm up before eating. When I take them to gatherings, I pack the frosting separately and add it there so they look perfect when served.
Pin it
Frequently Asked Questions
- → Can I make them early?
You can bake the cakes and prep the filling 1–2 days ahead. Wait to frost until right before serving to keep them fresh.
- → Why does the pineapple need to be drained?
Save the juice! It's great for making the batter more moist and tasty. Draining prevents soggy filling.
- → Can I add real rum?
If you'd like, swap the extract for 1 tablespoon of dark rum. The flavor will still come through, but it won't be as strong.
- → Why chop the coconut?
Smaller pieces are simpler to handle and eat. Big flakes can make it tricky to frost cleanly or enjoy without a mess.
- → Is it okay to use frozen berries?
Fresh berries are best for a vibrant look and taste. If you're using frozen, make sure to thaw and drain them completely first.
Conclusion
A cheerful dessert that pairs moist coconut cupcakes with pineapple centers and a burst of blackberry frosting. Awesome for sunny days and casual get-togethers.