Photo: Deva Williamson
Pineapple Cupcakes with Coconut Cream
16 ingredients
20 min + 20 min
12
openrecipes
An escape to paradise in (perfectly portioned) cupcake form! Plus photo how-tos on turning coconut milk into a rich, frothy cream!
Estimated Nutrition (whole recipe, rough)
1230
Calories
40g
Protein
48g
Fat
160g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can 14 Ounce Can, Coconut Milk, Refrigerated
- ½ cups Whole Wheat Flour
- ½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ cups Canola Oil
- ⅔ cups Granulated Sugar
- 2 Eggs
- ½ cups Plain Nonfat Greek Yogurt
- 2 teaspoons Vanilla Extract
- 1 teaspoon Canola Oil
- 20 ounces, weight Canned Pineapple Slices, Cut Into Bite-sized Pieces
- 3 Tablespoons 100% Pure Maple Syrup
- ⅔ cups Coconut Cream (from A 14-ounce Can Of Coconut Milk)
- 2 Tablespoons Granulated Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes