Welcome to a sweet escape! As the sun dips lower and the whispers of autumn begin to call, we’re holding onto every last ray of summer sunshine with a truly special treat. Today, we’re thrilled to share a delightful tropical cupcake recipe from our talented contributor, Lauren of Crave. Indulge. Satisfy. Get ready for a burst of sunshine in every bite, perfectly rounding off our beach-themed week with an irresistible flavor of the tropics. Lauren is here to whisk us away…

Contents

Tropical Pineapple Cupcakes: Your Sweet Farewell to Summer

The golden days of summer are gracefully drawing to a close, and with them, the vibrant energy of beach season. While the cozy embrace of fall baking eagerly awaits, I couldn’t let this season pass without sharing one last, quintessential summer-themed cupcake recipe. For me, summer means fresh, juicy pineapple. Every visit to the local farmer’s market invariably ends with a beautiful, spiky crown of pineapple in my basket. It’s an absolute favorite – that perfect harmony of sweet and tart in every glorious bite is simply unmatched.

I’d been dreaming up ways to weave this beloved fruit into a cupcake, and when I mentioned the idea of a pineapple-infused treat to Carrie, her enthusiasm was infectious! She not only loved the concept but also sparked an incredible idea for the garnish: Martha Stewart’s exquisite dried pineapple flowers. And so, with immense excitement, I present to you my signature Tropical Pineapple Cupcakes, crowned with these stunning, edible dried pineapple blossoms.

Crafting the Perfect Tropical Cupcake Base

Let’s first delve into the heart of this recipe: the cupcake itself, before we move on to its show-stopping adornment. These aren’t just any cupcakes; they’re a symphony of tropical flavors and textures, designed to evoke the spirit of a sun-drenched island. Starting with a classic, moist yellow cake base, we elevate it into a tropical paradise by incorporating both tender crushed pineapple and delicate sweetened shredded coconut. The result is a cupcake that is remarkably fruity, incredibly light, and utterly refreshing.

With every delightful forkful, you’ll experience the succulent chewiness of pineapple pieces mingling with the subtle, sweet crunch of coconut flakes. This harmonious blend creates a truly memorable texture that perfectly complements the cake’s tenderness. And what could possibly complete such a tropical dream? A generous swirl of rich, tangy cream cheese frosting, of course! Its creamy consistency and bright flavor provide the ideal counterpoint, making these cupcakes an absolutely perfect indulgence to savor during these lingering days of summer.

The Elegant Touch: Mastering Dried Pineapple Flowers

Now, let’s talk about the mesmerizing dried pineapple flowers – the elegant secret weapon that transforms these delicious cupcakes into true culinary masterpieces. If you, like me, are a proud owner of Martha Stewart’s iconic Cupcakes book, then you’ve undoubtedly encountered these delicate, ethereal pineapple blossoms numerous times. As you flip through page after page, gazing in awe at her magnificent recipes and exquisite decorations, these flowers likely caught your eye.

I must confess, for the longest time, I would always skip over this particular section. The idea of crafting such intricate flowers felt incredibly intimidating, leading me to believe it was beyond my capabilities. “There’s no way I could make that flower,” I’d think. However, thanks to Carrie’s brilliant suggestion, this time around, I decided to cast aside my hesitation and embrace the challenge. “Heck, why not give the pineapple flower a try?” I mused.

I turned to pages 222-223 in Martha’s indispensable book, dedicating ample time to studying the step-by-step pictures and carefully reading the directions not just once, but about five times, to ensure I grasped every detail. Finally, armed with a sharp knife and a newfound determination, I began carefully slicing away at my pineapple. My mission was clear: to create these stunning, delicate flowers to perfectly adorn my tropical pineapple cupcakes.

I must say, for a first attempt, I was genuinely thrilled with how the flowers turned out! What once seemed like an insurmountable task proved to be far less intimidating than I had imagined. The process, while requiring a bit of patience and precision, was incredibly rewarding. I’m already looking forward to trying it again, perhaps experimenting with different thicknesses or drying times. These flowers aren’t just beautiful; they’re an edible testament to the magic of simple ingredients transformed.

As we bid adieu to the vibrant energy of summer, I sincerely hope you’ll feel inspired to try this recipe and, especially, to craft these beautiful dried pineapple flowers. They add an unforgettable touch of elegance and a whisper of the tropics to any occasion.

Tropical Pineapple Cupcakes: The Full Recipe

This recipe, crafted by the talented Lauren Kapeluck, yields 12 perfectly portioned, incredibly flavorful cupcakes. Follow these detailed steps to bring a taste of the tropics into your kitchen.

Ingredients for The Deliciously Moist Cake:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature
1 8oz can crushed pineapple, well drained
1/2 cup sweetened shredded coconut

Instructions for Baking Your Tropical Pineapple Cupcakes:

Prepare Your Oven and Muffin Pans: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin pan with paper cupcake liners. This ensures easy removal and a clean finish.
Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until they are thoroughly combined. Whisking helps to evenly distribute the leavening agents and prevent lumps.
Cream Butter, Sugar, and Vanilla: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, granulated sugar, and vanilla extract for about 2 minutes on medium speed. This step is crucial for incorporating air, which results in a lighter, fluffier cupcake texture.
Incorporate Eggs: Add the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Gradually Add Flour Mixture: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can lead to tough cupcakes. A few streaks of flour are fine; you’ll mix it fully in the next step.
Fold in Pineapple and Coconut: Gently stir in the well-drained crushed pineapple and the sweetened shredded coconut using a spatula. Mix until just combined, ensuring the fruit and coconut are evenly distributed throughout the batter.
Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each approximately 2/3 full. This allows room for the cupcakes to rise without overflowing.
Bake to Golden Perfection: Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Baking times can vary, so keep an eye on them towards the end.
Cooling Process: Let the cupcakes cool in the muffin pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy.
Decorate and Enjoy: Once the cupcakes are entirely cool, they are ready to be frosted generously with the luscious cream cheese frosting and adorned with your beautiful dried pineapple flowers.

Rich & Tangy Cream Cheese Frosting:

1 stick (1/2 cup) unsalted butter, softened to room temperature
6 oz cream cheese, softened
2 1/2 cups confectioner’s sugar (powdered sugar)
1/2 tsp pure vanilla extract

Instructions for the Cream Cheese Frosting:

Cream Butter and Cream Cheese: In the bowl of a stand mixer, cream together the softened unsalted butter and softened cream cheese for about 2-3 minutes until the mixture is light, fluffy, and perfectly creamy. Ensure there are no lumps of cream cheese.
Gradually Add Confectioner’s Sugar: With the mixer on low speed, gradually add the confectioner’s sugar, mixing well until fully incorporated. Be sure to scrape down the sides of the bowl frequently to ensure all ingredients are mixed. Once all sugar is added, increase speed to medium and beat for another minute until smooth.
Mix in Vanilla: Stir in the vanilla extract until just combined. Avoid overmixing once the vanilla is added.
Pipe and Decorate: Transfer the icing to a piping bag fitted with a large round tip (or your favorite decorative tip) and swirl generously on top of each cooled cupcake. If you don’t have a piping bag, simply use an offset spatula or knife to spread the frosting.

The Exquisite Dried Pineapple Flowers:

1 whole fresh pineapple

Instructions for Making Dried Pineapple Flowers:

For detailed step-by-step instructions on how to create these stunning dried pineapple flowers, please refer to the comprehensive online tutorial from Martha Stewart, which can be found HERE. This guide will walk you through the slicing, drying, and shaping process to achieve perfect blossoms.
Chef’s Tip: During the process, I discovered that removing the small pineapple “eyes” (the tough, dark spots) was significantly easier and more precise using a 1/4 tsp measuring spoon instead of a small melon baller. This little trick ensures a cleaner, more refined look for your flowers.

Serving Suggestions & Storage Tips

These Tropical Pineapple Cupcakes are best enjoyed fresh, allowing the vibrant flavors and moist textures to truly shine. They make a perfect dessert for backyard barbecues, summer parties, or simply as a delightful afternoon treat with a cup of iced tea or a refreshing fruit punch.

Presentation: Arrange them beautifully on a tiered stand to showcase the elegant dried pineapple flowers. A sprinkle of toasted coconut flakes around the base of the cupcake can also add an extra touch of visual appeal and flavor.
Storage: Due to the cream cheese frosting, it’s best to store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture. The dried pineapple flowers will hold up well, but refrigeration can make them slightly less crisp.

As summer’s vibrant chapter draws to a close, let’s savor these precious final moments with flavors that transport us to sunnier shores. Whether you’re spending them by the pool, at a farewell picnic, or simply relaxing at home, I hope these Tropical Pineapple Cupcakes bring a little extra sweetness and sunshine to your day. Enjoy every last bite, and thank you for joining me on this delicious journey!