Coconut-Pineapple Cupcake Recipe - Kraft Recipes Top
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Coconut-Pineapple Cupcake Recipe

Prep Time
Total Time

24 servings

Enjoy piña colada flavor for dessert with our Coconut-Pineapple Cupcake Recipe! This pineapple cupcake recipe makes delightful and delicious desserts.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.

Special Equipment Needed

How to Store Cupcakes

Keep refrigerated.

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 9g
Saturated fat 6g
Cholesterol 25mg
Sodium 75mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 27g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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