Gingerbread recipes are so popular during this time of year, and this recipe I’m going to share with you today for Pineapple & Coconut Gingerbread Cupcakes is so simple, so delicious and fairly healthy. I start this recipe with a store-bought gingerbread cookie mix, but instead of adding oil and eggs (as the box’s recipe dictates), I add crushed pineapple for moisture. I also add some shredded coconut to round out the tropical flavor. It really is a lovely, sweet cupcake that is a wonderful addition to any Holiday party.

Let’s get to the recipe now, shall we?

Pineapple & Coconut Gingerbread Cupcakes {Recipe}

Ingredients:

• Gingerbread cookie mix
• 1 cup crushed pineapple
• 1/4 cup shredded coconut
• Marshmallow creme, for frosting

Directions:

• Preheat oven to 350 degrees F.
• Combine the cookie mix, pineapple and coconut in a mixing bowl.
• Pour into greased cupcake molds.
• Bake for 13-16 minutes, until a toothpick inserted into the center comes out clean.


Pineapple & Coconut Gingerbread Cupcakes

• Let cool fully.


Pineapple & Coconut Gingerbread Cupcakes

• Once cool, top with some marshmallow creme and a small dab of crushed pineapple.


Pineapple & Coconut Gingerbread Cupcakes

Enjoy!

For other delicious dessert recipes, check out my Cake Batter Cobbler, my No-Bake Pumpkin Pie and my Coconut Milk Pudding.

 

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