Pineapple & Coconut Gingerbread Cupcakes {Recipe}
November 25, 2014Gingerbread 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.
- Let cool fully.
- Once cool, top with some marshmallow creme and a small dab of crushed pineapple.
Enjoy!
For other delicious dessert recipes, check out my Cake Batter Cobbler, my No-Bake Pumpkin Pie and my Coconut Milk Pudding.