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Coconut Pineapple Cherry Cupcakes

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Coconut Pineapple Cherry Cupcakes
2011-05-28 Desserts
5 67

These cupcakes are packed with flavor from the white chips, cherries, and pineapple. The creamy coconut toasted topping is perfect.

  • Servings: 24


1 cup Sugar
⅔ cup Vegetable Oil
2 Eggs
1 cup Orange Juice
3 cups All Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
¾ tsp Salt
1× 8 oz can Crushed Pineapple, drained
½ cup Chopped & Drained Maraschino
1 cup Vanilla or White Chips
1 cup Flaked Coconut
⅓ cup Sugar
2 Tbsp Butter, melted


Preheat oven to 375 degrees. In a large bowl, beat sugar, oil, eggs, and orange juice with an electric mixer until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt. Stir into orange juice mixture just until moistened. Fold in pineapple, cherries, and chips. Fill 2 greased or paper lined muffin tins 2/3 full. Combine remaining ingredients and sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes, or until golden brown. Remove from pans and cool on a rack.