Just what you’ve all been waiting for, a recipe! Since the Coconut Porter Pineapple cupcakes are fresh on my mind (and fresh off my plate), that’s the recipe secret I’m going to give out. I’m going to go with the sans-pineapple filling part since I didn’t really master that yet. Check it out:
Coconut Porter Pineapple cupcakes
Yield: About 2 dozen cupcakes, maybe a little more
- 1 1/2 cups butter (or margarine), room temperature
- 3 cups white sugar
- 5 large eggs
- 1/2 cup flavored beer (I used a coconut porter)
- 1/2 cup pineapple juice
- 3 cups flour
- 1 tsp vanilla extract
- Preheat oven to 350 degrees, put cupcake liners in cupcake pan.
- Beat butter with electric mixer until creamy. Add sugar gradually, 1 cup at a time and blend well.
- Add eggs 1 at a time and mix well between each addition.
- Combine 1/2 cup pineapple juice and 1/2 flavored beer in a small bowl or measuring cup. (If you don’t have pineapple juice, you could just use a full cup of beer) Set aside to be used in next step.
- Add flour to butter mixture alternating with beer/pineapple juice mixture. Begin and end with flour.
- Stir in vanilla extract, for added coconut flavor in the batter you could add 1 tsp coconut extract, but not necessary. I added coconut flakes in the frosting to get more of the coconut flavor to come out.
- Scoop batter into cupcake papers by 1/3 cup. Batter should fill cupcake paper about 2/3 of the way.
- Bake at 350 degrees for 25-30 minutes, let rest in pan a few minutes before removing to cool.
What’s that? You want to put frosting on them too? Okay, here’s my favorite cream cheese frosting mix:
Cream Cheese Frosting
- 1/2 cup butter or margarine, soft
- 8 oz. package cream cheese (I often use fat free to spare me the extra calories, haha!)
- 4+ cups powdered sugar
- 1 tsp vanilla
- (optional) 1 travel sized bottle of coconut rum
- Cream butter and cream cheese together with an electric mixer.
- Add powdered sugar, 1 cup at a time and blend well in between additions.
- Add vanilla & coconut rum, blend well. Add more powdered sugar until desired consistency is achieved.
- Frost cupcakes when cooled. If you want coconut flakes, spread a bunch out on a plate and dip your freshly frosted cupcake into the flakes, they will stick to it beautifully!
And there you have it. If you do make these, please come back and leave me a comment about how they turned out for you! I’d love to hear it. If you can’t find a coconut porter like the one Maui Brewing Company makes, you could substitute with some other fun flavor of beer… be creative! Of course you could make these without the beer, but what fun is that?