Moist Pineapple Cupcakes with Cream Cheese Frosting

For the Cupcakes:

• 2 ¾ cups (12.33 oz) all-purpose flour
• 2 ¼ tsp baking powder
• ½ tsp salt
• 1 cup (8 oz) unsalted butter, room temperature
• 1 ½ cups (10.5 oz) granulated sugar
• 2 packets pineapple Kool-Aid powder (.16 oz each) or substitute pineapple extract
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (8 fl oz) milk

For the Buttercream:

• ¾ cup (6 fl oz) pasteurized liquid egg whites
• 6 cups (24 oz) powdered sugar
• ½ tsp salt
• 6 sticks (24 oz) unsalted butter, room temperature
• 1 tbsp coconut extract

To Assemble:

• 1 cup pineapple chunks, finely chopped
• 1 cup toasted shredded coconut
• Brown gel food coloring
• Yellow gel food coloring
• Green gel food coloring

To Make the Cupcakes:

• Line 24 muffin tins with papers and preheat oven to 350°F. Sift together flour, baking powder, and salt; set aside.
• Beat sugar, room-temperature butter, and pineapple flavor (Kool-Aid or extract) on medium speed until light and fluffy, about 3–5 minutes.
• Add eggs one at a time, beating well after each, then mix in vanilla.
• Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, mixing until just combined.
• Fill liners about ¾ full and bake at 350°F for 20–22 minutes. Cool completely before filling and decorating.

To Make the Buttercream:

• Mix egg whites, powdered sugar, and salt on low until the sugar is moistened. Beat on medium for 5 minutes, scraping the bowl as needed.
• Add softened butter in 1–2 tablespoon increments on medium-low until incorporated. Mix in coconut extract, then beat on medium for 10 minutes until light and creamy.
• Reserve several cups of buttercream for piping the tops and the small buttercream pineapples.

To Assemble:

• Cut a cone-shaped hole from the top of each cupcake and fill with finely chopped pineapple. Trim the removed cone and replace the top.
• Pipe a large swirl of coconut buttercream on each cupcake. Heat a metal spatula in hot water, dry it, and press it gently on the buttercream while sliding to create a flat, even top.
• Roll the sides of each cupcake in toasted coconut, keeping the tops clear.
• Color portions of buttercream green, yellow, and brown. Layer brown and yellow on plastic wrap, roll into a cylinder, and place snipped-side down into a piping bag. Pipe a 1-inch cylinder in the center of each cupcake, then switch to a small star tip and pipe stars all over the cylinder to form the pineapple texture. Add green leaves on top.
• Store in an airtight container in the refrigerator for 3–4 days. For best flavor and texture, bring to room temperature before serving.

This recipe uses pineapple Kool-Aid to flavor the cupcakes; if you prefer, substitute 1½ tsp pineapple extract or another concentrated pineapple flavor.

To toast coconut: spread shredded coconut on a baking sheet and toast at 350°F, stirring every 3–4 minutes until golden. Timing varies by moisture level; expect several short cycles until browned.