Tag Archives: pineapple desserts

Pineapple Coconut Buttercream

The first time I made this frosting four years ago, it was actually a happy accident. I don’t remember the details, but it basically boils down to me deciding to make frosting for the cupcakes I’d just baked and realizing that I was down to one stick of butter. Most butter creams require 2 or 3. What’s a girl to do? After throwing a mild temper┬átantrum about how unfair it is that these things always happen to me (not my fault at all of course), I decided I was going to throw some of the left over pineapple puree into the mixer and pray to the baking gods that I’d end up with something useful.┬áThankfully it worked, and now I make it at least once a year for my friend Jenn’s birthday. I’ve offered to bake her all sorts of other things, but she wants her gluten-free pineapple cupcakes with pineapple butter cream. She even sneaks in a few casual reminders in the month preceding her birthday, just to make sure I don’t forget.



  • 1 stick of butter at room temperature
  • 1/2 cup of pureed pineapple*
  • 2 Tsp of coconut extract
  • 5-7 cups of powdered sugar


  • In a stand mixer (or using a hand mixer if that is all you have), whip together puree, extract, and butter. It’ll look a little strange, but it will all come together in the end.
  • Add in the powdered sugar a cup at a time until your frosting reaches the desired consistency.
  • Whip frosting on high for an additional 3-5 minutes to make it extra light and fluffy.

Really easy, right? I do cheat a little when it comes to the actual cake part; I modify a box of the Kind Arthur’s Gluten-Free Yellow Cake Mix. Just replace the water with pineapple juice, and throw in a tablespoon of coconut extract, easy peasy.

* To make sure the frosting stays smooth and light, I like to puree fresh pineapple in my blender until the texture is perfectly silky. Canned puree will work just fine, but the frosting texture will be a little lumpy.

* This frosting pairs really well with toasted coconut. Make your cupcakes a little extra special by baking shredded coconut in the oven until is light brown, letting it cool, then sprinkling it over your freshly frosted cupcakes.