12 Serves
55 Mins
7 g
32 g
10 g
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
62 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
196 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then fold in the finely chopped pineapple and coconut cream.
Gradually combine the wet and dry ingredients until just incorporated, then divide the batter into the prepared cupcake liners.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Butter
Sugar
Coconut Cream
Egg
Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
62 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g