Enjoy a little blast of the tropics with these EASY vegan pineapple cupcakes, topped with fluffy coconut whip cream!
Waaassup, friends! Today I’ve got an island inspired dessert on the menu for ya. These pineapple infused cupcakes will bring those island feels to you, even if you’re like me and are currently island-less. I am lucky enough to be in the beautiful city of Kelowna, BC at the moment, though! So while I may not have an island, at least I got the Okanagan Lake. Personally, I haven’t had a tropical vacation in a few years. SO, if I can’t go to an island this summer, I’m gonna bring the island to me – and you of course! It’s okay though, as much as I’d love to be sipping coconut water out of a big ass coconut on some tropical beach, I’d say cupcakes are a pretty good alternative! Cupcakes are always a good alternative.
Let’s get started, shall we?
These cupcakes are packed full of crushed pineapple, contain no oil (just like my Vegan Chocolate Oreo Cake), and are topped with good old coconut whip cream. Is that not amazing? They’re light, moist AF, and super refreshing – basically a perfect summer dessert. Plus, what’s not to love about pineapple and all it’s badass health benefits?
Pineapple, you da bomb.
This recipe is so extremely simple – 1 bowl for the cupcakes, 1 bowl for the whip cream and almost no time at all. Simple ingredients, too. This is one of those desserts that you can easily whip up on the fly that will please everyone! They’re got that stickiness of pineapple upside down cake, in convenient grab and go form. The combo of pineapple infused cake and coconut whip cream make these gems the real island deal. They’re almost like an alcohol free, edible piña colada!
Sweet. Fruity. Tropical. Mmm. Next time you’re daydreaming about an island getaway, these will make you feel like you’re almost there! Enjoy, friends!
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!