Whole Wheat Pineapple Coconut Cupcake

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I was asked by a couple of my followers to post my recipe for these cupcakes, this is a family recipe that my grandmother used to make, she didn't make a cupcake but she made a double decker sheet cake, and she didn't use whole wheat, but it was GOOD! So here is the recipe, I hope you like it, and let me know how they turn out.  I think I am going to make these cupcakes for Easter Sunday dessert.

Ingredients

2 1/2 cups of whole wheat white flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup light brown sugar

1 tsp vanilla

1 cup buttermilk *Homemade

2 eggs *Brown Fresh Eggs

1 tsp white vinegar

1/3 cup coconut milk

1 cup canola oil or applesauce

1/4 cup fresh pineapple juice

1/4 cup chopped fresh pineapple

Set oven to 350

Mix wet ingredients, and then add dry ingredients until well blended. Fill cupcakes cups 1/2 way. Bake for 20 minutes, for standard cupcakes, bake for 12 minutes for mini cupcakes.  Let cool on wire rack.

Cream Cheese Pineapple Frosting

8oz package of cream cheese (softened)

1 stick of unsalted butter (softened)

3 cups of powdered sugar
1 tsp vanilla

Fresh pineapple juice w/ chopped pineapples in it

Coconut (sweetened or unsweetened whichever you prefer)

Mix cream cheese and butter together, and add powdered sugar in 1 cup at a time, add some fresh pineapple juice (not too much).

~Now for one of my secrets: Warm your fresh pineapple mixture on the stovetop, and then dip your cupcake in the mixture (it will seep into the cupcake and make it so moist and juicy! Frost and dip in coconut~

ENJOY!!

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