Pineapple Coconut Dream Cupcakes

Fluffy Goodness!

It's day 2, and I am cooking with Chobani! Yesterday I created my Greek Bacon and Cheese Onion Dip which was a big hit, thanks to the wonderful people at Chobani, who provided me with plenty of wonderful Greek yogurt, to create some new recipes.

Who doesn't love a nice, moist, cupcake, or as I call them “Fluff Cakes™”!  

I decided I wanted to create a cupcake that would not only taste great, but it needed to be fluffy!  Yes, I said fluffy people, the kind of fluff that when you bite into it, you're like, WOW, that's a moist cupcake...

My Pineapple Coconut Dream Cupcakes accomplishes this and more...

After about 25 minutes in the oven at 325 degrees, yes...I am cooking them low and slow...you have cupcake goodness in your presence.

I allowed the cupcakes to cool and then topped them with about 1/2 a tablespoon of my homemade fluff glaze....yes, that's the only way to describe it...!

These cupcakes are so good, and don't forget about the little bites of pineapple in each fluffy bite...

I know what you're thinking....because I am thinking the exact same thing, enough with all the pictures....LET'S EAT!


Pineapple Coconut Dream Cupcakes  

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 36-48 regular size cupcakes

Ingredients: 

3 cups sugar

3 cups flour

½ cup Non-fat Vanilla Chobani yogurt
2 sticks butter, room temperature
4oz. cream cheese, room temperature
1/2 cup vegetable oil
6 eggs, room temperature
1 cup pineapple juice
1 cup crushed pineapple, drained, patted dry
1 cup coconut, shredded
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
Coconut fluff glaze (recipe below)
cupcake liners

For the Glaze:

1 stick butter, room temperature 

½ cup Non Fat Vanilla Chobani Yogurt
4oz. Cream Cheese, room temperature
1 teaspoon vanilla

3 cups confectioners sugar
1 cup coconut, shredded

Directions:

Preheat oven to 325 degrees. 

To prepare the glaze, in a mixer, mix butter,yogurt and cream cheese for about 2 minutes, add vanilla, sugar, and coconut, mix well and set aside. 

Line muffin tins with liners and  set aside. In a mixer add butter, cream cheese and sugar, beat well for about 4 minutes. Add vanilla and vegetable oil and mix well for about 30 seconds. Add eggs one at a time beating 15 seconds between each addition.

In a separate bowl add flour, salt and baking powder, mix well. Add flour and pineapple juice to egg/cream mixture in 3 batches ending with flour. Beat 20 seconds between each addition. Do not over mix.

Take coconut and crushed pineapple, toss in about 1-2 tablespoons of flour, add to cake batter and mix for about 20 seconds. Add mixture to prepared cupcake liners and  bake for 25-30 minutes are until a toothpick inserted comes out clean.

Allow cupcakes to rest about 5 minutes, then transfer to cooling rack to cool about 20 minutes. Top with about 1/2 a tablespoon of glaze in the center of cup cake, glaze will spread out on it's own, and garnish with extra coconut. Enjoy!