#vanillasunset

These Tropical Vanilla Sunset Cupcakes are a tasty treat that will make your dessert table taste like a tropical paradise. They are both pretty and tasty, with a moist vanilla cupcake base filled with pineapple, coconut, and cherries and a colorful frosting that looks like a sunset.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed pineapple, drained. 1/2 cup shredded coconut. 1/4 cup maraschino cherries, chopped. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup coconut milk. 1 tsp vanilla extract. Yellow, orange, and pink food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix flour, baking powder, and salt together in a bowl with a whisk. In a different bowl, beat the butter and sugar together until they are fluffy and light. When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition. Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Crush the pineapple, shred the coconut, and chop the maraschino cherries. Put about two thirds of the batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Before frosting, let the cupcakes cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Powdered sugar, coconut milk, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put frosting into three bowls. Use food coloring to make one bowl yellow, one orange, and one pink. Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top. If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries. Take a bite of the tropical sunset cupcakes and enjoy them!

Prep Time: 25 minutes

Cook Time: 18-20

These Tropical Vanilla Sunset Cupcakes are a tasty treat that will make your dessert table taste like a tropical paradise. They are both pretty and tasty, with a moist vanilla cupcake base filled with pineapple, coconut, and cherries and a colorful frosting that looks like a sunset.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed pineapple, drained. 1/2 cup shredded coconut. 1/4 cup maraschino cherries, chopped. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup coconut milk. 1 tsp vanilla extract. Yellow, orange, and pink food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix flour, baking powder, and salt together in a bowl with a whisk. In a different bowl, beat the butter and sugar together until they are fluffy and light. When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition. Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Crush the pineapple, shred the coconut, and chop the maraschino cherries. Put about two thirds of the batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Before frosting, let the cupcakes cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Powdered sugar, coconut milk, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put frosting into three bowls. Use food coloring to make one bowl yellow, one orange, and one pink. Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top. If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries. Take a bite of the tropical sunset cupcakes and enjoy them!

Prep Time: 25 minutes

Cook Time: 18-20

These Tropical Vanilla Sunset Cupcakes are a tasty treat that will make your dessert table taste like a tropical paradise. They are both pretty and tasty, with a moist vanilla cupcake base filled with pineapple, coconut, and cherries and a colorful frosting that looks like a sunset.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup crushed pineapple, drained. 1/2 cup shredded coconut. 1/4 cup maraschino cherries, chopped. For the frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup coconut milk. 1 tsp vanilla extract. Yellow, orange, and pink food coloring.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a pan. Mix flour, baking powder, and salt together in a bowl with a whisk. In a different bowl, beat the butter and sugar together until they are fluffy and light. When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition. Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Crush the pineapple, shred the coconut, and chop the maraschino cherries. Put about two thirds of the batter into each cupcake liner. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Before frosting, let the cupcakes cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Powdered sugar, coconut milk, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put frosting into three bowls. Use food coloring to make one bowl yellow, one orange, and one pink. Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top. If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries. Take a bite of the tropical sunset cupcakes and enjoy them!

Prep Time: 25 minutes

Cook Time: 18-20