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Pineapple Turmeric Cupcakes with Coconut Frosting

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x


These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting!


  • 1 cup crushed pineapple
  • 8 pitted medjool dates
  • 1/2 cup light coconut milk ((or any non-dairy milk))
  • 1 1/4 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp turmeric

Coconut Frosting

  • Cream from a 15-oz can of full-fat coconut milk, chilled ((*see note))
  • 12 tbsp sweetener of choice
  • Unsweetened shredded coconut


  1. Preheat the oven to 350F.
  2. In a blender, combine the pineapple, dates, and coconut milk. Blend on high until well combined.
  3. Add the oat flour, baking powder, and turmeric. Blend very briefly just to combine.
  4. Divide into 6 lightly greased muffin cups filling each 3/4 of the way. Smooth the tops.
  5. Bake for 25 minutes at 350F. 
  6. Remove from the oven and cool completely.
  7. For the frosting, whisk/beat together the coconut cream and sweetener until light and smooth.
  8. Frost your cooled cupcakes, top with shredded coconut, and enjoy!


*Or you can use a couple of these little cans of coconut cream, they tend to have even better texture for frosting