One Bowl Yum-Yum Cupcakes (oil and dairy free!)
- By Amy Dong
- Published Aug. 16, 2016
- Updated Jul. 17, 2023
These One Bowl Yum-Yum Cupcakes are supremely moist without the need for any oil or dairy! They’re topped with a coconut whipped cream that’s simply divine.
So, that yum-yum cake we made awhile ago was SUCH a hit, we went and made you the cupcake version.
There aren’t many cupcakes that are as summery as this one. It’s loaded with pineapple and coconut, which is like Maui in a baby cake.
No butter, no oil, no grease needed. The tender-moist texture comes entirely from pineapples. That’s about as summer-friendly as you can get.
Plus, you only need one bowl for the cupcake batter. Just one.
These are one of my family’s favorite cupcakes, courtesy of the super soft-moist-tender golden texture.
Rather than making these cupcakes heavy with traditional frosting, I opted for this amazing coconut whipped cream, which transforms a couple of ingredients into a pillowy soft and fluffy whipped cream.
The entire thing is an irresistible, melt-in-your-mouth, tropical cupcake everyone will inhale.
P.S. Nobody will be mad if you serve Yum-Yum Cupcakes for breakfast.
Did you make this?
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One Bowl Yum-Yum Cupcakes (oil and dairy free!)
Ingredients
For the Cupcakes:
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ tsp table salt
- 1 1½ cups granulated sugar
- 2 large eggs
- 2 cups crushed pineapple with juices
- 1 tsp pure vanilla extract
For the Coconut Whipped Cream:
- can full-fat coconut milk, 15 oz, found in the Asian aisle of grocery stores
- 3 TB powdered sugar, more if you prefer it sweeter
- 1 tsp pure vanilla extract
Instructions
- For the Cupcakes
- Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.
- In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
- Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.
For the Coconut Whipped Cream:
- Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.
- Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.
- At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds. Frost as desired. (Best used immediately, but leftover whipped cream can be kept airtight in fridge for a day or two and briefly re-whip to use.)
Nutrition (per serving)
Source: Chew Out Loud
Crazy for Cupcakes:
