Piña Colada Cupcakes
While these could be made any time of the year, piña colada cupcakes just scream summertime and sitting by a pool with a refreshing drink in your hand. If you’re looking for a taste of the tropics, or a fun cupcake to make for a summer get together, this recipe is for you.
Ingredients
Cupcakes:
- 1 ⅔ cups cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ⅓ cup full-fat coconut milk
- ⅓ cup pineapple juice
- 1 teaspoon rum extract
- ¾ cup crushed pineapple
- ¼ cup shredded coconut, packed
Coconut Buttercream Frosting:
- ¾ cup unsalted butter
- 2 tablespoons full-fat coconut milk
- 1 teaspoon coconut extract
- 3 cups powdered sugar
- ¼ teaspoon salt
For Decoration:
- ¾ cup shredded coconut, toasted
- Cherries
- Pineapple wedges
- Cocktail umbrellas
Directions
- Preheat your oven to 350°F / 220°C and line a 12-count muffin pan with liners.
- In a mixing bowl, add 1 ⅔ cup cake flour, ¼ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon salt and whisk together. Set it aside.
- In the bowl of a stand mixer with the paddle attachment, or in a mixing bowl with a hand mixer, add the ½ cup softened butter and mix on medium speed until light and fluffy, about 2 minutes. Add the ½ cup granulated sugar and ¼ cup brown sugar and mix again on medium speed until fluffy and fully creamed, about 2-3 minutes longer.
- Now add the egg and egg yolk, one at a time, and mix until fully incorporated. Finally, add the ⅓ cup coconut milk, ⅓ cup pineapple juice, and 1 teaspoon rum extract and mix until combined.
- Now add the dry ingredients, about ⅓ at a time, and mix until just combined. Toss in the ¼ cup shredded coconut and ¾ cup crushed pineapple and fold them into the batter. Scoop the batter into the prepared muffin pan, about ¾ full, and bake for 20-24 minutes, until a toothpick inserted comes out mostly clean with a few crumbs. Allow to cool in the pan about 5 minutes before removing the cupcakes to a cooling rack.
- While the cupcakes are cooling, make the coconut buttercream. While the oven is still hot, you can (optionally) toast the shredded coconut. Place the coconut on a quarter sheet pan, or whatever you have, and toast for 6-9 minutes, shaking the pan occasionally, until browned nicely and set aside.
- In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat the ¾ cup softened butter on medium speed until light and fluffy, about 2-3 minutes. Add two tablespoons coconut milk, 1 teaspoon coconut extract, and a ¼ teaspoon salt and mix to combine. Now add 3 cups of powdered sugar, and, starting on low speed, mix to combine, slowly increasing the speed.
- Once fully whipped together, place the bowl in the refrigerator to chill while the cupcakes finish cooling completely. If the buttercream seems too thin, add more sugar, and if it seems too thick to pipe, and some more coconut milk.
- Once the cupcakes have fully cooled, frost the cupcakes with a knife or pipe the frosting (I used a Wilton 6B tip) on top. Use the toasted or untoasted coconut to decorate, along with optional toppings like sliced pineapple wedges, cherries, and cocktail umbrellas.
Equipment Used
Notes
1) Coconut Milk – Use full–fat coconut milk for the best results. Do not use coconut cream or cream of coconut as that will change the texture of the cupcakes because they’re made differently from coconut milk.
2) Pineapple Juice – You don’t need to purchase a whole carton of pineapple juice to make this recipe. When buying a can of crushed pineapple, be sure to choose the version that says it is canned with “100% Pineapple Juice” and NOT the version canned in heavy syrup.
3) Alcohol Version – For a boozy option, decrease the ⅓ cup coconut milk and pineapple juice to ¼ cup of each, and add a ¼ cup of coconut or pineapple rum. In the frosting, add 2 tablespoons of coconut or pineapple rum and adjust the powdered sugar until you have the right consistency you want. I do not suggest replacing the coconut milk or extract because you’ll lose the creaminess in the frosting and that sharp pop of coconut flavor from the extract.
Nutrition
Serving: 1 cupcakeCalories: 473kcalCarbohydrates: 62gProtein: 3gFat: 25gSaturated Fat: 16gCholesterol: 70mgSodium: 223mgPotassium: 105mgFiber: 1gSugar: 48gCalcium: 36mgIron: 1mg
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