Piña Colada Cupcakes
User Reviews
5
Piña Colada Cupcakes
Description
Piña Colada Cupcakes combine all-purpose flour with baking powder and soda, softened butter, sugar, eggs, and tropical liquids including coconut milk and pineapple juice. The batter also includes well-drained crushed pineapple folded in gently to maintain moisture and fresh fruity pockets. Baking these in cupcake liners creates a tender crumb and a moist, flavorful bite.
The frosting is a creamy coconut buttercream mixing softened butter, coconut milk, powdered sugar, shredded sweetened coconut, and coconut extract. This topping complements the cupcakes with a sweet, tropical finish and slight chewiness from the coconut. As an option, pineapple wedges and maraschino cherries can garnish the cupcakes, enhancing their piña colada theme.
These cupcakes are well suited for gatherings where handheld tropical desserts are appreciated. The interplay between juicy pineapple in the cake and rich coconut frosting makes them distinctive. Properly cooling the cupcakes before frosting helps maintain texture and appearance.
Ingredients
Cupcakes
- 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter softened
- 3/4 cup (156g) granulated sugar
- 2 egg large
- 1/3 cup coconut milk strain any lumps if there are any, canned
- 1/3 cup pineapple juice (from can of crushed pineapple)
- 1/4 tsp coconut extract
- 1 cup (176g) canned crushed pineapple well drained; you'll need the larger can, the little one doesn't have enough
Coconut Buttercream Frosting
- 1 cup (226g) butter softened (preferably 3/4 cup unsalted 1/4 cup salted
- 2 Tbsp coconut milk canned
- 3/4 tsp coconut extract
- 3 1/2 cups (426g) powdered sugar
- 3/4 cup (60g) coconut sweetened shredded
- 12 maraschino cherries optional, fresh pineapple wedges
- 12 pineapple optional, fresh pineapple wedges
Instructions
- For the cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
- In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract.
- Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
- Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
- Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
- Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
- For the coconut buttercream: In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy.
- Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.
User Reviews
Overall Rating
5
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