Strawberry Colada Cupcakes

Name: Strawberry Colada Cupcakes
Prep time: 50 min
Cook time: 22 min
Total time: 1 h 52 min
Yield: 24 cupcakes
Ingredients: 1 1/2 cups fresh strawberries; 1/2 cup canned coconut milk; 1 1/2 teaspoons coconut extract; 1/2 teaspoon vanilla; 2 cups cake flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter; 1 1/3 cups granulated sugar; 1 whole egg; 2 egg whites; 1/4 cup well-drained crushed pineapple in unsweetened juice; 1 cup butter; 3 1/2 cups powdered sugar; 1 teaspoon coconut extract; 1/2 teaspoon vanilla; Toasted Coconut

User Reviews

5.0

6 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Additional Time
40 mins
Total Time
1 hr 52 mins
Servings
24 cupcakes
Course
Dessert
Cuisine
American

Strawberry Colada Cupcakes

Heidi Pena

Report

Take a trip to the tropics with these super moist and delicious Strawberry Colada Cupcakes - filled with strawberry, coconut and pineapple.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Cupcakes

1 1/2 cups fresh strawberries hulled
1/2 cup canned coconut milk (not cream of coconut)
1 1/2 teaspoons coconut extract
1/2 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter softened
1 1/3 cups granulated sugar
1 whole egg
2 egg whites
1/4 cup well-drained crushed pineapple in unsweetened juice

Frosting

1 cup butter softened
3 1/2 cups powdered sugar
1 teaspoon coconut extract
1/2 teaspoon vanilla

Garnish

Toasted Coconut

Add to Shopping List

Instructions

Heat the oven to 350F. Put paper covers in 24 muffin cups. Set aside.
Place 1 1/2 cups of the strawberries In a blender or food processor. Cover and puree until smooth. (Puree should measure about 1 cup - if not, puree more berries.) Pour 2/3 cup of the puree into a small bowl. Stir in the coconut milk, 1 1/2 teaspoons coconut extract, and 1/2 teaspoon vanilla extract. (Reserve the remaining puree for the icing.)
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions.
On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.
Divide the batter among the prepared baking cups, filling each cup about 3/4 full. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.
Make the frosting: In a medium bowl, beat the butter on medium speed until light and fluffy. On low speed, beat in the powdered sugar, 1/2 cup at a time. Mix in the coconut extract and vanilla extract, and 3 tablespoons of the reserved strawberry puree. Add more puree, if desired.
Frost each cupcake with the frosting, and garnish with toasted coconut.