Piña Colada Cupcakes
These Piña Colada cupcakes are so moist and fluffy and full of classic coconut and pineapple flavors. They’re super-fun and just perfect for parties or get-togethers or for whenever you crave something sweet.
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Servings: 12
Calories: 472kcal
Equipment
- Muffin/Cupcake Pan
- Mixer
- 3 Mixing Bowls
Ingredients
- 1 cup, plus ⅔ cup All-Purpose Flour
- 1½ tsp Baking Powder
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, room temperature
- ¾ cup Granulated Sugar
- 2 Eggs, room temperature
- ⅓ cup Coconut Milk
- 1 cup Crushed Pineapple, drained (save juice)
- ⅓ cup Pineapple Juice, fresh or from the can
- ¼ teaspoon Coconut Extract*
For the frosting
- 1 cup Unsalted Butter
- 4 cups Confectioners Sugar
- ½ teaspoon Coconut Extract
- A pinch of Salt
Garnishes
- Maraschino Cherries
- Fresh Pineapple Wedges
- Shredded Coconut
Instructions
Make the Cupcakes
- Preheat the oven at 350° F and line your cupcake tray with liners.
- In a bowl mix in the flour, baking powder, and salt and keep aside.
- In another large bowl or in the bowl of a stand mixer, add the butter and sugar and beat on high speed till the mixture becomes light and creamy in texture (You can also use a hand mixer for this).
- Add in the eggs one at a time and beat them till the eggs are well incorporated into the mixture.
- In a third bowl, add in all the liquids - coconut milk, pineapple juice, and coconut extract, and give it a good stir.
- Add in the flour mixture to the butter mixture in three equal parts alternating it with the coconut-pineapple mixer and ending with the flour mixture, beat on low speed after each addition until just combined. Do not overmix.
- Add in the crushed pineapple and fold in. Don't over mix.
- Fill the prepared cupcake liners with the batter ¾ full.
- Bake for 20-22 min or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 15 minutes, then move to a wire rack to cool completely.
Make the Frosting
- Beat the butter using a stand mixer or hand mixer on high speed until it becomes creamy and light.
- Now turn the mixer on low and slowly start adding in the sugar a little at a time. Then increase the speed and beat until the mix turns fluffy and smooth.
- Once the mixer turns smooth, add in the coconut extract and a pinch of salt and beat it for one last time. Add 1 Tablespoon of coconut milk and beat if your frosting is too thick.
Frost the Cupcakes
- Fill the frosting in piping bags and use it to decorate your cupcakes; I have used a big star tip nozzle here.
- Garnish the cupcakes with maraschino cherries and pineapple wedges, or shredded coconut.
Notes
*Don’t Have Coconut Extract?
• You can make a passable coconut extract substitute by simmering coconut flakes in water or milk.• Strain it and cool completely before adding it to the recipe.
Other Tips
You can store the Piña Colada Cupcakes in an airtight container for 1-2 days at room temperature or for 3-4 days in the refrigerator. Let the cupcakes cool down completely before frosting them. You can sprinkle shredded coconut on the top of cupcakes if you want for extra flavor.Nutrition
Calories: 472kcal