Imagine the sun-drenched beaches of the Caribbean, where every breeze seems to carry whispers of coconut and pineapple. That’s exactly what these Pina Colada Cupcakes are—a tropical daydream baked into a bite. After a long week, I stumbled upon this recipe and, let me tell you, it’s like a mini-vacation without the airfare.
Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, combine flour, baking powder, baking soda, and salt, then set aside.
- In a stand mixer, beat softened butter and sugar until they become light and fluffy. Add eggs one at a time, ensuring each is fully mixed before adding the next.
- In a measuring cup, mix coconut milk, pineapple juice, and coconut extract. Gradually add a third of the dry flour mixture to the butter-sugar mix, followed by half of the coconut milk mixture, repeating the process until both mixtures are fully incorporated, and then gently fold in the crushed pineapple.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Bake for 19-23 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- For the coconut buttercream, whip softened butter in a stand mixer until fluffy. Add coconut milk, coconut extract, and one cup of powdered sugar, mixing until well combined. Gradually add the remaining powdered sugar, continuing to whip until light and airy.
- Once the cupcakes have cooled, generously frost them with the coconut buttercream. Sprinkle shredded coconut on top and, if desired, garnish each cupcake with a maraschino cherry and a piece of fresh pineapple.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 3/4 cup canned coconut milk
- 1/4 cup pineapple juice
- 1 teaspoon coconut extract
- 2 1/2 cups (320g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup (226g) butter, softened (preferably 3/4 cup unsalted, 1/4 cup salted)
- 2 tablespoons canned coconut milk
- 3/4 teaspoon coconut extract
- 3 1/2 cups (426g) powdered sugar
- 3/4 cup (60g) sweetened shredded coconut
- 12 maraschino cherries
- Fresh pineapple wedges
Nutritional Values
Calories: 6496 | Calories from Fat: 2916 | Fat: 324g | Saturated Fat: 216g | Cholesterol: 1056mg | Sodium: 2688mg | Potassium: 1992mg | Carbohydrates: 852g | Fiber: 12g | Sugar: 648g | Protein: 36g | Vitamin A: 9060IU | Vitamin C: 27.6mg | Calcium: 576mg | Iron: 16.8mg
FAQ
- Can I use fresh pineapple instead of canned for Piña Colada Cupcakes?
- Yes, you can use fresh pineapple, but ensure it’s finely crushed or chopped to maintain the right consistency in the batter.
- What type of coconut milk is best for this recipe?
- Canned coconut milk is recommended because it has a richer texture, contributing to the cupcake’s moistness and flavor.
- Can I make the cupcakes in advance?
- Absolutely! You can bake the cupcakes a day ahead. Just store them in an airtight container at room temperature and frost them on the day you plan to serve.
- How should I store the frosted cupcakes?
- Once frosted, store the cupcakes in an airtight container in the refrigerator if you’re not serving them immediately. For the best taste, let them return to room temperature before serving.
- Is there a substitute for coconut extract in the recipe?
- If you don’t have coconut extract, you can use vanilla extract, but note that it will slightly alter the classic piña colada flavor profile.
Tips
- Ensure the cupcake batter is not over-mixed, especially after adding the crushed pineapple, to maintain the desired light and fluffy texture.
- For a more intense coconut flavor, consider using toasted coconut as a topping instead of regular shredded coconut.
- When frosting the cupcakes with coconut buttercream, you can use a piping bag for a more polished look or simply spread it with a spatula for a more rustic appearance.
- Enhance the presentation of your cupcakes by garnishing with maraschino cherries and fresh pineapple wedges, and consider adding a colorful drink umbrella for a festive touch.
Equipment
- Electric Stand Mixer with Paddle Attachment
- 12-Cup Muffin Pan
- Wire Cooling Rack
- Piping Bag and Tips (for decorating the cupcakes with coconut buttercream)
- Offset Spatula (for spreading frosting, if not using a piping bag)
- Liquid Measuring Cup
- Colorful Drink Umbrellas (for decoration)
