Pina Colada Cupcakes

Pina Colada Cupcakes

from lifeloveandsugar.com
Dessert
35 min
12 servings
629 kcal / serving

Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!

Ingredients

  • 1 ¼ cupsall-purpose flour (measured properly)
  • 1 teaspoonbaking powder
  • ⅛ teaspoonbaking soda
  • ¼ teaspoonsalt
  • 6 tablespoonsunsalted butter, room temperature
  • 2 tablespoonsvegetable oil
  • ¾ cupssugar
  • 2 largeeggs
  • 8ouces crushed pineapple, with juice
  • ½ teaspoonvanilla extract
  • 1 cupunsalted butter, room temperature
  • 4 cupspowdered sugar
  • 1 teaspooncoconut extract
  • 2 tablespoonsheavy cream or cream of coconut
  • sliced pineapple, cut into pieces, optional
  • 12maraschino cherries, optional
  • umbrellas, optional

Directions

  1. 1

    Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

  2. 2

    Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.

  3. 3

    Add the butter, oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

  4. 4

    Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

  5. 5

    Add half of the crushed pineapple and mix until well combined.

  6. 6

    Add half of the dry ingredients to the batter and mix until mostly combined.

  7. 7

    Add the remaining crushed pineapple and vanilla extract and mix until well combined.

  8. 8

    Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

  9. 9

    Fill cupcake liners about ¾ full (57g). Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

  10. 10

    Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

  11. 11

    To make the buttercream, add the butter to a large mixer bowl and beat until smooth.

  12. 12

    Carefully add about half of the powdered sugar and mix until smooth and well combined.

  13. 13

    Add the coconut extract, 2 tablespoons of the cream and mix until well combined and smooth.

  14. 14

    Add the remaining powdered sugar and mix until well combined and smooth. Add additional cream, as needed, to get the right consistency.

  15. 15

    Pipe the frosting onto the cupcakes. I used Ateco tip 847. Decorate with a cherry, slice of pineapple and an umbrella, if desired. Serve.

  16. 16

    Cupcakes are best stored well covered and eaten within 3-4 days. With the fruit on top, they should be stored in the fridge. Without the fruit, they’d be fine at room temperature for up to 2 days, then stored in the fridge. They are best served at room temperature.