Ah, the blissful escape we all crave—sipping a chilled piña colada while basking in the sun. In the kitchen, this translates to piña colada cupcakes—a tropical dream in dessert form. Imagine biting into one on a dreary Monday, the burst of pineapple and coconut could almost make you believe you’re on a beach somewhere, far from the chaos of everyday life.
Steps
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with cupcake liners. In a bowl, mix together flour, baking powder, baking soda, and salt, then set aside.
- In an electric mixer with a paddle attachment, beat softened butter and sugar until the mixture is pale and fluffy. Add eggs one at a time, mixing well after each addition.
- In a separate cup, combine coconut milk, pineapple juice, and coconut extract. Gradually mix one-third of the flour mixture into the butter-sugar mixture, followed by half of the coconut milk mixture. Repeat the process and finish by adding the remaining third of the flour mixture.
- Gently fold in crushed pineapple without over-mixing the batter. Fill the prepared muffin cups almost to the top with the batter.
- Bake the cupcakes in the preheated oven for 19-23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- For the coconut buttercream, whip the softened butter in a stand mixer until it’s light and fluffy. Mix in coconut milk, coconut extract, and one cup of powdered sugar until combined, then gradually add the remaining powdered sugar and whip until light and fluffy.
- Once the cupcakes are cool, frost them with the coconut buttercream. Sprinkle shredded coconut over the top for added texture and, if desired, garnish with a maraschino cherry and a small wedge of fresh pineapple.
Ingredients
- 1 cup (226g) softened butter (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
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup coconut milk
- 1/4 cup pineapple juice
- 3/4 teaspoon coconut extract
- 1 cup crushed pineapple
- 12 maraschino cherries (optional)
- Fresh pineapple wedges (optional)
Nutritional Values
Calories: 6492 | 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 make these Piña Colada Cupcakes gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help maintain the cupcake’s structure.
- What can I use instead of canned coconut milk in the frosting?
- You can substitute canned coconut milk with regular coconut milk or even coconut cream for a richer flavor. Just keep in mind that the consistency might change slightly.
- How do I store Piña Colada Cupcakes?
- These cupcakes can be stored in an airtight container at room temperature for up to two days. For longer storage, keep them refrigerated, but let them come to room temperature before serving for the best texture.
- Can I prepare the batter in advance?
- It’s best to bake the cupcakes immediately after preparing the batter. However, you can prepare the dry ingredients and wet ingredients separately and combine them just before baking if you need to save time.
- What other toppings can I use besides maraschino cherries and pineapple wedges?
- You can get creative with toppings! Consider using toasted coconut flakes, candied pineapple, or even a sprinkle of lime zest for a citrusy twist.
Tips
- To enhance the tropical flavor, try using toasted coconut as a topping instead of regular shredded coconut for an added crunch.
- When mixing the batter, be cautious not to over-mix after folding in the crushed pineapple to maintain the cupcakes’ soft and fluffy texture.
- Use a piping bag to apply the coconut buttercream frosting for a more professional look, but an offset spatula or butter knife can also be used for a smoother finish.
- Consider garnishing with a maraschino cherry and a small pineapple wedge for an authentic piña colada presentation.
Equipment
- Stand mixer with paddle attachment
- Muffin pan
- Wire cooling rack
- Piping bag and tips (optional, if you prefer to pipe the frosting)
- Offset spatula (optional, if you spread the frosting instead of piping)
