Piña colada cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic flavors we all crave! So fun for summer but really these are the perfect cupcake for any day of the year. (If you don’t like coconut or pineapples; then these aren’t for you. Highly recommended though.)
Since summer isn’t coming quick enough then let’s pretend it’s summer with these cupcakes. Okay? Great. It’s always about this time of year that I crave the warm sunshine and lake days again. For you, it may be the beach or the pool. Whatever fits your style! So, since I can’t force it, I just have to fake it with food instead. The heat from the hot oven and the blasting lights overhead to imitate the hot heat and the sun. Anyway don’t you just lose foods like this that you can enjoy all year round that give off those summer vibes? I know that I do.
How To Make:
- Prepare the cupcake batter and fill paper lined muffin cups about 3/4 full.
- Bake in a preheated oven until set. Cool on a wire rack completely.
- Frost with coconut buttercream. (I like to pipe it on but you can definitely just spread it over with an offset spatula or butter knife. If you are letting your kiddos do the icing, I recommend the plastic knives or a kids size spatula)
- Sprinkle with shredded coconut. (Sweetened or unsweetened will work great)
- Don’t forget to decorate! I like to decorate with crest pineapple slices, maraschino cherries. (You can also use a colorful drink umbrella; it’s up to you)
- 1 2/3 cups all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (Tip: leave it out while you are gathering ingredients and utensils. If you forget, that’s okay. Just take out of wrapper, place the sticks in small microwave safe bowl, microwave for 20 seconds)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup canned coconut milk; which is only about 1/4 of the can (strain any lumps if there are any)
- 1/3 cup pineapple juice (from can of crushed pineapple)
- 1/4 tsp coconut extract
- 1 cup well drained canned crushed pineapple (you’ll need the large can, the little one doesn’t have enough)
Coconut Buttercream Frosting:
- 1 cup butter, softened (preferably 3/4 cup unsalted, 1/4 cup salted)
- 2 Tbsp canned coconut milk (you can use the coconut milk from earlier)
- 3/4 tsp coconut extract
- 3 1/2 cups powdered sugar
- 3/4 cup sweetened shredded coconut
- 12+ maraschino cherries and fresh pineapple wedges (optional for top)
For the cupcakes:
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
- In a liquid measuring cup, stir together coconut milk, pineapple juice, and coconut extract.
- Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined, then add in 1/2 of the coconut milk mixture and mix until nearly combined. Repeat process with flour and milk mixtures once more, then mix in the 1/3 of the flour mixture.
- Fold in crushed pineapple being carful not to over-mix the batter. Divide batter among prepared muffing cups filling each nearly to the tip.
- Bake in preheated oven until toothpick inserted into center comes out clean about 19-23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
- Once cool frost with coconut buttercream, sprinkle with shredded coconut over top (optional), garnish with a maraschino cherry and a small pineapple wedge; if desired.
For the coconut buttercream:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until light and fluffy.
- Add in coconut milk, coconut extract, and 1 cup of powdered sugar mix until combined, then add remaining powdered sugar and whip until light and fluffy.
All the love,