Name: Piña Colada Cupcakes Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12
Cuisine: Caribbean
Ingredients: Cupcakes; 1⅔ cups all-purpose flour; 1½ tsp baking powder; ⅛ tsp Baking Soda; ¼ tsp salt; ½ cup unsalted butter; ¾ cup granulated sugar; 2 large eggs; ⅓ cup canned coconut milk; ⅓ cup pineapple juice; ¼ tsp coconut extract; 1 cup crushed pineapple; Coconut Buttercream; 1 cup butter; 2 tbsp coconut milk; ¾ tsp coconut extract; 3 ½ cups powdered sugar; ¾ cup coconut

A tropical-inspired dessert that's sure to make any gathering a little more festive. These piña colada cupcakes are a delicious blend of coconut and pineapple flavors, all wrapped up in a light and fluffy cupcake. Topped with a rich coconut buttercream frosting, these cupcakes are a sweet treat that's sure to transport you to a beachside paradise with every bite.

Photos of Piña Colada Cupcakes Recipe

The ingredients required for this recipe are quite common, but if you haven't baked a lot, you might not have coconut extract and canned coconut milk at home. These are essential to give the cupcakes and the frosting that tropical coconut flavour. Also, crushed pineapple gives the cupcakes a moist and fruity interior. You can usually find these in the baking aisle or canned fruit section of your local supermarket.

Ingredients for Piña Colada Cupcakes

All-purpose flour: This is the base for your cupcakes and will give them structure.

Baking powder and baking soda: These are leavening agents that help your cupcakes rise.

Salt: Enhances the sweetness and balances the flavors.

Unsalted butter: Adds richness and moisture to your cupcakes.

Granulated sugar: Sweetens the cupcakes.

Eggs: Adds structure and lift.

Coconut milk: Gives your cupcakes a rich coconut flavor.

Pineapple juice and crushed pineapple: These give your cupcakes a fruity flavor and keeps them moist.

Coconut extract: Boosts the coconut flavor.

Butter, coconut milk, and coconut extract for frosting: These ingredients make a creamy and flavorful frosting.

Powdered sugar: Sweetens and thickens your frosting.

Coconut: Adds texture and flavor as a topping.

One reader, Doti Saul says:

These piña colada cupcakes are a tropical delight! The combination of coconut and pineapple creates a refreshing and indulgent flavor. The moist and fluffy texture of the cupcakes paired with the creamy coconut buttercream is simply divine. A perfect treat for any occasion!

Doti Saul

Techniques for Perfect Piña Colada Cupcakes

How to prepare the cupcake batter: Combine the dry ingredients in a mixing bowl and set aside. Cream the butter and sugar, then add the eggs one at a time. In a separate cup, mix together the coconut milk, pineapple juice, and coconut extract. Gradually add the dry ingredients and the coconut milk mixture to the butter and sugar mixture, then fold in the crushed pineapple.

How to bake the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners. Divide the batter among the prepared muffin cups and bake for 19 to 23 minutes. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

How to prepare the coconut buttercream: Whip the butter until light and fluffy, then add the coconut milk, coconut extract, and half of the powdered sugar. Mix until combined, then add the remaining powdered sugar and whip until light and fluffy.

How to frost the cupcakes: Once the cupcakes are completely cooled, frost them with the coconut buttercream using a piping bag or offset spatula.

How to garnish the cupcakes: Sprinkle shredded coconut over the frosted cupcakes and garnish each with a maraschino cherry and a small pineapple wedge if desired.

How To Make Piña Colada Cupcake

Summer is over but that doesn’t mean you cannot enjoy these pina colada cupcakes that are as refreshing and cool as the cocktail it was named after.

Preparation: 35 minutes

Cooking: 20 minutes

Total: 55 minutes

Serves:

Ingredients

Cupcakes

1⅔cupsall-purpose flour
1½tspbaking powder
⅛tspbaking soda
¼tspsalt
½cupunsalted buttersoftened
¾cupgranulated sugar
2largeeggs
⅓cupcanned coconut milk
⅓cuppineapple juice
¼tspcoconut extract
1cupcrushed pineapple

Coconut Buttercream

1cupbutter
2tbspcoconut milkcanned
¾tspcoconut extract
3 ½cupspowdered sugar
¾cupcoconutsweetened, shredded

Instructions

For Cupcakes

Preheat oven to 350 degrees F. 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.
Using an electric mixer, 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.
Gradually add the flour mixture to the butter sugar mixture and mix on low speed until nearly combined.
Add the coconut milk alternatively with the flour.
Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
Bake in the preheated oven for 19 to 23 minutes.
Cool in muffin tin for several minutes then transfer to a wire rack to cool completely.
Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.

For Coconut Buttercream

Whip butter until light and fluffy using the electric mixer.
Add in coconut milk, coconut extract, and 1 cup of the powdered sugar and mix until combined.
Add remaining powdered sugar and whip until light and fluffy.

Nutrition

Calories: 3938.57kcal
Fat: 277.32g
Saturated Fat: 194.59g
Trans Fat: 8.06g
Monounsaturated Fat: 55.30g
Polyunsaturated Fat: 8.63g
Carbohydrates: 381.02g
Fiber: 8.47g
Sugar: 348.67g
Protein: 12.58g
Cholesterol: 559.72mg
Sodium: 2709.73mg
Calcium: 184.58mg
Potassium: 1227.71mg
Iron: 11.29mg
Vitamin A: 1695.82µg
Vitamin C: 36.61mg

Crucial Technique for Piña Colada Cupcakes

When folding in the crushed pineapple into the batter, be gentle and use a spatula. Overmixing can result in a dense cupcake. The goal is to evenly distribute the pineapple while keeping the batter light and airy. Also, when frosting the cupcakes, make sure they are completely cool. If the cupcakes are still warm, the coconut buttercream frosting will melt and slide off. For an extra touch of flavor, you can lightly toast the shredded coconut topping in a dry skillet over medium heat until golden before sprinkling it over the frosted cupcakes.

Time-Saving Tips for Making Cupcakes

Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.

Use canned pineapple: Opt for canned crushed pineapple instead of fresh to save time on preparation.

Pre-make the buttercream: Prepare the coconut buttercream in advance and store it in the refrigerator until ready to use.

Use an ice cream scoop: Use an ice cream scoop to portion the cupcake batter evenly and efficiently into the muffin cups.

Bake multiple batches: If making a large quantity, bake the cupcakes in multiple batches to ensure even baking and consistent results.

Chill the cupcakes: Place the frosted cupcakes in the refrigerator to quickly set the buttercream before serving.

Clean as you go: Wash and clean utensils and equipment while the cupcakes are baking to minimize post-baking cleanup time.

Substitute Ingredients For Piña Colada Cupcakes Recipe

all-purpose flour - Substitute with gluten-free all-purpose flour: This substitute is suitable for those with gluten intolerance or celiac disease. It provides a similar texture and structure to the cupcakes.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor to the cupcakes, complementing the piña colada theme. It also works well as a dairy-free alternative.
granulated sugar - Substitute with coconut sugar: Coconut sugar adds a hint of caramel flavor and works well with the tropical flavors in the cupcakes. It also has a lower glycemic index compared to granulated sugar.
canned coconut milk - Substitute with coconut cream: Coconut cream is thicker and richer than coconut milk, providing a more intense coconut flavor to the cupcakes.
pineapple juice - Substitute with mango juice: Mango juice offers a sweet and tropical flavor similar to pineapple juice, adding a unique twist to the cupcakes.
coconut extract - Substitute with vanilla extract: Vanilla extract can be used as a substitute to add a hint of sweetness and depth of flavor to the cupcakes.
crushed pineapple - Substitute with mango chunks: Mango chunks can provide a similar texture and tropical sweetness to the cupcakes, replacing the crushed pineapple.
butter - Substitute with vegan butter: Vegan butter can be used as a dairy-free alternative, providing a similar texture and flavor to the cupcakes.
coconut milk - Substitute with almond milk: Almond milk can be used as a substitute for coconut milk, providing a creamy texture and a hint of nuttiness to the cupcakes.
powdered sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for powdered sugar, providing a natural sweetness and a hint of caramel flavor to the buttercream.
coconut - Substitute with toasted coconut flakes: Toasted coconut flakes can be used to add a crunchy texture and enhance the coconut flavor in the cupcakes.

Presenting Your Piña Colada Cupcakes

Elevate the cupcake: Carefully place the cupcake on a pristine white plate, ensuring it is centered and visually appealing.
Garnish with precision: Place a dollop of coconut buttercream on top of the cupcake, using a piping bag to create a beautiful swirl.
Sprinkle with finesse: Gently sprinkle shredded coconut over the buttercream, ensuring an even distribution and an elegant presentation.
Add a touch of color: Place a vibrant maraschino cherry on top of the coconut buttercream, adding a pop of color and a delightful flavor contrast.
Incorporate a tropical element: Nestle a small pineapple wedge next to the cupcake, adding a touch of freshness and a nod to the piña colada inspiration.

Essential Tools for Making Cupcakes

Mixing bowl: A large bowl used for mixing ingredients together, such as batter or dough.
Electric mixer: A kitchen appliance used to mix, beat, and whip ingredients, typically used for making cake batter or frosting.
Muffin pan: A baking pan with cup-shaped cavities used to bake muffins or cupcakes.
Cupcake liners: Paper or foil liners used to line the muffin pan and prevent the cupcakes from sticking.
Liquid measuring cup: A container with graduated markings used specifically for measuring liquid ingredients.
Wire rack: A metal rack used for cooling baked goods, allowing air to circulate around the food.
Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting, spreading, or smoothing ingredients.
Food processor: A versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients.
Whisk: A kitchen utensil used for blending, beating, and whipping ingredients, typically in a mixing bowl.
Oven: A kitchen appliance used for baking and cooking food by exposing it to dry heat.

Storing and Freezing Piña Colada Cupcakes

Allow the cupcakes to cool completely before storing or freezing.
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a humid environment, store them in the refrigerator to prevent the buttercream from melting.
To freeze the cupcakes, place them on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Once frozen, transfer the cupcakes to a freezer-safe container or zip-top bag. Freeze for up to 2 months.
If freezing the cupcakes with the coconut buttercream frosting, make sure they are completely frozen before storing them in a container or bag. This will help prevent the frosting from sticking to the packaging.
To thaw frozen cupcakes, remove them from the freezer and let them sit at room temperature for about an hour. If you prefer, you can thaw them in the refrigerator overnight.
If the cupcakes were frozen with the frosting, allow them to thaw completely before serving. If the frosting appears slightly misshapen after thawing, you can smooth it out with a butter knife or spatula.
For best results, freeze the cupcakes without the shredded coconut topping. Add the coconut and any other garnishes, such as maraschino cherries or pineapple wedges, just before serving.

Reheating Leftover Piña Colada Cupcakes

The best way to reheat leftover piña colada cupcakes is to place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are heated through. This method helps to maintain the texture and flavor of the cupcakes without drying them out or making them soggy.
Another option is to use a microwave, but be careful not to overheat the cupcakes as this can cause them to become rubbery. Place the cupcake on a microwave-safe plate and heat it in 10-second intervals, checking after each interval to ensure it doesn't overheat.
If you want to restore some of the moisture to the cupcakes, you can place a damp paper towel over them before reheating in the microwave. This will help to create steam and prevent the cupcakes from drying out.
For a quick and easy reheating method, you can also place the cupcakes in a steamer basket over boiling water for a minute or two. This will help to soften the cupcakes and restore some of their original texture.
If you have a toaster oven, you can also use it to reheat the cupcakes. Simply place them on the toaster oven tray and heat them at 350°F (175°C) for 3-5 minutes, or until they are warmed through.
Regardless of the method you choose, be sure to let the reheated cupcakes cool for a minute or two before serving, as the filling and toppings can become quite hot. Enjoy your delicious leftover piña colada cupcakes as a tasty treat any time of day!

Interesting Fact About Piña Colada Cupcakes

The piña colada cupcake is a delightful tropical treat that combines the flavors of coconut and pineapple. These cupcakes are perfect for summer parties or a sweet indulgence. They offer a unique twist on the classic cocktail, and the addition of coconut milk and pineapple juice adds a refreshing and tropical flavor to the cupcakes. The coconut buttercream frosting complements the flavors perfectly, creating a delicious and visually appealing dessert. These cupcakes are a great way to enjoy the flavors of a piña colada in a fun and creative way.

Budget-Friendly Piña Colada Cupcakes

The cost-effectiveness of this piña colada cupcakes recipe largely depends on the availability and cost of ingredients. Coconut milk, pineapple juice, and coconut extract can be pricier items, impacting the overall cost. However, the recipe yields a delightful tropical dessert, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $15-$20, factoring in pantry staples and occasional purchases. While it may not be the most budget-friendly option, the indulgent flavors and joyful presentation make it a worthwhile treat for special occasions.

Are Piña Colada Cupcakes Healthy or Unhealthy?

While piña colada cupcakes are undeniably delicious, they are not particularly healthy. The recipe contains a significant amount of sugar, butter, and refined flour, which can contribute to excessive calorie intake and potential health issues if consumed regularly. The coconut milk and pineapple do provide some nutrients, but they are overshadowed by the less healthy ingredients.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the cupcake batter and frosting, or use a natural sweetener like honey or maple syrup
Replace some of the all-purpose flour with whole wheat flour or almond flour for added fiber and nutrients
Use a portion of the butter with Greek yogurt or mashed avocado to reduce saturated fat content
Incorporate more fresh pineapple and reduce the amount of crushed pineapple to lower the sugar content
Top the cupcakes with a light whipped cream cheese frosting instead of the coconut buttercream to cut down on sugar and fat

By making these adjustments, you can still enjoy the tropical flavors of piña colada cupcakes while minimizing the negative health impacts. Remember, moderation is key, and treating yourself occasionally is perfectly fine as part of a balanced diet.

Editor's Opinion on This Piña Colada Cupcake Recipe

The piña colada cupcakes recipe is a delightful tropical twist on a classic dessert. The combination of coconut milk, pineapple juice, and coconut extract creates a luscious and flavorful cupcake. The addition of crushed pineapple adds a burst of fruity sweetness, while the coconut buttercream frosting complements the flavors perfectly. The overall presentation is visually appealing, and the garnish of shredded coconut, maraschino cherry, and pineapple wedge adds a charming touch. This recipe is a wonderful choice for a summer gathering or any occasion where you want to bring a taste of the tropics to the table.

Enhance Your Piña Colada Cupcakes Recipe with These Unique Side Dishes:

Grilled Pineapple Skewers: Marinate the pineapple in a mixture of honey, lime juice, and a pinch of cayenne pepper before grilling for a sweet and spicy side dish.

Coconut Shrimp: Coat shrimp in a mixture of shredded coconut and panko breadcrumbs before frying to golden perfection for a crunchy and tropical accompaniment to the cupcakes.

Mango Salsa: Combine diced mango, red onion, jalapeno, and cilantro with a squeeze of lime juice for a refreshing and fruity salsa to serve alongside the piña colada cupcakes.

Similar Recipes to Piña Colada Cupcakes

Mango Salsa: This refreshing salsa is perfect for summer gatherings. The combination of sweet mango, spicy jalapeno, and tangy lime juice will have your taste buds dancing.

Coq au Vin: This classic French dish is a hearty and flavorful stew that features tender chicken, savory bacon, and earthy mushrooms. It's the ultimate comfort food for a cozy night in.

Strawberry Spinach Salad: This light and refreshing salad is a perfect balance of sweet and savory. The juicy strawberries, crunchy almonds, and tangy balsamic vinaigrette make for a delightful combination.

Butternut Squash Soup: This creamy and velvety soup is a comforting and nutritious option for a chilly evening. The rich flavors of roasted butternut squash and warm spices will warm you from the inside out.

Appetizers and Main Courses to Serve with Piña Colada Cupcakes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and serve hot for a crowd-pleasing starter.

Bruschetta: Elevate the classic bruschetta by topping crispy bread with a variety of fresh and vibrant toppings such as diced tomatoes, basil, and balsamic glaze. This appetizer is perfect for a light and refreshing start to any meal.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender grilled chicken with a rich and velvety Alfredo sauce. Serve it over a bed of al dente fettuccine for a satisfying and comforting meal.

Beef Stroganoff: Elevate your dinner with a classic Beef Stroganoff, featuring tender strips of beef cooked in a flavorful mushroom and onion sauce. Serve it over a bed of buttery egg noodles for a hearty and delicious main course.

Why trust this Piña Colada Cupcakes Recipe:

This recipe guarantees a taste of the tropics with its combination of pineapple juice, coconut milk, and coconut extract. The use of real crushed pineapple adds a burst of natural sweetness and texture. The buttercream is infused with coconut milk and coconut extract, enhancing the tropical flavors. The careful balance of ingredients and precise instructions ensures a moist, flavorful, and visually appealing treat. Trust in the expertise of this recipe to transport your taste buds to a paradise of flavors and textures.

Have you tried making these delightful Piña Colada Cupcakes? Share your experience, tips, and photos in the Baking and Desserts forum section!

FAQ:

How can I make the cupcakes more moist?

To make the cupcakes more moist, you can try adding a little extra coconut milk or pineapple juice to the batter. This will enhance the tropical flavors and keep the cupcakes moist.

Can I use fresh pineapple instead of canned pineapple for this recipe?

Yes, you can use fresh pineapple instead of canned pineapple. Just make sure to finely chop the fresh pineapple to achieve a similar texture to the canned version.

Can I make these cupcakes in advance?

Yes, you can make the cupcakes in advance. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Just make sure to frost them right before serving to keep them fresh.

How can I prevent the shredded coconut from burning when toasting it?

To prevent the shredded coconut from burning when toasting, keep a close eye on it while it's in the oven and stir it frequently. It can go from golden brown to burnt very quickly, so be vigilant.

Can I use a different type of frosting for these cupcakes?

Absolutely! While the coconut buttercream complements the flavors of the piña colada cupcakes, you can also use a vanilla or cream cheese frosting if you prefer.