Description
These Pina Colada Cupcakes combine the tropical flavors of pineapple, coconut, and a hint of maraschino cherry to create a moist and flavorful treat. Topped with a creamy coconut pineapple frosting and garnished with sliced pineapple, maraschino cherries, and coconut flakes, these cupcakes are perfect for summer parties or any occasion that calls for a tropical escape.
Ingredients
Scale
Cupcakes
- 1 2/3 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice
- ¼ teaspoon coconut extract
- 1/3 cup canned coconut milk (full fat)
- 1/3 cup pineapple juice (reserved from the can of crushed pineapple)
- 1 cup crushed pineapple (well drained, from most of a 20 oz can)
Frosting
- ½ cup salted butter (softened)
- 2 oz cream cheese (softened)
- 3 cups powdered sugar (360 g)
- 3 Tablespoons coconut milk (full fat)
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice
- ½ teaspoon coconut extract
Garnish
- Sliced pineapple
- Maraschino cherries
- Coconut flakes
- Paper straws (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper wrappers to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream together the room temperature salted butter, granulated sugar, and light brown sugar for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then add vanilla extract, maraschino cherry juice, and coconut extract, mixing until all ingredients are well incorporated.
- Incorporate Liquids: Pour in the full-fat coconut milk and pineapple juice, mixing gently until just combined to preserve airiness.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overmixing and tough cupcakes.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
- Make Frosting: In a medium bowl, beat the softened salted butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, blending well. Mix in the coconut milk, vanilla extract, maraschino cherry juice, and coconut extract until frosting is smooth and spreadable.
- Frost and Decorate: Once cupcakes are completely cool, frost them generously with the coconut pineapple frosting. Garnish each cupcake with sliced pineapple, a maraschino cherry, and a sprinkle of coconut flakes. Optionally, add a decorative paper straw for a tropical touch.
Notes
- Be sure to drain the crushed pineapple well to prevent batter from becoming too wet.
- Use full-fat coconut milk for richer flavor and texture in both the batter and frosting.
- Room temperature eggs and butter ensure better mixing and fluffier cupcakes.
- The maraschino cherry juice adds a subtle cherry flavor that complements the tropical theme.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
