Piña Colada Cupcakes Recipe
Taste paradise with Piña Colada Cupcakes, soft coconut cupcakes topped with dreamy pineapple cream cheese frosting. Sweet, tropical perfection!
Servings: 15 cupcakes
Calories: 432kcal
Ingredients
For the Cupcakes
- 1/4 cup unsalted butter room temperature
- 1/4 cup unrefined coconut oil solid-state (not liquid)
- 1 cup granulated sugar
- 3 large egg whites room temperature
- 1 1/2 tsp vanilla extract
- 1/2 teaspoon coconut extract
- 1 3/4 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher sea salt
- 1/2 cup sour cream full-fat
- 1/2 cup canned coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup sweetened shredded coconut toasted
For the Frosting
- 1/2 cup unsalted butter room temperature
- 1/4 tsp kosher sea salt
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 3 cup powdered sugar
- 1/4 cup crushed pineapple OR minced pineapple, drained
- 3 tbsp pineapple juice (from crushed pineapple)
- 8 oz original cream cheese room temperature for 30 minutes
For Garnish
- toasted coconut
- crushed pineapple
- maraschino cherries
- umbrella toothpicks
- jumbo or striped straws
Instructions
- Preheat the oven to 350°F (175°C). Line a standard-size muffin pan with cupcake liners, and a second pan with 3 liners. Set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and coconut oil on medium-high speed until smooth, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes or until pale. Add the egg whites (they do not need to be beaten separately), vanilla extract, and coconut extract. Mix until combined.
- In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- With mixing speed on low, alternate adding the dry ingredients along with the sour cream, coconut milk, and 1/2 cup of shredded coconut. Mix just until incorporated.
- Using a #20 scoop (3.5 tablespoons), fill each cupcake liner with batter. Top with toasted coconut and gently press it into the batter.
- Place in the oven and bake for 18-22 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the cream cheese frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter along with the salt and vanilla until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add the pineapple, pineapple juice, and cream cheese, mix at the lowest speed possible for 1 minute, then STOP!
- Pipe over the cooled cupcakes, then top with toasted coconut, crushed pineapple, maraschino cherries, umbrellas, and straws, if desired.
Notes
STORE Pina Colada Cupcakes in an airtight container in the refrigerator for up to 5 days to maintain their moisture. You can FREEZE the cupcakes (without frosting) for up to 3 months; thaw in the fridge overnight before frosting.
Nutrition
Serving: 15serving | Calories: 432kcal | Carbohydrates: 53g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 197mg | Potassium: 105mg | Fiber: 1g | Sugar: 41g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
