Piña Colada Cupcakes
Piña Colada Cupcakes: Celebrate the refreshing tastes of summer in a cupcake! These coconut rum cupcakes offer the flavors of the tropics. Plus, you can’t deny that the cream cheese pineapple frosting is to die for. This cupcake is the perfect summer cupcake. Great for celebrating with a luau, pool party or beach theme party.
The Secret Ingredient
Pineapple Flavoring
Edible Mini Tropical Drink Cupcake Topper
Piña Colada Cake Pops
Tips for a Tender Moist Cake or Cupcakes
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Easy to Make Pineapple Frosting
- INGREDIENTS (full printable recipe below)
- 1 (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon pineapple flavoring
- 6 cups confectioners’ sugar
- 1 tablespoon plus 1 teaspoon milk
- INSTRUCTIONS
- In a medium mixing bowl mix together the cream cheese, butter and pineapple flavoring until light and fluffy.
- Add sugar 1 cup at a time and mix between additions until all the sugar is dissolved.
- By the third cup you will need to add the milk, then add remaining 2 cups of sugar.
- Mix until creamy.
HOW TO STORE FROSTING
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
MORE SUMMER CUPCAKE RECIPES
DIY CUPCAKE STAND IDEAS
Piña Colada Cupcakes
Yield:
Makes 24 Cupcakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
You don't have to add alcohol to create all the flavors of a Piña Colada!
Ingredients
Piña Colada Cupcakes:
- 2 vanilla beans, split with seeds removed or 2 teaspoons of vanilla extract
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 4 large egg yolks
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon rum flavoring
- 1 cup coconut cream
For the Cream Cheese Pineapple Frosting:
- 1 (8 ounce) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon pineapple flavoring
- 6 cups powdered sugar
- 1 tablespoon plus 1 teaspoon milk
Instructions
Piña Colada Cupcakes:
- Preheat oven to 350°.
- Line 24 muffin cups with liners.
- In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.
- Whip until combined; slowly add sugar and continue beating until combined.
- Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
- In a separate bowl whisk together the flour, baking powder and salt.
- Pour rum flavoring in with the coconut cream.
- Alternate adding the flour mixture and the coconut cream mixture to the butter mixture until combined.
- Fill to three fourths full (one ice cream scoop).
- Bake 20 to 25 minutes.
- Cool completely before add frosting.
For the Cream Cheese Pineapple Frosting:
- In a medium mixing bowl mix together the cream cheese, butter and pineapple flavoring until light and fluffy.
- Add sugar 1 cup at a time and mix between additions until all the sugar is dissolved.
- By the third cup you will need to add the milk, then add remaining 2 cups of sugar.
- Mix until creamy.
Notes
- PINEAPPLE FLAVOR: When it comes to adding flavorings to baked goods nothing beats LorAnn Flavors... and this pineapple flavor is no exception. I love the concentrated flavor. A little goes a long way. CLICK HERE TO SEE MORE→PINEAPPLE FLAVOR
- COCONUT FLAVOR: I got my coconut flavor by using Cream of Coconut. You can find it in the mixed drink section at your grocery store. Cream of Coconut is used to make Pina Colada drinks.
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Your cupcakes look so cute, fun and yummy!!!
You did such a great job with the presentation. Thanks for always sharing your recipes.
Thanks for the sweet words of encouragement Mary. 🙂