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    Home » Recipes » Cakes & Cupcakes

    Piña Colada Cupcakes

    Published: Sep 2, 2015 · Modified: Mar 30, 2019 by Krista · Leave a Comment

    Piña Colada Cupcakes - Living on CookiesI first made these Piña Colada Cupcakes for a tropical-themed birthday party years ago and they’ve been a favorite ever since. The cupcakes are very moist and bursting with the flavors of a Piña Colada: pineapple, coconut and rum. The dreamy Coconut Buttercream Frosting is the perfect topping.

    Piña Colada Cupcakes - Living on Cookies

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    Piña Colada Cupcakes

    Prep Time 1 hour
    Cook Time 20 minutes
    Total Time 1 hour 20 minutes
    Servings 24 cupcakes

    Ingredients

    Cupcakes

    • 15 oz. (425 g) can crushed pineapple or pineapple chunks*
    • ¾ cup (180 ml) coconut milk
    • 3 tablespoons rum
    • 1 teaspoon vanilla extract
    • 2 cups (280 g) all-purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (112 g) unsalted butter, room temperature
    • 1 cup + 3 tablespoons (240 g) granulated sugar
    • 2 eggs room temperature
    • 1 cup (85 g) shredded unsweetened coconut

    Coconut Buttercream Frosting

    • 1 cup (225 g) unsalted butter, room temperature
    • 1 teaspoon vanilla extract
    • 3 cups (330 g) powdered sugar
    • 7 tablespoons (105 ml) coconut milk
    • Shredded unsweetened coconut for sprinkling

    Instructions

    • Preheat oven to 350°F (165°C). Line standard muffin tins with paper liners.
    • Place crushed pineapple in a sieve over a bowl to drain, reserving the liquid. Blend the coconut milk well to combine the separated fats and liquids.
    • In a small bowl, combine rum, ¾ cup (180 ml) coconut milk, ¼ cup (60 ml) of the reserved pineapple juice and vanilla. Set aside.
    • In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
    • In a large mixing bowl, beat butter and sugar until light and fluffy.
    • Add eggs to the butter-sugar mixture one at a time, beating well after each addition.
    • Alternately add the flour mixture and the rum mixture, half at a time, beating until combined.
    • Fold in the coconut and 1 cup (240 ml) of the drained pineapple.
    • Fill cupcake liners ¾ full with batter. Bake for 19-20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean. Cool for 10 minutes in the pans on wire racks then remove cupcakes from the pans and cool completely.
    • For the frosting, blend the coconut milk well to combine the separated fats and liquids and set aside.
    • In a large mixing bowl, beat butter and vanilla until light and fluffy. Gradually beat in the powdered sugar.
    • Slowly beat in the coconut milk. Continue beating until fluffy.
    • To assemble cupcakes, place Coconut Buttercream Frosting into a pastry bag fitted with a large star tip (I use a Wilton 1M) and pipe a swirl of frosting onto each cupcake. Sprinkle with shredded coconut and decorate with paper umbrellas, if desired.

    Notes

    *If using pineapple chunks, finely chop the pineapple chunks with their liquid using an immersion blender and place in a sieve over a bowl to drain, reserving the liquid.
    Cupcake recipe adapted from Cupcake Project.
    Coconut Buttercream Recipe from Baked by an Introvert.

     

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    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

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