Description
Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Ingredients
Scale
Pineapple Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 3/4 cups (155g) sugar
- 2 large eggs
- 8 ouces crushed pineapple, with juice
- 1/2 teaspoon vanilla extract
Coconut Buttercream
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon coconut extract
- 2-3 tablespoons heavy cream or cream of coconut
- Sliced pineapple, cut into pieces, optional
- 12–15 maraschino cherries, optional
- Umbrellas, optional
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the crushed pineapple and mix until well combined.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the remaining crushed pineapple and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill cupcake liners about ¾ full (57g). Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add the coconut extract, 2 tablespoons of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add additional cream, as needed, to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847. Decorate with a cherry, slice of pineapple and an umbrella, if desired. Serve.
- Cupcakes are best stored well covered and eaten within 3-4 days. With the fruit on top, they should be stored in the fridge. Without the fruit, they’d be fine at room temperature for up to 2 days, then stored in the fridge. They are best served at room temperature.
Notes
- Crushed pineapple – You need a full 8 oz can to give these cupcakes big pineapple flavor. If you would like to run fresh pineapple through a food processor, you can do that instead.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much. Keep this in mind when piping and decorating your cupcakes.
- Heavy cream or cream of coconut – Either one will work in the buttercream. The cream of coconut will just add more coconut flavor.
- Measure carefully – When measuring the flour in particular, I highly recommend a food scale. Too much flour can really dry out the cupcakes.
- Frosting consistency – If your frosting is too thick, add a little more cream, one teaspoon at a time. Too thin? Add more powdered sugar.
- Dry your fruit toppings – Pat your cherries and decorative pineapple slices dry before adding them to the cupcakes. Otherwise, the juices can run into the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 629
- Sugar: 98.2 g
- Sodium: 71.1 mg
- Fat: 21.3 g
- Carbohydrates: 108.6 g
- Protein: 3.9 g
- Cholesterol: 75.7 mg
