Description
These Tropical Pina Colada Cupcakes bring the flavors of a classic pina colada cocktail into a delightful, moist cupcake perfect for entertaining guests. With a light coconut and pineapple-infused cake paired with a creamy coconut-cream cheese frosting, toasted coconut topping, and festive garnishes, these cupcakes make any occasion feel like a tropical vacation.
Ingredients
Scale
Cake Ingredients
- 1 large egg
- 5 large egg whites
- ¾ cup cream of coconut
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ teaspoon rum extract
- 2 ¼ cups cake flour, sifted
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- 12 Tablespoons unsalted butter
- 1 cup drained crushed pineapple
- ½ cup packed sweetened shredded coconut
Frosting Ingredients
- 8 Tablespoons unsalted butter
- 8 ounces cream cheese, softened
- Pinch salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 Tablespoon heavy cream
Garnishes
- Fresh pineapple, cut into small triangles
- Maraschino cherries, drained
- Paper umbrellas
Instructions
- Preparation: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Line two muffin tins with cupcake liners and set aside.
- Mix Wet Ingredients: In a large measuring cup, beat together the 5 egg whites and 1 whole egg with a fork until combined. Add cream of coconut, water, vanilla extract, coconut extract, and rum extract; mix until well blended.
- Combine Dry Ingredients: In a stand mixer fitted with a paddle attachment, mix the sifted cake flour, granulated sugar, baking powder, and salt on low speed for about 30 seconds to blend.
- Add Butter to Dry Mix: With mixer on low, add 12 tablespoons of butter one piece at a time, beating until the mixture resembles coarse meal, about 2 to 2 ½ minutes.
- Incorporate Liquid Ingredients: Gradually pour 1 cup of the wet mixture into the bowl while mixer runs on low. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. Slowly add the remaining liquid, scrape down the bowl, and beat 15 more seconds until combined.
- Fold in Pineapple: Gently fold the drained crushed pineapple into the batter.
- Fill Cupcake Liners: Using a 4-tablespoon scoop, fill each liner evenly and level the tops with an offset spatula.
- Bake: Bake cupcakes at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even cooking.
- Cool Cupcakes: Let cupcakes cool in pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature.
- Toast Coconut: Spread shredded coconut evenly on a rimmed baking sheet. Toast in the oven until a mix of golden brown and white, about 15 to 20 minutes, stirring occasionally. Allow to cool.
- Prepare Frosting: In a stand mixer bowl, beat 8 tablespoons softened butter, cream cheese, and a pinch of salt on medium speed until creamy, about 1 minute.
- Add Remaining Frosting Ingredients: Gradually incorporate powdered sugar, vanilla extract, coconut extract, and heavy cream. Pulse on low speed to combine, then beat on medium until fluffy, about 2 minutes.
- Pipe Frosting: Fill a piping bag fitted with a large star tip with frosting and pipe onto cooled cupcakes.
- Garnish: Decorate each cupcake with toasted shredded coconut, pineapple triangles, maraschino cherries, and a festive paper umbrella for a tropical flair.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for smoother mixing.
- Rotation of pans during baking ensures even heat distribution for uniformly baked cupcakes.
- Toasted coconut adds a crunchy texture and enhances the coconut flavor—do not skip or substitute.
- Use fresh pineapple for garnish for the best flavor and presentation.
- These cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.
- You can omit the rum extract if preferred; the cupcakes will still have a lovely tropical flavor.
