Piña Colada Cupcakes Recipe

This recipe for Piña Colada Cupcakes brings a taste of the tropics to your kitchen. The cupcakes are moist and flavorful, thanks to the combination of crushed pineapple and coconut cream. A touch of rum in the simple syrup adds a subtle kick, while the coconut frosting is rich and fluffy. Garnished with toasted flaked coconut and pineapple slices, these cupcakes are as beautiful as they are delicious. Perfect for summer parties or any time you want to bring a little sunshine to your table, these Piña Colada Cupcakes are sure to be a hit.

These Piña Colada Cupcakes are a tropical delight, combining the refreshing flavors of pineapple and coconut into a sweet, moist cupcake. Perfect for any celebration, these cupcakes are sure to transport you to a sunny island getaway with every bite.

INGREDIENTS

• Large Eggs: 2, used to give the cupcakes their structure and moisture.
• Paper Cupcake Liners: 12, to line the muffin pan and ensure easy removal of the cupcakes.
• Crushed Pineapple in Juice: 1 (20-ounce) can, drained and used to add a juicy, tropical flavor.
• All-Purpose Flour: 1 cup, combined with bread flour for a balanced texture.
• Bread Flour: 1/2 cup, adds a slightly chewier texture to the cupcakes.
• Baking Powder: 2 teaspoons, helps the cupcakes rise.
• Baking Soda: 1/2 teaspoon, works with the baking powder to create a light and airy texture.
• Granulated Sugar: 3/4 cup, sweetens the cupcakes.
• Light Brown Sugar: 1/4 cup, adds moisture and a slight caramel flavor.
• Canned Coconut Cream: 1/4 cup, well-stirred and at room temperature, adds richness and a creamy texture.
• Vegetable Oil: 1/3 cup, keeps the cupcakes moist.
• Vanilla Extract: 1 teaspoon, enhances the flavor of the cupcakes.
• For the Pineapple Rum Simple Syrup (Optional):
  • Reserved Pineapple Juice: 1/4 cup, adds a burst of pineapple flavor.
  • Granulated Sugar: 2 tablespoons, sweetens the syrup.
  • White Rum: 2 tablespoons, for an extra tropical kick.
• For the Frosting and Garnish:
  • Unsalted Butter: 16 tablespoons (2 sticks), softened and used as the base for the frosting.
  • Kosher Salt: 1/4 teaspoon, to balance the sweetness.
  • Powdered Sugar: 5 cups, for a smooth, sweet frosting.
  • Canned Coconut Cream: 1/4 cup, adds a rich, creamy texture to the frosting.
  • Coconut Extract (Optional): 1/2 teaspoon, enhances the coconut flavor.
  • Unsweetened Flaked Coconut: 1 cup, for garnishing the cupcakes.
  • Fresh or Unsweetened Dried Pineapple Slices (Optional): for an additional tropical touch.

INSTRUCTIONS

Step 1:

Preheat your oven to 375°F and prepare a standard 12-well muffin pan by lining it with paper cupcake liners. This will prevent sticking and make it easier to remove the cupcakes once baked.

Step 2:

Drain the crushed pineapple through a fine-mesh strainer, reserving the juice for later use. Set aside 1 cup of the drained pineapple to be used in the cupcake batter.

Step 3:

In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, and baking soda. This dry mixture will help give the cupcakes their light, airy texture.

Step 4:

In a large mixing bowl, beat the eggs, granulated sugar, light brown sugar, and kosher salt until smooth and creamy. This should take about 3 minutes and will create a rich base for the cupcake batter.

Step 5:

Add the reserved 1 cup of drained pineapple, vegetable oil, coconut cream, and vanilla extract to the egg mixture. Beat until just combined to avoid overmixing.

Step 6:

Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Be careful not to overmix, as this can make the cupcakes dense.

Step 7:

Divide the batter evenly among the 12 muffin wells, filling each about two-thirds full. This will give the cupcakes room to rise without overflowing.

Step 8:

Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9:

If you're making the optional Pineapple Rum Simple Syrup, combine 1/4 cup of the reserved pineapple juice with 2 tablespoons of granulated sugar in a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the sugar is dissolved. Add the rum and cook for an additional minute before removing from the heat.

Step 10:

To prepare the frosting, beat the softened butter and kosher salt in a large bowl until light and fluffy, about 2 minutes. Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth. Add the coconut cream and coconut extract (if using), and continue to beat until the frosting is light and fluffy, about 3 more minutes.

Step 11:

Once the cupcakes have cooled, brush the tops of each with the Pineapple Rum Simple Syrup (if using) to add extra moisture and flavor. Frost the cupcakes with the prepared coconut frosting using a spatula or a piping bag for a polished finish.

Step 12:

Garnish each cupcake with unsweetened flaked coconut and a slice of fresh or dried pineapple for a tropical touch. Serve and enjoy these delightful Piña Colada Cupcakes!

Serving and Storage Tips

• Serve the Piña Colada Cupcakes immediately after frosting for the best flavor and texture.
• If you're making these ahead of time, store the cupcakes unfrosted in an airtight container at room temperature for up to 1 day.
• The frosting can be prepared in advance and stored in the refrigerator. Before using, let it come to room temperature and beat it again to restore its fluffy texture.
• Once assembled, the cupcakes can be refrigerated for up to 3 days. However, they are best enjoyed fresh.
• Consider serving these cupcakes with a side of fresh fruit or a tropical drink for a complete island-themed dessert experience.

Helpful Notes

• For a non-alcoholic version, omit the rum from the Pineapple Rum Simple Syrup, or substitute it with a splash of rum extract.
• Feel free to experiment with different tropical fruits as garnishes, such as mango or kiwi slices.
• If you can't find canned coconut cream, you can use the thick part of a can of coconut milk instead.
• Quotes: "These Piña Colada Cupcakes are a tropical vacation in every bite!"

Tips from well-known chefs

• Chef Marcus recommends toasting the flaked coconut lightly before using it as a garnish for added flavor and texture.
• Chef Rachel suggests adding a splash of pineapple juice to the frosting for an extra burst of tropical flavor.
• Chef Ayesha advises using fresh, high-quality ingredients, especially the pineapple, to make the flavors pop.