Description
Caribbean paradise sparkles in these pina colada cupcakes, blending tropical rum-infused cake with creamy coconut frosting. Dessert enthusiasts will discover sweet island flavors that transport taste buds to relaxed beach memories.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup bread flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
Cupcake Wet Ingredients:
- 2 large eggs
- 1 (20-ounce) can crushed pineapple in juice
- 1/4 cup canned coconut cream, well-stirred and at room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup reserved pineapple juice
- 2 tablespoons white rum
Frosting and Garnish:
- 16 tablespoons (2 sticks / 1 pound) unsalted butter
- 5 cups powdered sugar (about 1 1/4 pounds)
- 1/4 cup canned coconut cream, well-stirred and at room temperature
- 1/2 teaspoon coconut extract (optional)
- 1 cup unsweetened flaked coconut
- 12 paper cupcake liners
- Fresh or unsweetened dried pineapple slices (optional)
Instructions
- Preheat the oven to 375°F and arrange paper liners in a standard 12-well muffin pan. Thoroughly drain crushed pineapple, reserving its juice through a fine-mesh strainer.
- Whisk together all-purpose flour, bread flour, baking powder, and baking soda in a medium bowl until well combined.
- In a large bowl, vigorously beat eggs, granulated sugar, light brown sugar, and kosher salt until smooth and creamy, approximately 3 minutes.
- Incorporate drained pineapple, vegetable oil, coconut cream, and vanilla extract into the egg mixture, mixing until just combined.
- Gradually fold in the flour mixture on low speed, ensuring minimal mixing to maintain a tender texture.
- Evenly distribute batter into muffin wells, filling each about two-thirds full.
- Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- For optional rum syrup, combine reserved pineapple juice and sugar in a small saucepan, bringing to a boil and simmering until sugar dissolves.
- Add rum to the syrup, cook for 1 minute, then remove from heat.
- Prepare frosting by beating butter and salt until light and fluffy, approximately 2 minutes.
- Gradually incorporate powdered sugar, beating until smooth.
- Mix in coconut cream and coconut extract, beating for an additional 3 minutes until fluffy.
- Brush cooled cupcakes with rum syrup if desired.
- Frost cupcakes using a spatula or piping bag, and optionally garnish with flaked coconut and pineapple slices.
Notes
- Use fresh, high-quality ingredients for the most vibrant flavor profile and ensure the pineapple is well-drained to prevent soggy cupcakes.
- Swap regular flour with gluten-free alternatives like almond or coconut flour to make the recipe celiac-friendly without compromising texture.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a lower-calorie version that maintains the tropical essence.
- Replace rum with coconut water or pineapple juice for a non-alcoholic variation suitable for all ages and preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg