Piña Colada Cupcakes
Sweet coconut cupcakes topped with pineapple cream cheese frosting, toasted coconut, crushed pineapple, and maraschino cherries!
Servings: 18 cupcakes
Ingredients
COCONUT CUPCAKES:
- 1 3/4 c. cake flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher sea salt
- 1/4 c. unsalted butter room temperature
- 1/4 c. solid coconut oil
- 1/4 c. granulated sugar
- 3 lg. egg whites room temperature
- 1 1/2 tsp. vanilla extract
- 1 tsp. coconut extract
- 1/2 c. sour cream
- 1/2 c. canned coconut milk
- 1/2 c. sweetened shredded coconut
- 1/2 c. sweetened shredded coconut toasted
PINEAPPLE CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese room temperature
- 1/2 c. unsalted butter room temperature
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. kosher sea salt
- 3 c. confectioner's sugar
- 1/4 c. crushed pineapple drained, reserve juice
- 3 T. pineapple juice (from crushed pineapple)
GARNISHES:
- Additional toasted coconut
- Additional crushed pineapple drained
- 18 maraschino cherries with stems, drained & pat dry
- 18 umbrella toothpicks optional
- Striped straws optional
Instructions
- Preheat the oven to 350 degrees. Line two standard muffin pans with 18 cupcake liners, one with 12 and the other with 6; set aside.
- CUPCAKES: In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, using an electric hand mixer beat the butter and coconut oil on medium-high speed until smooth about 1 minute. Add the sugar, beat on high speed for 2-3 minutes or until pale. Add the egg whites, vanilla, and coconut extracts, beat until well combined.
- With mixing speed on low, alternate the dry ingredients with the sour cream, coconut milk, and 1/2 cup of shredded coconut. Mix just until incorporated.
- Using an ice cream scoop, fill each cupcake liner 3/4 full with batter. Top with toasted coconut gently pressing it into the batter.
- Place pans in the oven and bake for 15-18 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven, cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- FROSTING: In a large mixing bowl, beat the cream cheese, butter, vanilla, and salt until creamy about 1-2 minutes. With mixing speed on low gradually add the confectioners’ sugar. Add the pineapple and pineapple juice mix on the lowest speed possible for 1 minute, do not overbeat.
- Fill a piping bag fitted with a (2A) circle tip with frosting. Pipe frosting over the cooled cupcakes, then top with additional toasted coconut, crushed pineapple, and maraschino cherries.
- Store cupcakes covered in the refrigerator until ready to serve, especially if the weather is warm.
- Decorate with umbrellas and straws just before serving.
Speak Your Mind