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Piña Colada Cupcakes

Sweet coconut cupcakes topped with pineapple cream cheese frosting, toasted coconut, crushed pineapple, and maraschino cherries!
Cuisine: American, Mexican
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.