Since summer isn’t coming quick enough let’s just make these Pina Colada Cupcakes and pretend it’s summer. Okay? Great! It’s always about this time of year that I crave the warm sunshine and beach days again. So, since I can’t force it I just fake it with food instead, then I sit and enjoy these on my couch…with a kiddie pool in the house and all my brightest lamps and my sun glasses and flip flops on. Only kidding, but it’s about getting to that point. I’m totally ready to be out of hibernation though. But don’t you just love foods like this that you can enjoy all year round that give off those summer vibes? And even better when they make it to your list of top five favorite cupcakes (don’t ask my what my other 4 are right now but they are chocolatey, caramely, probably lemony and very good)! Everyone was swooning over these and for good reason, they taste just like a Pina Colada but in cupcake form! They are one of the moistest cupcakes I’ve ever made and I’ll be dreaming about this coconut buttercream frosting for days! These would be fun for just about any party, I mean show up with these at Thanksgiving and they’ll probably be the first thing to go – who says we can’t do things out of the norm? Now slap on a swimsuit, crank up that pina colada song (“if you like pina coladas and getting caught in the rain”) and get baking because you are going to love these!
Piña Colada Cupcakes
- 1 2/3 cups (236g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (156g) granulated sugar
- 2 large eggs
- 1/3 cup canned coconut milk (strain any lumps if there are any)
- 1/3 cup pineapple juice (from can of crushed pineapple)
- 1/4 tsp coconut extract
- 1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
Coconut Buttercream Frosting
- 1 cup butter (226g), softened (preferably 3/4 cup unsalted 1/4 cup salted)
- 2 Tbsp canned coconut milk
- 3/4 tsp coconut extract
- 3 1/2 cups (425g) powdered sugar
- 3/4 cup (60g) sweetened shredded coconut
- 12 maraschino cherries and fresh pineapple wedges (optional)
- For the cupcakes:
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes mixing bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter and sugar until pale and fluffy. Mix in eggs one at a time. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined - there should still be some flour streaks). Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top. Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely. Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
- For the coconut buttercream:
- In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).
- Recipe source: Cooking Classy