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Coconut Cream Piña Colada Cupcakes

Coconut Cream Piña Colada Cupcakes

Coconut cream and pineapple turn this moist, vanilla cake into a piña colada extraordinaire.
By Kelsey Hilts

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For summer BBQ’s and potlucks, or winter festivities when you are day-dreaming of summer, these cupcakes are a sweet treat. I adapted one of Sweetapolita’s white {vanilla} cakes to suit my piña colada needs, using one can of coconut milk and one cup of frozen pineapple that I had puréed in the food processor. The frosting was a bit of an experiment, and I suppose any coconut frosting would do, however, I do think the result of using whipped coconut cream in buttercream frosting was sinfully good. It only took a dollop to finish off the cupcakes. And I must make one baker’s confession: the moist, dense coconut-pineapple cupcakes ended up sinking in the center as they cooled but I easily hid this fact with the dollop of soft frosting (a coconut rendition of my basic buttercream frosting) and sprinkles of flaked coconut.

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Coconut Cream Piña Colada Cupcakes

Coconut cream and pineapple turn this moist, vanilla cake into a piña colada extraordinaire.

  • Author: Kelsey Hilts
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 30 1x
  • Category: Dessert

Ingredients

Scale

Coconut-Pineapple Cupcakes

  • 11/2 cups (341 g) unsalted butter, at room temperature
  • 22/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4½ cups (575 g) all-purpose flour
  • 2 tablespoons (28 g) baking powder
  • 1 teaspoon salt
  • 1 can of coconut milk + (butter)milk, at room temperature
  • 1 cup frozen pineapple chunks, pureed
  • 2 teaspoons vanilla extract

Coconut Buttercream Frosting

  • ½ can of Trader Joe’s Coconut Cream Extra Thick & Rich
  • ½ cup butter
  • 3¾ cup powdered sugar
  • ½1 tsp vanilla, to taste
  • Sweetened, flaked coconut, optional garnish

Instructions

Coconut-Pineapple Cupcakes

  1. Puree the frozen pineapple chunks in a food processor.
  2. Mix the pureed pineapple and the coconut milk.
  3. Add milk or buttermilk to reach 2 cups of liquid.
  4. Beat the butter and sugar for five minutes or until pale and smooth.
  5. Mix in the egg whites, until combined.
  6. Alternate adding the remaining dry ingredients and wet ingredients, mixing just until incorporated.
  7. Pour the batter into greased and floured cake pans or lined cupcake tins.
  8. Bake the cupcakes for 15-20 minutes at 350 degrees, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Coconut Frosting

  1. Whip the coconut cream with the butter.
  2. Add the powdered sugar and vanilla.
  3. Continue beating the ingredients until a smooth, fluffy frosting has formed.
  4. Spoon a dollop of frosting on the cooled cupcakes.
  5. Garnish with sweetened, flaked coconut if desired.

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