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
- Total Time: 40 minutes
- Yield: Makes 24
- Diet: Omnivore
Description
Moist vanilla cake infused with coconut cream and pineapple. Topped with a dreamy coconut buttercream frosting.
Ingredients
- 1 1/2 cups (341 g) unsalted butter
- 2 2/3 cups (540 g) granulated sugar
- 9 (275 g) egg whites
- 4 1/2 cups (575 g) all-purpose flour
- 2 tablespoons (28 g) baking powder
- 1 teaspoon salt
- 1 can of coconut milk + (butter)milk
- 1 cup (237 ml) frozen pineapple chunks
- 2 teaspoons vanilla extract
- 1/2 can of Trader Joes Coconut Cream Extra Thick & Rich
- 1/2 cup (118 ml) butter
- 3 3/4 cups (890 ml) powdered sugar
- 1/2 - 1 tsp vanilla
- Sweetened, flaked coconut
Instructions
- Puree the frozen pineapple chunks in a food processor.
- Mix the pureed pineapple and the coconut milk.
- Add milk or buttermilk to reach 2 cups of liquid.
- Beat the butter and sugar for five minutes or until pale and smooth.
- Mix in the egg whites, until combined.
- Alternate adding the remaining dry ingredients and wet ingredients, mixing just until incorporated.
- Pour the batter into greased and floured cake pans or lined cupcake tins.
- Bake the cupcakes for 15-20 minutes at 350°F (177°C), or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Coconut Frosting
- Whip the coconut cream with the butter.
- Add the powdered sugar and vanilla.
- Continue beating the ingredients until a smooth, fluffy frosting has formed.
- Spoon a dollop of frosting on the cooled cupcakes.
- Garnish with sweetened, flaked coconut if desired.
Notes
- For a more intense pineapple flavor, use fresh pineapple and reduce the baking time slightly.
- To make these cupcakes dairy-free, substitute the butter with vegan butter and the milk with full-fat coconut milk.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; the frosting may firm up slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
How do I get a strong coconut flavor in the cupcakes?
Use coconut milk in the batter and whipped coconut cream in the frosting for a strong coconut flavor throughout. Top with sweetened, flaked coconut for extra texture.
Can I use light coconut milk instead of coconut cream?
Coconut cream has a higher fat content that gives these cupcakes their rich, moist texture. Light coconut milk is thinner and may result in a less tender crumb and weaker coconut flavor.
How do I incorporate the pineapple without making the batter too wet?
Puree frozen pineapple chunks in a food processor and mix them with the coconut milk to form the batter’s liquid base — no draining needed since the puree itself becomes part of the batter.
