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 1x
- 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
Find it online: https://honestcooking.com/coconut-cream-pina-colada-cupcakes/
Frequently Asked Questions
How do I get a strong coconut flavor in the cupcakes?
Use coconut cream in both the batter and the frosting, and fold in shredded coconut for texture. Coconut extract can boost the flavor further if the coconut cream alone feels subtle. 
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?
Drain crushed pineapple thoroughly and press it in a fine mesh strainer to remove excess juice. Fold it in gently at the end so you get pineapple flavor without weighing down the batter.
