If you have seen my recipe for Gin & Tonic Cupcakes, you will know that I love turning cocktails into cupcakes. Today's delicious concoction replicates a Piña Colada, which could be the best drink to ever hit the beach side.
Piña Coladas are a sweet cocktail, traditionally made with rum, coconut milk and pineapple. They are most famously served blended with ice, a pineapple wedge and often times a cute little umbrella. The first time I had one of these I was just a little kid (don't worry it was a virgin cocktail!) and I thought it was gross... probably because I hated the taste of coconut at the time. It wasn't until I got on a cooking streak using Malibu (ie coconut) rum that I had the idea to turn this popular drink into a dessert.
This recipe uses all things coconut - coconut milk, extract and rum - as well as lots of crushed pineapple. Make sure you remember to drain your pineapple before putting in both the cupcake batter and frosting. You can use the leftover juice to make yourself an actual Piña Colada!
Overall, this dessert is pretty easy to make - basically all you need to do is mix your dry and wet ingredients independently, then combine. Voila! Cupcake batter. I garnished with a simple slice of pineapple, but you could also top with a maraschino cherry and cocktail umbrella if you want to up your game. I would love to see your creations - be sure to share in the comments 🙂
Pina Colada Cupcakes
- 2 c. plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 c. sugar
- 1/4 c. brown sugar
- 1/2 c. vegetable oil
- 3 eggs
- 1 c. crushed pineapple (drained)
- 1/2 c. coconut milk (full fat)
- 1/2 tsp. coconut extract
- 1 tbl coconut rum
- Zest of 1 lime
- 8 oz (1 pkg) cream cheese, softened
- 8 tbl (1 stick) butter, softened
- 1 tsp. vanilla extract
- 1 tbl coconut rum
- 1/4 c. crushed pineapple (drained)
- 3 c. confectioners sugar
- Freshly sliced pieces of pineapple, cut into small triangles
- Step 1 Preheat oven to 350F and prep a cupcake tin with 18 liners.
- Step 2 Combine your dry ingredients (flour, baking soda, baking powder, salt) into a small bowl. Set aside.
- Step 3 Combine your wet ingredients (sugars, vegetable oil, eggs, crushed pineapple, coconut milk, coconut extract, coconut rum and lime zest) into a separate, large bowl.
- Step 4 Slowly add your dry mixture into your wet mixture (1/3 at a time) using a hand / stand mixer on medium speed. Be careful not to overbeat - just mix until all ingredients are combined and there are no "dry clumps" left.
- Step 5 Fill each cupcake liner 3/4 full of batter (Don't fill to the brim otherwise the cupcakes will overflow and cause a big mess in your oven). Place in your preheated oven for 18-20 minutes, or until the tops spring back when pressed lightly and a toothpick comes out clean. Cool completely.
- Step 6 While the cupcakes are cooling, make your frosting.
- Step 7 Beat the butter and cream cheese together with a hand/stand mixer until creamy, 2-3 minutes. Add in your vanilla extract, rum and crushed pineapple and beat for another minute.
- Step 8 Slowly add in your confectioners sugar, 1/2 cup at a time (otherwise it will go everywhere!), while beating continuously. Your frosting should be light and fluffy by the time all is added in.
- Step 9 I used a piping tool to frost my cupcakes, but you can also slap on using an offset spatula or butter knife. Garnish with a slice of pineapple and serve!