When we first decided to do a luau theme for my cousin’s bridal shower, I knew that I wanted to make margarita cupcakes. But I also wanted to offer a little variety, so when I found this recipe for Piña Colada Cupcakes, I knew this would be a perfect match.
Piña Colada Cupcakes
Cupcake Ingredients:
Source: Annie’s Eats
2 cups sifted cake flour
2 tsp. baking powder
1.4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
1/2 cup milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2-2/3 cup shredded coconut
Preheat oven to 350 degrees F.
Sift together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy.
Add in the flour mixture in three additions, beginning with the flour and alternating with half the milk in between each addition of flour.
Mix well after each addition.
Stir in the vanilla, coconut extract and shredded coconut.
Transfer the batter to a mixing bowl and set aside.
Clean your mixer bowl and then beat the egg whites on high until stiff peaks form.
Using a rubber spatula, carefully fold in the egg whites to the batter, mixing until smooth and blended completely.
Line a muffin pan with cupcake liners.
Divide the batter among the cupcake pan, filling each well about half-full.
Bake until cupcakes are golden, about 15 minutes. Use the toothpick test to make sure they are cooked all the way through.
Frosting Ingredients:
Adapted From: Southern Food
1 cup butter
8 cups sifted confectioners’ sugar
6 tablespoons well drained crushed pineapple
1 to 2 tablespoons pineapple juice
Cream the butter and gradually beat in the sugar.
Add in the crushed pineapple, and just enough pineapple juice to make it spreadable.
Frost the cupcakes as desired.
Enjoy!
Great idea! They look amazing. I can't wait to have a party and try to match your creative menu! -Westie
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These look super yummy!
Wonderful cupcakes! I love the added pineapple in the icing. Sounds fresh and delicious.
These cupcakes look fabulous. Question: Why can't you use the juice from the strained pineapples instead of a separate bottle of juice for less waste and more flavor? Just wondering…
Memoria –
You can definitely do that! I had the bottle of pineapple juice from another recipe and found it very hard to strain much juice from the can of crushed pineapple I had. The pineapple seemed to soak up most of the juice, and, in fact, I didn't really need to add any extra because the icing was spreadable without it!
Hope that helps.
Oh, my goodness, those look *awesome.*.
I hopped over to this blog. Wow! What a clever idea! Yummy! 🙂
These look really yummy!
Thanks so much!
I’ve been craving pina colada cupcakes for some time now. Thank you for the lovely recipe.
I like how your frosting doesn’t call for cream cheese. With this hot weather, I’m always cautious about ingredients that can’t stay at room temperature (and refrigerating cupcakes is a no no.
1. Is the cupcake recipe very moist? I’ve made many that were a bit dry (I didn’t over mix).
2. Does the frosting turn a pale yellow from the pineapple, or did you need to add a bit of yellow color gel?
Hi Ruby –
The cupcake is moist, from what I remember. Not too dry and it didn’t really melt in the summer heat.
The icing turned yellow from the pineapple — but it tended to melt a bit in the heat, so I’d try to keep it cool and pipe it on just before you serve them. 🙂
Hope that helps!
Oh man, Pina Colada cupcakes? I’m there!
Wow, I am so lucky to find your recipe! I’ll use fresh pineapple in the frosting, just hoping there is a good amount of juice to use throughout the recipe;~) I love your site and your new addition is adorable. If you have more recipes using cake flour, I’d love to try them. Finding such recipes proves to be scarce on the internet. Even Pillsbury has a shy number of cake flour recipes on their site.
Can’t wait to serve this cake to my family. And I look forward to visiting again.