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Impressed by the basic cocktail, these Pina Colada Cupcakes are mainly summer season in dessert type. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Are you dreaming of sipping a pina colada on a seaside someplace heat together with your favourite ebook? You don’t need to hop on a aircraft to do it! These pina colada cupcakes will transport you proper there the minute you sink your tooth into them.
The pineapple cupcake comes from my full-sized Pineapple Layer Cake, which I really like a lot. They’re so moist and tender, and the pineapple taste is plain. I really like the little chunks of pineapple. Then, the coconut buttercream is the proper complement. It actually drives residence that tropical really feel. And the ornamental little umbrellas? So darn cute!
I Can’t Get Sufficient Of These Piña Colada Cupcakes
I’m completely obsessive about these cupcakes, and I’m fairly positive you can be, too, after you strive ’em for your self! Right here’s why:
- Massive topical taste. I used an entire (8oz) can of crushed pineapple WITH the juice, and it exhibits. As if that weren’t sufficient, the coconut taste (from coconut cream and extract) actually comes by way of within the buttercream. If that’s not tropical, I don’t know what’s!
- Superior texture. These cupcakes are gentle, fluffy, and splendidly moist. They’re additionally simple to make.
- Cute as might be. I adorned these desserts similar to I’d a pina colada. The buttercream mimics the whipped cream you may discover on high of this basic beverage. Then the pineapple, maraschino cherry, and mini umbrella on high actually drive residence the island vibes. Excellent for a celebration or event!
What You’ll Want
Time to assemble your elements! See all of the elements within the photograph beneath and take a look at my suggestions for particular ones beneath. Scroll to the recipe card on the backside of this submit for exact measurements.
- All-purpose flour – Utilizing an excessive amount of offers you dry cupcakes, so be sure you measure this precisely.
- Baking powder and baking soda – You want each to get the proper rise and texture for these cupcakes.
- Salt – Don’t underestimate the salt. It amplifies the flavors already current and is totally wanted.
- Unsalted butter – If you wish to use salted butter, simply omit the added salt.
- Vegetable oil – The usage of oil along with the butter offers these cupcakes the little bit of additional moisture they should take them from good to nice.
- Canned crushed pineapple. With the juice! I used a full 8 oz can to provide these cupcakes BIG pineapple taste. If you need to run contemporary pineapple by way of a meals processor, you are able to do that as a substitute.
- Powdered sugar – The powdered sugar not solely provides sweetness to the buttercream but in addition helps give it construction and quantity. You may scale back the quantity, for those who’d like, but it surely gained’t be as thick and also you gained’t have as a lot. Maintain this in thoughts when piping and adorning your cupcakes.
- Heavy cream (or cream of coconut) – Both one will work within the buttercream. I like utilizing a bit bit of every. Go forward and play with the ratios to get the coconut taste you crave.
- Toppings – I used pineapple slices, maraschino cherries, and cute little umbrellas, however all are elective.
How one can Make Piña Colada Cupcakes
Right here’s a fast have a look at easy methods to make these tropical treats. Make sure to scroll to the recipe card beneath for extra thorough directions.
- Prep. Preheat the oven to 350°F and put together a cupcake pan with cupcake liners.
- Mix the dry elements. Whisk collectively the flour, baking powder, baking soda, and salt.
- Mix the moist elements. Beat the butter, oil, and sugar on excessive till gentle in coloration and fluffy, after which combine within the eggs, separately.
- Put all of it collectively. Combine half of the pineapple into the batter, adopted by half of the dry elements. Combine within the remaining pineapple and vanilla, adopted by the remaining dry elements.
- Bake. Fill cupcake liners about ¾ full and bake for 15-17 minutes.
- Cool. Cool within the pan for a couple of minutes earlier than turning the cupcakes out onto a cooling rack to chill all the way in which.
- Make the buttercream – Beat the butter on excessive pace till easy. Slowly combine in half of the powdered sugar, adopted by the coconut extract and two tablespoons of the cream. Combine within the remaining powdered sugar (and extra cream if the frosting is just too thick).
- Embellish. Pipe the frosting onto the cupcakes and enhance with a cherry, a slice of pineapple, and an umbrella, if desired.
Ideas for Success
Striving for baking perfection? Listed here are some suggestions and methods that can aid you obtain the very best pina colada cupcakes:
- Measure fastidiously. When measuring the flour particularly, use a meals scale or the spoon and degree technique. An excessive amount of (or too little) flour can actually mess with the feel of your cupcakes.
- Don’t skimp on creaming time. Beating collectively the butter, sugar, and oil incorporates air into the batter, serving to you obtain gentle, fluffy cupcakes. So, don’t skip (or skimp) on this step. Cream till the combination has lightened in coloration and has turn into fluffy.
- Don’t over-mix. When you mix the moist and dry elements, combine simply till every little thing is integrated. No extra. Over-mixing may cause the glutens within the flour to overdevelop, leading to robust, overly dense cupcakes.
- Cool fully. Enable the cupcakes to chill fully earlier than frosting them. If they’re too heat, the frosting will slide off!
- Get the frosting right. In case your frosting is just too thick, add a bit extra cream, one teaspoon at a time. Too skinny? Add extra powdered sugar.
- Dry your fruit. Pat your cherries and ornamental pineapple slices dry earlier than including them to the cupcakes. In any other case, their juices will run into the frosting.
How one can Retailer
- Counter/fridge. Seal any leftovers in an hermetic cupcake service or another hermetic container that’s tall sufficient to accommodate the frosting. They are going to preserve at room temperature for as much as 2 days with out the fruit topping, then they need to be refrigerated for an additional 2-3 days. In case you add the fruit topping, they’ll have to go within the fridge. They’re greatest served at room temperature.
- Freezer. Seal the cupcakes in an hermetic, freezer-safe container that’s tall sufficient to accommodate the frosting. The fruit topping gained’t thaw nicely, so depart it off. You may retailer the cupcakes within the freezer for as much as 3 months. Enable them to thaw within the fridge earlier than having fun with.
This recipe was up to date 5/18/2025. For the unique recipe, obtain the recipe PDF.
Recipe
Pina Colada Cupcakes
Prep Time: 45 minutes
Cook dinner Time: quarter-hour
Complete Time: 35 minutes
Yield: 12-15 Cupcakes
Class: Dessert
Methodology: Oven
Delicacies: American
Description
Impressed by the basic cocktail, these Pina Colada Cupcakes are mainly summer season in dessert type. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Substances
Pineapple Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured correctly)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 3/4 cups (155g) sugar
- 2 giant eggs
- 8 ouces crushed pineapple, with juice
- 1/2 teaspoon vanilla extract
Coconut Buttercream
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon coconut extract
- 2–3 tablespoons heavy cream or cream of coconut
- Sliced pineapple, lower into items, elective
- 12–15 maraschino cherries, elective
- Umbrellas, elective
Directions
- Preheat oven to 350°F (176°C) and put together a cupcake pan with cupcake liners.
- Mix the flour, baking powder, baking soda and salt in a medium-sized bowl and put aside.
- Add the butter, oil and sugar to a big mixer bowl and beat collectively till gentle in coloration and fluffy, about 2-3 minutes. Don’t skimp on the creaming time. It’s best to visibly see a change in coloration and texture.
- Add the eggs separately, mixing till principally mixed after every. Scrape down the perimeters of the bowl as wanted to make sure all elements are nicely integrated.
- Add half of the crushed pineapple and blend till nicely mixed.
- Add half of the dry elements to the batter and blend till principally mixed.
- Add the remaining crushed pineapple and vanilla extract and blend till nicely mixed.
- Add the remaining dry elements and blend till nicely mixed. Scrape down the perimeters of the bowl as wanted to make sure all elements are nicely integrated. Don’t over combine the batter.
- Fill cupcake liners about ¾ full (57g). Bake for 15-17 minutes, or till a toothpick inserted comes out with a number of crumbs.
- Take away the truffles from the oven and permit to chill for about 2-3 minutes, then take away to cooling racks to chill fully.
- To make the buttercream, add the butter to a big mixer bowl and beat till easy.
- Rigorously add about half of the powdered sugar and blend till easy and nicely mixed.
- Add the coconut extract, 2 tablespoons of the cream and blend till nicely mixed and easy.
- Add the remaining powdered sugar and blend till nicely mixed and easy. Add further cream, as wanted, to get the fitting consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847. Embellish with a cherry, slice of pineapple and an umbrella, if desired. Serve.
- Cupcakes are greatest saved nicely coated and eaten inside 3-4 days. With the fruit on high, they need to be saved within the fridge. With out the fruit, they’d be effective at room temperature for as much as 2 days, then saved within the fridge. They’re greatest served at room temperature.
Notes
- Crushed pineapple – You want a full 8 oz can to provide these cupcakes large pineapple taste. If you need to run contemporary pineapple by way of a meals processor, you are able to do that as a substitute.
- Powdered sugar – The powdered sugar not solely provides sweetness to the buttercream but in addition helps give it construction and quantity. You may scale back the quantity, for those who’d like, but it surely gained’t be as thick and also you gained’t have as a lot. Maintain this in thoughts when piping and adorning your cupcakes.
- Heavy cream or cream of coconut – Both one will work within the buttercream. The cream of coconut will simply add extra coconut taste.
- Measure fastidiously – When measuring the flour particularly, I extremely suggest a meals scale. An excessive amount of flour can actually dry out the cupcakes.
- Frosting consistency – In case your frosting is just too thick, add a bit extra cream, one teaspoon at a time. Too skinny? Add extra powdered sugar.
- Dry your fruit toppings – Pat your cherries and ornamental pineapple slices dry earlier than including them to the cupcakes. In any other case, the juices can run into the frosting.
Diet
- Serving Dimension: 1 cupcake
- Energy: 629
- Sugar: 98.2 g
- Sodium: 71.1 mg
- Fats: 21.3 g
- Carbohydrates: 108.6 g
- Protein: 3.9 g
- Ldl cholesterol: 75.7 mg
