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Impressed by the basic cocktail, these Pina Colada Cupcakes are mainly summer time in dessert kind. 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 seashore someplace heat together with your favourite e-book? 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 house 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:
- Huge topical taste. I used a complete (8oz) can of crushed pineapple WITH the juice, and it reveals. 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 mild, fluffy, and splendidly moist. They’re additionally straightforward to make.
- Cute as will be. I adorned these desserts similar to I’d a pina colada. The buttercream mimics the whipped cream you would possibly discover on prime of this basic beverage. Then the pineapple, maraschino cherry, and mini umbrella on prime actually drive house the island vibes. Good for a celebration or event!
What You’ll Want
Time to assemble your components! See all of the components within the picture beneath and take a look at my suggestions for particular ones beneath. Scroll to the recipe card on the backside of this publish for exact measurements.
- All-purpose flour – Utilizing an excessive amount of provides you with dry cupcakes, so make sure to 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 pass over 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 offer these cupcakes BIG pineapple taste. If you need to run recent pineapple by way of a meals processor, you are able to do that as an alternative.
- Powdered sugar – The powdered sugar not solely provides sweetness to the buttercream but in addition helps give it construction and quantity. You possibly can scale back the quantity, for those who’d like, however it gained’t be as thick and also you gained’t have as a lot. Preserve 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 slightly 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 non-compulsory.
Learn how to Make Piña Colada Cupcakes
Right here’s a fast have a look at make these tropical treats. Be sure you 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 components. Whisk collectively the flour, baking powder, baking soda, and salt.
- Mix the moist components. Beat the butter, oil, and sugar on excessive till mild in coloration and fluffy, after which combine within the eggs, one after the other.
- Put all of it collectively. Combine half of the pineapple into the batter, adopted by half of the dry components. Combine within the remaining pineapple and vanilla, adopted by the remaining dry components.
- 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 best way.
- Make the buttercream – Beat the butter on excessive pace till clean. 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 simply too thick).
- Adorn. Pipe the frosting onto the cupcakes and beautify with a cherry, a slice of pineapple, and an umbrella, if desired.
Suggestions for Success
Striving for baking perfection? Listed below are some suggestions and methods that may show you how to obtain the absolute best pina colada cupcakes:
- Measure fastidiously. When measuring the flour specifically, use a meals scale or the spoon and degree methodology. 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 mild, fluffy cupcakes. So, don’t skip (or skimp) on this step. Cream till the combination has lightened in coloration and has develop into fluffy.
- Don’t over-mix. When you mix the moist and dry components, combine simply till every thing is included. No extra. Over-mixing may cause the glutens within the flour to overdevelop, leading to powerful, 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 simply too thick, add slightly 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.
Learn how to 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 maintain 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. Should 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 properly, so depart it off. You possibly can 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
Whole 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 time in dessert kind. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Components
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 massive 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, reduce into items, non-compulsory
- 12–15 maraschino cherries, non-compulsory
- Umbrellas, non-compulsory
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 mild in coloration and fluffy, about 2-3 minutes. Don’t skimp on the creaming time. You need to visibly see a change in coloration and texture.
- Add the eggs one after the other, mixing till largely mixed after every. Scrape down the edges of the bowl as wanted to make sure all components are properly included.
- Add half of the crushed pineapple and blend till properly mixed.
- Add half of the dry components to the batter and blend till largely mixed.
- Add the remaining crushed pineapple and vanilla extract and blend till properly mixed.
- Add the remaining dry components and blend till properly mixed. Scrape down the edges of the bowl as wanted to make sure all components are properly included. 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 just a few crumbs.
- Take away the muffins 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 clean.
- Fastidiously add about half of the powdered sugar and blend till clean and properly mixed.
- Add the coconut extract, 2 tablespoons of the cream and blend till properly mixed and clean.
- Add the remaining powdered sugar and blend till properly mixed and clean. Add further cream, as wanted, to get the proper consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847. Adorn with a cherry, slice of pineapple and an umbrella, if desired. Serve.
- Cupcakes are greatest saved properly lined and eaten inside 3-4 days. With the fruit on prime, they need to be saved within the fridge. With out the fruit, they’d be high-quality 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 offer these cupcakes large pineapple taste. If you need to run recent pineapple by way of a meals processor, you are able to do that as an alternative.
- Powdered sugar – The powdered sugar not solely provides sweetness to the buttercream but in addition helps give it construction and quantity. You possibly can scale back the quantity, for those who’d like, however it gained’t be as thick and also you gained’t have as a lot. Preserve 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 specifically, I extremely advocate a meals scale. An excessive amount of flour can actually dry out the cupcakes.
- Frosting consistency – In case your frosting is simply too thick, add slightly 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
