Take a tropical vacation through these Pina Colada Cupcakes, topped with rum infused whipped cream and toasted coconut chips. | wildwildwhisk.com
Print Recipe
5 from 1 vote

Pina Colada Cupcakes

Pina Colada cupcakes take your favorite drink and put it into cupcake form. And yes there is rum in the frosting!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 295kcal
Author: Trang

Ingredients

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 cup chopped pineapple – pureed
  • 1/2 cup coconut milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For the frosting:

  • 1 + 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon Malibu Rum
  • 1/3 cup granulated sugar
  • 1/2 cup coconut chips - toasted

Instructions

To make the cupcakes:

  • Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
  • In a small bowl, measure out flour, salt, baking soda, baking powder, and sugar, mix well with a whisk and set aside.
  • Puree 1 cup of chopped pineapple in a food processor, this will yield approximately 1/2 cup of pureed pineapple.
  • Add the pureed pineapple, coconut milk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to combine.
  • Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
  • Divide batter equally among 12 cups.
  • Bake for 20 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  • Remove cupcakes from the oven and cool completely on a wire rack.

To make the frosting:

  • Add cold heavy whipping cream, sugar, vanilla and rum to a mixing bowl. Beat on medium speed until stiff peak forms. Refrigerate until ready to use.
  • Toast the coconut chips in a skillet over medium heat until the edges turn golden brown. Let cool completely before using.
  • Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
  • Break up the larger pieces of toasted coconut chips with your fingers and garnish cupcakes generously.
  • Optional: decorate with colorful straws, or cocktail umbrellas.

Notes

1. I make the cupcake batter using just a hand whisk. You can use an electric mixer as well, just be sure to not overmix the batter.
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.

Nutrition

Serving: 85g | Calories: 295kcal