These Piña Colada Cupcakes are perfect for summertime, even if you’re not on a remote island in the Caribbean. These coconut cupcakes with pineapple frosting *almost* make up for the fact I’m not on a tropical vacation this summer.
THE PINA COLADA CUPCAKES EXPLAINED:
Soft coconut cupcakes topped with a silky pineapple cream cheese frosting
HOW TO MAKE THESE CUPCAKES:
prepare the cupcake tins:
Preheat the oven to 350 F. Grease and line 12 and then 4 (16) cupcake tins with liners. Set aside.
make the cupcake batter:
In a stand mixer bowl with a whisk attachment, beat the softened butter and oil together until completely combined together with no lumps. The butter has to be soft, if it’s too cold there will be lumps. Add the sugar to the oil and butter and beat on high until light and fluffy. Add the eggs in one at a time, once all eggs are incorporated add vanilla extract and coconut extract. Beat the mixture for about 2 minutes to incorporate as many air bubbles as possible.
In a medium bowl whisk together the flour, cake flour, shredded coconut (food processed) salt, and baking powder, pour into stand mixer bowl along with the other ingredients, mix slightly while flour pieces are still visible. In a small bowl, mix together milk and sour cream. Pour sour cream/milk mixture in with the other ingredients. Mix until all ingredients are just combined. Fold in the sprinkles until they’re well distributed.
bake the cupcakes:
Use a 1/4 cup measuring cup to distribute the batter evenly into the prepared cupcake liners and bake for 20-27 minutes or until the cupcakes are barely light golden and spring back when pressed. Transfer to a cooling rack immediately. Let the cupcakes cool before frosting with your favorite frosting!
make the frosting:
In a stand mixer beat the softened butter, softened cream cheese, and cream of coconut until smooth. Add powdered sugar, freeze-dried pineapple pieces and mix until combined and smooth.
grocery list:
- butter
- oil
- sugar
- eggs
- coconut extract
- shredded coconut
- cake flour
- flour
- salt
- baking powder
- sour cream
- milk
- freeze-dried pineapple
- cream cheese
- powdered sugar
equipment list:
click here to purchase the equipment listed below
- stand mixer or hand-held electric mixer
- mixing bowls
- rubber spatula
- blender or food processor
FAQS:
How do I store these cupcakes?
These are best kept in an airtight container or cupcake holder at room temperature of 71 degrees F or less, for up to 3 days. Otherwise, they can be kept in the refrigerator for up to 2 days… if kept longer, they will dry out. The refrigerator automatically dries cupcakes out, but they’re better when they are left out for 30 minutes before eating.
Troubleshooting- tips + tricks when making the recipe
I tested this cupcake recipe when I lived in Florida and then here in South Carolina. Baking the cupcakes in Florida led to easy baking, it cooked perfectly on the inside without burning the outside. Here in South Carolina, however, cooked unevenly. The outside cooked quicker than the inside. There are so many reasons why this happened:
- Oven differences (while both ovens have accurate temperature readings, every oven is different in how they circulate)
- Climate differences (it was springtime in South Carolina 65-75 degrees F and somewhat dry. Vs Florida when it was about 80-90 degrees F and very humid)
- Elevation differences (Sarasota, Florida is 16ft and Upstate South Carolina is 919ft, so quite the difference)
If you have a problem with your cupcakes cooking unevenly but your temperatures are reading accurately, you can do this: Fill a cake pan with water and ice cubes and place it on the rack below the cupcakes so that it will steam and cook the inside and outside evenly.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Pina Colada Cupcakes
Ingredients
Coconut Cupcakes
- 1/3 75g cup butter, room temperature
- 1/3 cup oil
- 1 ¼ 300g cups sugar
- 2 eggs
- 1 egg yolk
- 2 tsp coconut extract
- ¼ cup shredded coconut blended until fine
- 1 cups 190g cake flour
- 1 cup 150g flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup sour cream
- ¾ cup milk
Pineapple Cream Cheese Frosting
- 2 oz 86g freeze dried pineapple, blended until fine
- 8 oz cream cheese
- ½ cup butter
- 5 cups 600g powdered sugar
Instructions
Coconut Cupcakes:
- Preheat the oven to 350 F. Grease and line 12 and then 4 (16) cupcake tins with liners. Set aside.
- In a stand mixer bowl with a whisk attachment, beat the softened butter and oil together until completely combined together with no lumps. The butter has to be soft, if it’s too cold there will be lumps. Add the sugar to the oil and butter and beat on high until light and fluffy. Add the eggs in one at a time, once all eggs are incorporated add vanilla extract and coconut extract. Beat the mixture for about 2 minutes to incorporate as many air bubbles as possible.
- In a medium bowl whisk together the flour, cake flour, shredded coconut (food processed) salt, and baking powder, pour into stand mixer bowl along with the other ingredients, mix slightly while flour pieces are still visible. In a small bowl, mix together milk and sour cream. Pour sour cream/milk mixture in with the other ingredients. Mix until all ingredients are just combined. Fold in the sprinkles until they’re well distributed.
- Use a 1/4 cup measuring cup to distribute the batter evenly into the prepared cupcake liners and bake for 20-27 minutes or until the cupcakes are barely light golden and spring back when pressed. Transfer to a cooling rack immediately. Let the cupcakes cool before frosting with your favorite frosting!
Pineapple Cream Cheese Frosting:
- In a stand mixer beat the softened butter, softened cream cheese, and cream of coconut until smooth. Add powdered sugar, freeze-dried pineapple pieces and mix until combined and smooth.
- Transfer the frosting to a piping bag with a large star tip (5 or 8 prong) and frost the cooled cupcakes.
If you loved this recipe for Pina Colada Cupcakes make sure to check out my Vanilla Funfetti Cupcakes and my Mint Chocolate Chip Cupcakes
