Pina Colada Cupcakes

If you like pina coladas….and getting caught in the rain….

That song is so catchy, I’m sorry if now you’ll be singing it alll day.

Here’s something to get your mind off the song…how about baking some summery cupcakes?

These tasty tropical treats blend coconut and pineapple flavour in a way that you can distinctly taste both but they work perfectly together ….just like a good pina colada!

And the fluffy cream cheese icing ….. what a way to top off an already delicious cupcake!

colourful pineapple cupcake printables

Ingredients

  • 1/2 cup of butter, melted
  • 1 egg + 1 egg yolk
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/3 cup pineapple juice (you can use juice from the crushed pineapple in needed for topping)
  • 1/3 cup coconut milk
  • 1 tsp. vanilla extract
  • 3/4 tsp. coconut extract
  • 1.5 cups flour
  • 1.5 tsp. baking powder
  • 1/4 tsp. salt

Pineapple Cream Cheese Frosting

  • 8oz. block of cream cheese (regular not light)
  • 1/2 cup butter, room temp
  • 1 tsp. vanilla extract
  • 1/2 tsp. coconut extract
  • 1/4 tsp. salt
  • 3 cups of powdered sugar (may need more if you want the icing stiffer)
  • 1/4 cup crushed pineapple, drained well
  • 1/2 cup coconut flakes

Directions

Preheat over to 350 and line a muffin tin with liners (recipe makes 12 muffins)

Melt butter and allow to cool for 5 mins. Add egg and yolk, sugars, pineapple juice, coconut milk, and extracts. Whisk until the mixture is combined.

In separate bowl, whisk flour, baking powder and salt.

Add flour mixture into the butter mixture until combined.

Scoop mixture into muffin liners (until about 3/4 full) and bake for approx 18-20 mins. until toothpick inserted into centre of cupcake comes out clean.

For the frosting, using mixer, cream butter and cream cheese. Add extracts and salt and mix for 2 mins. until light and fluffy.

Add icing sugar 1 cup at a time to the cream cheese mixture and mix until all the icing sugar has been incorporated. You may need to scrape down the bowl occasionally to ensure all the icing sugar gets mixed in. If icing is too soft add more icing sugar until you have the right consistency for frosting.

Add the pineapple and mix just until the fruit is combined. Place in fridge for about 15 mins. before piping onto cooled cupcakes.

Once cupcakes are iced, sprinkle with coconut.

Joyful Hostess Tip: You can toast your coconut before adding as a topper. Just sprinkle the coconut on a baking sheet and bake at 350 oven for about 6-8 mins. Be sure to stop and turn the coconut every 2 mins. (so it gets evenly coloured and doesn’t burn). For an extra splash of colour – download the free pineapple toppers shown in the pictures. Just follow the link below.

Pineapple Cupcake Toppers