Pina Colada Cupcakes
Pina Colada Cupcakes are made with a coconut cupcake base and creamy frosting. You can't go wrong with these tropical cupcakes.
Servings 24 Cupcakes
Calories 329kcal
Equipment
- cupcake pan
- paper liners
- Stand mixer
- Piping bag
- baking sheet lined with parchment paper
Ingredients
- ½ cup unsalted butter softened
- 1 ⅔ cups sugar
- 6 egg whites
- ¼ cup vegetable oil
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon rum flavoring or regular rum
- 1 ¼ cups coconut milk
- 2 cups flour
Frosting
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 4 cups powdered sugar
- 2-3 tablespoons coconut milk
- ½ cup sweetened flake coconut to garnish
- 24-30 maracchino cherries to garnish
- Fresh pineapple wedges to garnish
Instructions
- Preheat the oven to 350 degrees and prepare a few cupcakes pans by placing the liners for approximately 24-30 cupcakes.
- In the bowl of a stand mixer, cream together the softened butter and sugar.
- Add in the egg whites, oil, baking powder, salt, rum flavoring and coconut milk. Combine well.
- Add the flour and mix thoroughly. Stop the mixer, scrape the sides and mix again.
- Fill each cupcake liner with enough batter to fill approximately ⅔ full.
- Bake in preheated oven for 14-16 minutes or until slightly browned. Allow to cool completely before decorating.
- To make the frosting, combine the softened butter and powdered sugar until mostly combined in the bowl of a stand mixer. Add in the salt and coconut milk.
- Beat until smooth - scraping the sides frequently and adding additional milk only if needed to bring the frosting together.
- Transfer the frosting to a piping bag fitted with a large star tip.
- To toast the coconut, preheat the oven to 350 degrees. Spread the coconut on a parchment lined baking sheet (for easy cleanup) and bake for about 5-10 minutes or just until browned. Watch closely as they can go from toasty to burned very quickly. Remove from the oven and allow to cool before stirring and sprinkling on cupcakes.
- To decorate the cupcakes, gently pipe a spiral cone shape of frosting on each cupcake. Sprinkle with some toasted coconut, insert a wedge of fresh pineapple and top with a cherry.
- Enjoy!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 329kcal | Carbohydrates: 43g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 259mg | Potassium: 63mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg