Sink your teeth into the tantalizing flavor of paradise with our selection of top-rated pina colada cupcake recipes. These delectable treats combine the irresistible taste of sweet pineapple and creamy coconut, evoking the essence of a tropical getaway. Embark on a culinary journey to create these delightful confections, perfect for any occasion.
Here are our top 7 tried and tested recipes!
PIñA COLADA CUPCAKES
Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g
PINA COLADA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
- Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.
ALCOHOL-FREE PINA COLADA CUPCAKES
No alcohol! I'm was inspired by my favorite drink! Made these for a party at work and they were a huge hit! Cool cupcakes completely before decorating with frosting.
Provided by kleegerman
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
- Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
- Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
- Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 142 calories, Carbohydrate 20.3 g, Cholesterol 34.9 mg, Fat 6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 123.5 mg, Sugar 11.5 g
PINA COLADA CUPCAKES
Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!
Provided by Samantha S
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 35
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
- Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
- Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
- Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
- Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 24.2 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 171.7 mg, Sugar 17.1 g
MALIBU PINA COLADA CUPCAKES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 25
Steps:
- Preheat oven to 350. Line cupcake pan. Beat together melted butter, pineapple juice, rum and vanilla. Add eggs, one at a time, mixing until well blended. In a separate bowl, blend flour, sugar, baking soda, baking powder and salt. With mixer on low speed, add dry ingredients to wet, gradually. Fold in pineapple and coconut. Fill liners 3/4 of the way. Bake 20-25 minutes until a cake tester comes out clean. For syrup, bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. When cupcakes are cool, combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency.
PINA COLADA CUPCAKES
These are fabulous semi-homemade cupcakes that taste just like a pina colada. The cupcake itself has pineapple added to it which makes the cupcake very moist. Rum extract adds to the flavor. Rum and coconut extracts are added to the frosting giving it a tropical drink flavor. Topped with a little coconut makes this a fun party...
Provided by Connie Osborn
Categories Other Desserts
Time 35m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.
- 2. In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
- 3. Then beat on medium speed 2 minutes, scraping bowl occasionally.
- 4. Divide batter evenly among muffin cups.
- 5. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
- 6. Cool in pans 10 minutes.
- 7. Remove from pans to a cooling rack. Cool completely, about 30 minutes.
- 8. Stir coconut extract and 1 teaspoon rum extract into the frosting.
- 9. Spread frosting on cupcakes.
- 10. Dip tops of frosted cupcakes in coconut. Store loosely covered.
PIñA COLADA CUPCAKES
Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g
Tips:
- For the best results, use fresh pineapple juice. Canned pineapple juice can be used, but it will not yield as flavorful cupcakes.
- If you don't have coconut extract, you can use 1 teaspoon of vanilla extract instead.
- You can also add 1/2 cup of shredded coconut to the batter for a more pronounced coconut flavor.
- Be careful not to overmix the batter, as this can result in tough cupcakes.
- For a fun presentation, garnish the cupcakes with a pineapple wedge and a maraschino cherry.
Conclusion:
These pina colada cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. The moist and fluffy cupcakes are packed with pineapple and coconut flavor, and the cream cheese frosting is the perfect finishing touch. Whether you're serving them at a party or enjoying them as a special dessert, these cupcakes are sure to be a hit.
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