Pina Colada Cupcakes

[Photograph: Carrie Vasios]

These fun, adult-only cupcakes have all the flavors of a pina colada: coconut, pineapple, and rum.

Pina Colada Cupcakes

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About This Recipe

Yield:makes 24 mini cupcakes
Active time:30 minutes
Total time:1 hour
Special equipment:mini cupcake pan, mini cupcake wrappers
This recipe appears in: Weekend Baking Project: Pina Colada Cupcakes Serious Entertaining: 'The Bachelor' Watching Party

Ingredients

  • For Cupcakes:
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 extra large egg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons rum
  • 1/4 cup cream of coconut, such as Coco Lopez
  • 8 ounces pineapple rings in juice, finely chopped, juice reserved
  • For Frosting:
  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 1/4 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon rum
  • 4 tablespoons cream of coconut
  • 1/3 cup sweetened coconut flakes
  • Unsweetened large coconut flakes for garnish (optional)

Procedures

  1. 1

    Make Cupcakes: Preheat oven to 350°F. Line mini-muffin tin with wrappers.

  2. 2

    In a small bowl, whisk together flour, baking powder, and salt.

  3. 3

    In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined.

  4. 4

    Beat in 1/2 of flour mixture until combined. Add rum and cream of coconut and beat until combined. Beat in remaining flour mixture.

  5. 5

    Stir in pineapple and juice until evenly incorporated.

  6. 6

    Pour batter evenly among wrappers, filling each 3/4 full. Bake until cupcakes are golden and a tester comes out clean, about 22 minutes. Move to a wire baking rack and let cool.

  7. 7

    Make Frosting: In a large bowl, cream together cream cheese, butter, and confectioners' sugar until light and fluffy, about 4 minutes. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more.

  8. 8

    Fold in sweetened coconut flakes.

  9. 9

    Assembly: Place frosting in a pastry bag fitted with a medium tip. Pipe frosting onto cupcakes. Garnish each cupcake with a coconut flake, if desired.

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