Pina Colada Cupcakes

by Melissa on September 8, 2008

I have been wanting to make Ina’s Coconut Cupcakes for a very long time. I decided they would be perfect for our Labor Day cookout, but I wanted to mix it up a little bit and decided to use pineapple frosting and make Pina Colada cupcakes. This recipe for pineapple frosting from Annie’s blog was perfect, so creamy and the pineapple flavor was delicious!  These are now my favorite cupcakes (even better than the Creme Brulee Cupcakes, but not by much!). Mmmm, I am already craving these cupcakes and may have to make them again very soon.

Coconut Cupcakes

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Makes 24 cupcakes.

Pineapple Frosting (double recipe, enough for 24 cupcakes)

  • 1 1/3 cup fresh pineapple chunks
  • 2 (8 oz.) packages of cream cheese, at room temperature
  • 3 sticks unsalted butter, at room temperature
  • 3 1/2 cups powdered sugar, sifted

Puree the pineapple chunks in a food processor or blender until smooth. In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well combined. Add pineapple puree to achieve desired pineapple flavor (about 1 cup). Frost the cupcakes and garnish coconut or a fresh pineapple wedge and a cherry.

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