Piña Colada Cupcakes

What doesn’t say vacation more than a nice piña colada? There’s something about the combination of coconut and pineapple that really takes me away, I love that flavor. And so, why not have it as a dessert? I personally think it’s even more perfect because you’re actually eating it as a cake which is pure heaven.

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When I first started making these cupcakes I used to make the cake with pineapple flavor and the buttercream with cream of coconut, I just thought that eating them together would be enough to get that piña colada taste, but I would always eat the buttercream first and then I would eat the cake ending up with two totally different flavors. Then I went online and saw a recipe that perfectly combines the two and they came out amazing.

The buttercream is what really makes these cupcakes. Mine usually turns out a little runny because I don’t like to make it with a ton of sugar, I really don’t know how people can eat buttercream that is soooo sweet, eeeck. On top of that, adding the pineapple juice and coconut cream makes it a bit liquity, so if you want it more firm, pile on the sugar. I also stopped adding rum a while back because I couldn’t taste the difference but if you really want to have it, knock yourself out. However you want to make them, these piña colada cupcakes rock!

¡Buen Provecho!

Piña Colada Cupcakes

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• Yield: 24 cupcakes 1x

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Ingredients

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Cupcake Batter

• 2½ cups all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1 ¾ cup white sugar
• 1 cup unsalted butter at room temperature
• 1 cup cream of coconut
• 1 tsp vanilla extract
• 1 cup buttermilk or buttermilk substitute

Buttercream

• ½ cup unsalted butter at room temperature
• 1 8 oz. package of cream cheese at room temperature
• 2 tbsp pineapple juice
• 2 tsp cream of coconut
• 1 tsp white rum (optional)
• 2 cups powdered sugar (or to taste)

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Instructions

1. In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl beat butter, sugar and cream of coconut until fluffy. Then, beat in eggs and vanilla until smooth.
3. Add ⅓ of the flour mixture and beat until well blended. Then add ½ amount of buttermilk and mix again. Repeat process ending with ⅓ of the flour mixture. Make sure to scrape the sides or the bowl with a spatula to get rid of any dry lumps.
4. Line a cupcake pan with liners. Fill them about ⅔ – ¾ of the way with the batter. Bake at 350ºF (180ºC) for about 20-25 minutes or until a knife inserted in the center comes out clean. Cool completely before frosting.
5. To make buttercream, beat butter and cream cheese until smooth, about 2-3 minutes at medium speed.
6. Add pineapple juice, cream of coconut and rum (optional). Beat again for another 2-3 minutes.
7. Add ½ amount of powdered sugar. Start mixing at low speed and increase to medium, beat for 2-3 minutes. Then, add the rest of the powdered sugar and beat until well blended. ** Add more sugar if you want your buttercream to be firmer.
8. Fill a pastry bag with the tip of your choice with the butter cream and pipe it on top of each cupcake. Garnish with pineapple and cherries.

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