Cupcake Pina colada
- Energy Kcal 410
- Carbohydrates g 45
- of which sugars g 31.9
- Protein g 3.9
- Fats g 23.8
- of which saturated fat g 15.08
- Fiber g 1.2
- Cholesterol mg 75
- Sodium mg 18
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 12
- Cost: Low
- Note plus the resting time for the cream
PRESENTATION
Get ready to dive into piña colada cupcakes—a super tasty treat that brings the vibrant flavors of Puerto Rico right to your table. These tropical cupcakes are like a mini vacation in every bite, inspired by the classic cocktail. Honestly, they capture the sweet essence of a beach getaway. You know, they mix juicy pineapple chunks and a hint of rum to create a cake that’s bursting with moist, tropical goodness. And the topping? It’s a rich coconut cream, giving each cupcake the lush taste of a real piña colada.
The coconut frosting isn’t just any topping—it’s thick, tender, and totally packed with the exotic aroma of the islands, making every bite feel like a sunny afternoon by the ocean. So here's the thing, what makes piña colada cupcakes so special is how they transform a beloved cocktail into a super super delicious dessert—perfect for any occasion.
These coconut pineapple cupcakes are a hit at summer parties, BBQs, and birthdays. Plus, their golden hue and creamy topping make them a standout on any party platter. I gotta say, the tangy finish of the coconut pineapple frosting ties everything together beautifully. Which is great, right?
These cupcakes are a must-try for anyone seeking a taste of summer or a unique, cocktail-inspired dessert. Really, they’re not just tasty—they look crispy and inviting, with colors that scream sunshine and palm trees. If you're on the hunt for a dessert that shows real Puerto Rican flair, these homemade tropical cupcakes are definitely going to impress. They’re soft, rich, and bring a little slice of paradise to every gathering, perfect for anyone who loves desserts that taste like a mini vacation. Enjoy the combination of coconut, pineapple, and rum, and let these cupcakes transport you to a tropical getaway with each delicious bite. So, so good.
INGREDIENTS
- Ingredients for 12 cupcakes
- Pineapple 6 oz (170 g) - (already cleaned)
- Rum flavoring 5 drops
- Type 00 flour 1.67 cups (200 g)
- Butter 0.9 cup (200 g) - (soft)
- Sugar 1 cup (200 g)
- Eggs 3 - (medium)
- Baking powder ½ tsp (3 g)
- for the cream
- Coconut milk ¾ cup (220 ml) - (for desserts)
- Gelatin in sheets 0.25 oz (6 g)
- Fresh liquid cream 1.3 cups (300 ml)
- Powdered sugar 0.83 cup (100 g)
- for garnish
- Cherries in syrup 12
- Pineapple 2 slices
- Mint to taste
- Dehydrated coconut to taste
How to prepare Cupcake Pina colada
To make the pina colada cupcakes, peel the fresh pineapple and cut 170 grams (6 oz) into small cubes 1, place the softened butter and sugar in a bowl 2, and beat them with an electric mixer to obtain a cream 3
then add the eggs 4 and when they are well incorporated into the mixture, pour in the rum flavoring 5, mix with a spatula, and also add the sifted flour 6 and baking powder.
Mix until the powders are well blended 7 and finally add the fresh pineapple cubes 8. Transfer the mixture into a piping bag without a nozzle 9, then place paper cupcake liners in a 12-cupcake pan.
Distribute the obtained mixture into the 12 liners 10, filling them halfway so they will reach the liners' edge when baked. Bake in a preheated static oven at 350°F (or 320°F fan-forced) for 20 minutes, or 10-15 minutes later.
Meanwhile, prepare the cream: place the gelatin sheets in a bowl with cold water for 10 minutes to soften them 11, pour the coconut milk into a saucepan and heat it over moderate heat, then turn off the heat and incorporate the drained and well-squeezed gelatin 12,
stir with a whisk to dissolve the gelatin 13. Transfer the coconut milk to a bowl 14, cover with plastic wrap in contact with the surface, and let the cream set in the refrigerator for 1 hour. After this time, whip the fresh liquid cream with powdered sugar 15
and add it to the coconut milk 16, mix with a spatula to combine, cover the cream with plastic wrap 17, and let it set again in the refrigerator for 30 minutes. After the resting time, take the now-cooled cupcakes 18, remove them from the multiple mold while keeping the paper liners.
Create the decorations: cut the coconut into wedges 19 and the pineapple slices into triangles 20. Transfer the coconut cream into a piping bag with a star nozzle 21
and squeeze a tuft on each cupcake 22, garnish with the pineapple pieces 23, a cherry drained from the preserving liquid, coconut slices (or desiccated coconut), and mint leaves 24. Your pina colada cupcakes are ready!