Dessert & Baked Goods » Piña Colada Cupcakes
Print RecipeMakes 12-18 cupcakes depending on size
Ingredients
Coconut Cupcakes
- 1½ cups cake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature
- 1¼ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp coconut rum
- 5 oz unsweetened coconut milk
- 1 cup sweetened shredded coconut
Piña Colada Frosting
- 1½ sticks unsalted butter
- 8 oz cream cheese
- 1½ cups powdered sugar
- ⅔ cup crushed pineapple
- 1 tbsp coconut rum (optional)
Garnish
- 1 cup sweetened shredded coconut
How-to
Make Cupcakes
- Preheat oven to 350º
- In a medium bowl, mix together the flour, baking powder and salt. Set aside
- Cream butter and sugar. Add eggs, mix until combined
- Add extract and alcohol, mix until just combined
- Alternate adding the flour mixture and coconut milk to the creamed butter and sugar, beginning and ending with the dry ingredients. Stir in coconut
- Line cupcake tins with paper liners and fill each line ¾ of the way full.
- Bake for 22 minutes, rotating the pan once at 11 minutes. Allow to cool completely before frosting
Make Frosting
- Cream butter and cream cheese in a stand mixer or with hand mixer
- Beat in sugar until smooth
- Stir in pineapple
Decorate
- Mound frosting atop each cooled cupcake and spread with a butter knife (the frosting can also be spooned into a piping bag and piped onto cupcakes)
- Top each cupcake with shredded coconut and enjoy
Meghan McGarry
Raised in Bronx, NY, Meghan was three years into her pursuit of a Finance Degree from Manhattan College when she realized that a life of crunching numbers was not going to be a "piece of cake." As baking was her true passion, she attended the French Culinary Institute where she graduated with a degree in Pastry Arts. After moving to Boston in 2003, she has worked as pastry chef at Rustic Kitchen as well as overseeing a commissary that produced baked goods for three restaurants in Cambridge, MA. Today, you can find Meghan working as a consulting pastry chef, as well as surrounded by her favorite color pink in her Cambridge kitchen, whipping up delectable pastry treats and making eye-popping, taste bud-rocking wedding cakes.
If you're one who goes for sweet treats, you might find yourself asking: what on earth could be better than a cupcake? A cocktail cupcake -- that's what! Meghan McGarry bakes coconut and rum-laced cupcakes and finishes them off with a layer of creamy pineapple and coconut frosting. The cakes are topped with colorful drink umbrellas that will put you in the mood for another round!
Meghan McGarry
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