Go Back

Pina Colada Cupcakes

These tropical Piña Colada Cupcakes made with fresh pineapple, dark rum and coconut are like taking a bite out of paradise.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Decorating Time 20 minutes
Total Time 50 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cupcake
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tablespoons dark rum
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup buttermilk
  • ½ cup shredded sweetened coconut
Frosting
  • 2 cups unsalted butter, at room temperature
  • 6 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons dark rum
  • 2 tablespoons vanilla extract
  • pinch of salt
  • ⅓ cup fresh pineapple, diced into very small pieces

Method
 

To Make the Cupcakes
  1. Preheat the oven to 350°F. Place cupcake holders in a cupcake pan (this recipe makes 24 cupcakes).
  2. In a medium bowl add the flour, baking soda and salt and whisk together until combined. Set aside.
  3. Add the butter, sugar, brown sugar and rum to the bowl of a stand up mixer with the paddle attachment. Beat 2-3 minutes on medium speed until the butter is light and fluffy. Pour in the oil and eggs and beat until combined.
  4. On low speed, alternate adding the dry mix and buttermilk to the mixing bowl until combined. Add the coconut so it mixes throughout.
  5. Pour the batter into the cupcake pan, ⅔ full. Bake at 350° for 15-17 minutes until the tops are golden brown and a tookpick comes out of the middle clean. Let them cool completely on a cooling rack.
To Make the Frosting
  1. Add the butter to the bowl of a stand up mixer with the paddle attachment. Beat until smooth. Add the powdered sugar, heavy cream, rum and salt. Beat for 2 minutes until the frosting is fluffy but firm enough to pipe. Add the diced pineapple and mix until combined. Make sure your pineapple is diced VERY small, if not it won't pipe well and will get stuck in the tip.
  2. Once the cupcakes are completely cooled, add a small amount of the frosting a piping back. I used the Ateco tip #849. Frost the cupcakes in a swirl pattern until they are all covered in frosting. You can refrigerate the cupcakes for 4-5 days or freeze them for up to 3 months.