Pina Colada Cupcakes

Piña Colada Cupcakes

Wow! I've never seen the weekly poll differ in outcome so much in my whole 3 ½ years of blogging! All three contenders were extremely popular: the Mojito Cupcakes, the Cosmopolitan Cupcakes, but in the end it was the Piña Colada Cupcakes who won by one vote. Not only for me, but for you as well; alcohol has a certain allure. In moderation of course!

I owe piña colada's a lot of thanks. Not just for making summer vacation days even more enjoyable, but for converting me to coconut. My whole life I detested coconut (I'm sure I've mentioned it on this blog a couple of times before). Then, last Summer, I was introduced to piña colada's in Portugal, and slowly but surely I began liking coconut. Now I love it!

And how easy is it to have shredded coconut around the house?! It's cheap, lasts forever and it makes an ordinary cake so much more special. True to an authentic piña colada recipe, this cake contains coconut, pineapple and rum. Yum! The white buttercream frosting is topped with shredded coconut as well. Though I have to say that next time, I'll use a whipped cream frosting instead of buttercream because I think it would go better with the cake. Rating: 4 out of 5.

Piña Colada Cupcakes: Cupcake Project

Ingredients: Makes 18
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup + 3 tablespoons sugar
- 3 large eggs
- ⅓ cup coconut rum (or any rum you have on hand)(or, rum extract mixed with milk)
- ¾ cup coconut milk
- ¼ cup pineapple juice
- 1 teaspoon vanilla
- 1 cup shredded baker's coconut
- 1 cup crushed pineapple, drained

- In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.
- Fill cupcake liners ¾ full. Bake at 350°F for 20 - 25 minutes or until cupcakes bounce back when lightly touched.

I used my White Frosting recipe topped with shredded coconut and a few adornments for topping.

Piña Colada Cupcakes


Unknown said…
These cupcakes look so tropical. I've only had a (virgin) pina colda once and it was marvelous.To turn it into a cupcake is a great idea!
Anonymous said…
You always make the presentation look so inviting.
very interesting, looks yummy! x
miss b said…
I'm sure they are delicious and they look stunning - I love the way you styled them with the straws and parasols - beautiful!
These look delicious and fun! I will make these for a summer party.
Thanks for sharing!! xoxo, B
Very pretty and perfect for summer. Thanks for sharing another one of your delicious and mouthwatering treats! : )
Anonymous said…
Haha cool cakes:) Well its over 30 degres in GBG today. Im not that in to alcohol it makes me more weird than usual haha:) Im high on life.

Elizabeth said…
I love drinks in cupcake form!
Anonymous said…
Thanks for sweet words:) Well Ill try to explain Inredning in swedish is decor in english and Vis in swedish is wise in english.
So if you put them togheter its decorwise haha..doesnt work that good in english.

alicia said…
I am making these right now. I love the balance of the ingredients in the recipe! I'm sure these will be amazing!! Thank you:)
Anonymous said…
making these for my friends b-day party since her favorite drink is Piña Colada :) Thanks foe the recipe!
Anonymous said…
I loved this recipe.
I added an extra teaspoon of pineapple extract to the mixture for a more tropical taste. I used Captain Morgan dark rum for a stronger rum taste and for the frosting I made a normal buttercream frosting but added the coconut milk as a substitute for ordinary milk. Was devine!

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