Pina Colada Cupcakes

These Pina Colada cupcakes are perfect for summer and will make you feel like you are on a tropical getaway! 

If you like Pina Coladas and getting caught in the rain, then these cupcakes are for you.  These coconut cupcakes are filled with a pineapple puree and topped with a silky rum buttercream. A cherry on top and a cocktail umbrella complete these festive cupcakes. These cupcakes will make you want to head to the beach.

The cupcakes are full of coconut flavour. I used both coconut milk and shredded coconut in the cupcakes to really highlight the coconut flavours. Coconut pairs so well with different tropical fruits. I decided to go with a pineapple filling but I think mango would also work great with these cupcakes, if you're looking to do something a little different. 

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I decided to put together a video for you of me making these cupcakes. There a couple of steps to get to the final product but trust me they are worth it! The flavours batter, filling and frosting each come together to create the tropical pina colada flavour!  The recipe for the cupcakes, filling & frosting are below. Enjoy! 

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Pina Colada Cupcakes

Coconut Cupcakes

Makes: 1 Dozen

Ingredients

1 1/2 c cake flour

1/2 tsp salt

1 1/2 tsp baking powder

1 c sugar

1/3 c butter, melted

1 egg

1 c coconut milk

1 c shredded unsweetened coconut

Directions

Preheat oven to 350F. Line a cupcake pan with cupcake liners, set aside

In a large bowl, whisk together flour, baking powder, salt and sugar

In a small bowl whisk together, coconut milk, egg, and butter. Mix into dry ingredients until just incorporated

Stir in shredded coconut, until just combined

Fill cupcake liners with approx. 1 tbsp of batter, or approx. 2/3s of the way full. Bake for 16-18 minutes or until a toothpick inserted into the centre comes out clean

Pineapple Puree Filling

Ingredients

1 can ringed pineapple, 3 rings removed - reserve for decorating

1/2 c sugar

1 tbsp cornstarch

Directions

Using a blender, blend together remaining pineapple rings and pineapple juice from the can, until pureed. You should have about 1-1 1/2 cups of pureed pineapple

In a small heavy bottom pan over medium heat mix together pineapple puree and sugar. Bring to a light simmer (3-5 minutes)

Whisk in 1 tbsp of corn starch. Bring to a boil for 3-5 minutes or until sauce has thickened - should be able to coat the back of a spoon

Remove from heat and allow pineapple puree to cool completely before using

Rum Buttercream Frosting

Ingredients

1 c butter, at room temperature

3 c icing sugar

1 tbsp white rum

Directions

In the bowl of a stand mixer, fitted with a paddle attachment, on medium - high speed whip butter until light and fluffy

On low speed, add in icing sugar one cup at a time. Mix on medium-high speed for 2-3 minutes until buttercream is light and fluffy and has increased in volume

On medium speed, mix in rum until just incorporated

Assemble the Pina Colada Cupcakes

Directions

Use a knife, or cupcake corer, to remove the centre of each cupcake. Set aside. Fill each cupcake with approx. 1 tsp of pineapple puree. Replace top of cupcake

Fill a pipping bag fitted with a Wilton 2D pipping tip, with buttercream. Frost each cupcake as desired

Top cupcakes with slice of pineapple, maraschino cherry and cocktail umbrella

Enjoy!