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Whether in a glass or in a cupcake, pineapple and coconut will forever be a classically delicious combination.
I am a huge Piña Colada fan. When I turned 21, forever ago, I’m pretty sure it was probably the first drink I legally imbibed. Either that, or one of those horrific Smirnoff Ice. I’ve tried to wean myself off of them as I’ve grown older, switching to drinks that are a little less calorie-heavy. But I find myself making these Piña Colada Cupcakes with Coconut Rum Cream Cheese Frosting fairly often. For birthday parties. Housewarming parties. Baby Showers.
As a thank you gift for my landscaping guy.
On a rainy Tuesday.
You know. All those important days.
I really hope you all don’t think I’m some closet alcoholic, here. My last (and only second ever) post was a margarita, and I talked about my love of drinking around the world at Epcot. I’m a confessed wino, My Instagram is littered with pictures of random cocktails with my girls, And I have a Pinterest board dedicated to alcohol. It’s not like I go home and guzzle a 12-pack every night, I just know how to appreciate a good drink. Often.
Anyway, back to these cupcakes.
A perfect marriage of coconut flavor and pineapple baked right into the cupcake itself. Mr. Crumby is guilty of stealing at least one of these right out of the oven every time.
So am I. And I’m such a sucker for cream cheese frosting.
As far as I’m concerned, it goes well with everything. This coconut rum cream cheese frosting is a perfect topper for these babies. It doesn’t need to be too sweet, since you want that hint of rum to pop on your tongue, and you don’t want to drown out the pineapple-y goodness. And they’re so fun to decorate!
I think I need to find a new reason to make these, like, tonight. Any suggestions?
Piña Colada Cupcakes with Coconut Rum Cream Cheese Frosting
A cocktail in a cupcake, this moist and yummy Piña Colada Cupcake topped with a coconut rum cream cheese frosting is a perfect summer treat.
- 1 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 cup crushed pineapple, undrained
- 1/2 cup full fat coconut milk
- 1/4 cup coconut rum
- 2 tsp vanilla extract
Coconut Rum Cream Cheese
- Preheat oven to 350F degrees. Line two standard sized muffin tins with paper liners. Set aside.
- In a medium-sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Set butter in a microwave-safe bowl and melt in the microwave. Whisk in brown sugar and granulated sugar.
- With an electric or stand mixer, mix egg, crushed pineapple, coconut milk, coconut rum, and vanilla extract into the sugar-butter mixture on low until just combined.
- Slowly mix dry ingredients into wet ingredients, until smooth.
- Fill each liner approximately ⅔ of the way full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool.
Coconut Rum Cream Cheese
- While cupcakes are cooling, with an electric or stand mixer fitted with a paddle attachment, beat softened butter and cream cheese on medium speed for 2-3 minutes, until light and fluffy. Add in 1 cup of confectioner's sugar, heavy cream, vanilla and coconut extracts, coconut rum, and salt, and mix until smooth.
- Continue adding confectioner's sugar one cup at a time until you reach your desired sweetness. Mix on low for 1 minute, then increase speed to high and beat for 2-3 minutes, or until fluffy and smooth.
- Frost cooled cupcakes. I used the equivalent of a Wilton #1M tip. Garnish with shredded coconut, pineapple, cherries, or whatever you wish.
|Amount Per Serving||As Served|
|Calories 459kcal Calories from fat 236|
|% Daily Value|
|Total Fat 26g||40%|
|Saturated Fat 16g||80%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|