Pina Colada Cupcakes with Coconut Rum Cream Cheese Frosting
Whether in a cocktail glass or in these Pina Colada Cupcakes, pineapple and coconut will forever be a classically delicious combination! Make these moist pineapple cupcakes topped with velvety coconut rum cream cheese for every occasion - or lack of one!
Course Dessert
Cuisine American, Mexican
Keyword pina colada cupcakes
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 16
Calories 361kcal
Author Erica
Ingredients
1 ⅔cupall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
¾cupbrown sugarpacked
¼cupgranulated sugar
½cupunsalted buttermelted
1large eggroom temperature
1cupcrushed pineappleundrained
¼cupfull fat coconut milk
¼cupcoconut rum
1 ½teaspoonsvanilla extract
Coconut Rum Cream Cheese
½cupunsalted buttersoftened
8ouncescream cheesesoftened
2-3cupspowdered sugarsifted
2tablespoonsheavy cream
2tablespoonscoconut rumoptional
1teaspoonvanilla extract
½teaspooncoconut extract
pinch of salt
shredded or toasted coconutfor garnish
Instructions
Preheat oven to 400 degrees F. Line two standard sized muffin tins with cupcake liners; set aside.
In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
Place butter in a microwave-safe bowl and melt. Whisk in brown sugar and granulated sugar until combined.
Whisk in egg, crushed pineapple, coconut milk, coconut rum, and vanilla extract into the sugar-butter mixture until well combined.
Add dry ingredients to wet ingredients and use a rubber spatula to mix until smooth.
Fill each liner approximately 2/3 of the way full. Place cupcakes in oven, then drop temperature to 350 degrees F and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
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 powdered sugar, heavy cream, vanilla and coconut extracts, coconut rum, and salt; mix until smooth.
Continue adding powdered sugar 1/2 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.
Pipe frosting on cooled cupcakes. Garnish with shredded coconut, pineapple, cherries, or whatever you wish.
OPTIONAL: If you'd like even more pineapple flavor, pipe a ring of frosting around the top of each cupcake, fill with crushed pineapple or tidbits, then cover with frosting and garnish.
Notes
Adapted from Sally's Baking Addiction.MAKE AHEAD: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes stored covered at room temperature, and frosting sealed in the refrigerator. TO FREEZE: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before finishing and serving.