If you like Pina coladas and getting caught in the rain, my pina colada cupcake recipe is going to make your mouth happy. When I think of Pina Coladas, I think of lying on a beach somewhere like Hawaii relaxing in the sun as the surf hits the shore. This is my happy place and I can’t think of anywhere else more perfect to spend an afternoon, unless it was on that same beach in a hammock lying in the arms of the Big Guy.
I don’t have Pina Coladas often but when I do, I’m in my happy place. I’ve even shared the virgin kind with my girls. There is just something about all that pineapple, coconut goodness that makes it impossible to be in a bad mood.
So when I was asked to make a cupcake inspired by my favorite cocktail, a Pina Colada cupcake recipe was the first thing that came to mind. I actually came up with this recipe last year for my daughter’s Luau themed golden birthday party.
½ c. butter, melted
1 egg + 1 egg yolk
1 cup of brown sugar
½ cup pineapple juice, from crushed pineapple
1 8 oz. can crushed pineapple, drained (Save juice)
½ cup whole milk
2 teaspoons of vanilla extract
1 teaspoon of coconut extract
2 cups all-purpose flour
1 2/3 teaspoon baking powder
¼ teaspoon salt
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Combine all-purpose flour, brown sugar, baking powder, pineapple juice and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix.
Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
Slowly add milk, vanilla extract and coconut extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated. Fold in crushed pineapple.
Spoon batter into paper liners to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Cool completely for 30 minutes before icing.
Cream Cheese frosting
3 cups powdered sugar
½ cup butter, room temperature
8 oz. package of cream cheese
1-teaspoon vanilla extract
½ teaspoon of coconut extract
1 cup of toasted coconut flakes
To prepare the frosting, use the paddle attachment on your mixer and cream the butter, vanilla extract, and coconut extract for 2 minutes until fluffy and light. On low speed add powdered sugar. Beat until it forms a ball. Add cream cheese and mix on lowest speed for 1 minute.
Place in refrigerator and chill for 20 minutes.
Frost cupcakes, sprinkle with toasted coconut flakes and top with maraschino cherry. For extra fun, we placed cocktail umbrellas on some of the pina colada cupcakes. My girls loved it.
If you could turn any cocktail into a cupcake recipe what would it be? If you already have, please share a link in the comments. I’d love to give it a try.