Best Pina Colada Cupcakes Recipes

PIñA COLADA CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

PINA COLADA CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
• Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.

PIñA COLADA CUPCAKES RECIPE BY TASTY

Steps:

• Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
• Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
• In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
• Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
• Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
• Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
• Enjoy!

PINA COLADA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners' sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.

PINA COLADA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
• Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
• Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
• Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
• Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
• Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

ALCOHOL-FREE PINA COLADA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
• Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
• 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, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon 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.

PINA COLADA CUPCAKES

Steps:

• 1. Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.
• 2. In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
• 3. Then beat on medium speed 2 minutes, scraping bowl occasionally.
• 4. Divide batter evenly among muffin cups.
• 5. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
• 6. Cool in pans 10 minutes.
• 7. Remove from pans to a cooling rack. Cool completely, about 30 minutes.
• 8. Stir coconut extract and 1 teaspoon rum extract into the frosting.
• 9. Spread frosting on cupcakes.
• 10. Dip tops of frosted cupcakes in coconut. Store loosely covered.

MALIBU PINA COLADA CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350. Line cupcake pan. Beat together melted butter, pineapple juice, rum and vanilla. Add eggs, one at a time, mixing until well blended. In a separate bowl, blend flour, sugar, baking soda, baking powder and salt. With mixer on low speed, add dry ingredients to wet, gradually. Fold in pineapple and coconut. Fill liners 3/4 of the way. Bake 20-25 minutes until a cake tester comes out clean. For syrup, bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. When cupcakes are cool, combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency.

PINA COLADA CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Line cupcake pans with 24 liners. Set aside and make batter.
• 2. Sift together all dry ingredients and set aside.
• 3. In a large mixing bowl on medium speed, mix together the eggs and oil and sugar until combined. Reduce speed to low and add vanilla until well blended.
• 4. Add the slightly drained pineapple and sour cream and mix until well incorporated. Gradually add the dry ingredients and blend until smooth.
• 5. Bake cupcakes for 22 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool in the pans. While cupcakes are cooling make your coconut frosting.
• 6. COCONUT FROSTING: In a large mixing bowl on medium speed, blend the cream cheese & butter until smooth. Add the extracts and powdered sugar, 1 cup at a time until blended. Slowly add the rum and beat until fluffy,approx. 1 minute.
• 7. Use the frosting at once or keep refrigerated (this will keep in the refrigerator for several days, but you may need to re-beat to use resume a fluffy texture). Pipe the frosting on the tops and sprinkle with coconut, a thin slice of pineapple and a stemmed cherry!

PINA COLADA CUPCAKES

Steps:

• Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
• In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
• Divive batter evenly into the 24 muffin cups.
• Bake 18-24 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
• Stir coconut extract and rum extract into frosting, and spread on cupcakes.
• Dip tops of frosted cupcakes in coconut.
• Store loosely covered at room temperature.

PIñA COLADA CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

PIñA COLADA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
• In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, coconut oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut, pineapple, and white chocolate chips.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

PINA COLADA CUPCAKES

Steps:

• 1. Preheat oven to 350 degree F. Fill cupcake pan with liners. Mix all cake ingredients on low for 30 seconds, then on high for 2 minutes. Fill cupcake liners evenly, I filled 3/4 way full.
• 2. Bake for 14 - 18 minutes, depending on your oven and the darkness of your cake pans. When pick comes clean from center, they are done. Place on cooling rack to cool.
• 3. Mix frosting with extracts. Frost each cupcake; then dip in coconut. Enjoy! This could be made into a cake as well.