Pina Colada Cupcakes

​One of the things that I love about my job is that I get to constantly try out new cupcake and icing flavors.  The good part about that is that I get to EAT lots of new cupcakes flavors.  The down side it  that it also means that I spend way too much of my time scouring the internet for new cupcake ideas and recipes.  

​After all the cupcakes that I've made, it's hard to believe that there are still flavors out there that I've never even tried.  Every once in a while, I see a recipe or I get a request for a cupcake flavor that is completely new.  

​I've seen recipes for pina colada cupcakes in the past but none have really jumped out at me so I've never made them before.  It wasn't until I got a special order for pina colada cupcakes that I realized just how delicious they could be.

​Moist vanilla cupcakes flavored with pineapple juice and coconut milk, filled with coconut cream and topped with a coconut buttercream and a pineapple flower.  Delicious AND beautiful.

​I am so thankful for my customers that trust me enough to order cupcakes that I've never made before.  

​Pina Colada Cupcakes
1 and 2/3 cups (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) light or dark brown sugar
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1 large egg, room temperature preferred
1/2 cup (120ml) pineapple juice
1/2 cup (120ml) full fat coconut milk
2 teaspoons vanilla extract

Mix together flour, baking powder, baking soda, and salt.

In a large microwave-safe bowl, melt butter in the microwave.

​​Whisk in brown sugar and granulated sugar.

Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
​

​​Slowly mix dry ingredients into the wet ingredients until no lumps remain.

​Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

 Cut a hole in the center of each cupcake.

​Whip coconut cream with the desired amount of powdered sugar - depending on amount of sweetness you prefer.
​

​Spoon a Tablespoon of coconut cream into each cupcake hole.

​​Prepare a batch of vanilla buttercream.  Add 1/2 teaspoon coconut extract.

​ Top each cupcake with coconut buttercream.

​Top with a pineapple flower and VOILA - pina colada cupcake perfection.

Just in case you are curious about how I made the pineapple flowers (and I know you are) I will post the tutorial tomorrow on the blog.

Ciao!

Click here for a printable version of this recipe