Pina Colada Cupcakes
Pina Colada Cupcakes
These cupcakes will give you a taste of the tropics with the flavors of a popular summertime drink.
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45 min
Prep Time
02 hrs 15 min
Total Time
12
servings Ingredients
Pineapple
23 cup cubed fresh pineapple
Cupcake
1 12 cups all-purpose flour
12 teaspoon baking powder
14 teaspoon baking soda
12 cup granulated sugar
12 cup Land O Lakes® Butter, softened
12 cup cream of coconut
1 cup sweetened flaked coconut
Frosting
12 cup Land O Lakes® Butter, softened
14 cup cream of coconut
3 ounces cream cheese, softened
12 teaspoon rum extract
5 cups powdered sugar
1 to 2 tablespoons milk
Garnish
Pineapple slices
Maraschino cherries with stems
*Substitute 1 1/2 teaspoons lemon juice or vinegar and enough milk to equal 1/2 cup; let stand 5 minutes.
How to make
-
STEP 1
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
-
STEP 2
Place 2/3 cup pineapple in food processor bowl fitted with metal blade. Blend until smooth; drain well. Pat pineapple with paper towels to remove additional moisture. Set aside.
-
STEP 3
Combine flour, baking powder and baking soda in bowl; set aside.
-
STEP 4
Combine granulated sugar and 1/2 cup butter in another bowl. Beat at medium speed until well mixed. Add 1/2 cup cream of coconut; continue beating, scraping bowl often, until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed. Stir in coconut.
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STEP 5
Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 10 minutes in pan; transfer cupcakes to cooling rack. Cool completely.
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STEP 6
Combine drained pineapple, 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and rum extract in bowl. Beat at medium speed until creamy. Add powdered sugar and enough milk for desired piping consistency, beating at low speed until well mixed.
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STEP 7
Pipe frosting onto cooled cupcakes; garnish with pineapple slices and maraschino cherries.
Tip #1
To toast coconut, sprinkle coconut on 15x10x1-inch baking pan. Bake at 350ºF, 5-10 minutes or until light golden brown. Cool.
Tip #2
Cream of coconut can be found in squeeze bottles in the beverage section or in cans in the Asian section of the grocery store. Do not substitute coconut milk for cream of coconut.
570 Calories
24 Fat (g)
80 Cholesterol (mg)
250 Sodium (mg)
86 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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And don't forget to tag us @landolakesktchn.
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