These Piña Colada Cupcakes are a delicious taste of the tropics on a plate folks! Moist and fluffy coconut cupcakes filled with sweet pineapple curd will have you SWOONING! They’re the perfect summer treat!
Today, we’re heading to the tropics folks!
Is there anything that screams palm trees and beach vibes more than the flavor combination of pineapple and coconut?? It’s aboslutley dreamy!
Tropically Delicious Piña Colada Cupcakes
I made these cupcakes a few weeks ago and shared with my sister and a few friends. They all loved them, so I knew I’d need to share the recipe to the blog ASAP.
These little beauties are loaded, and I mean loaded with coconut flavor.
The recipe for the cupcakes is my basic vanilla cupcake recipe with the exception of cream of coconut instead of regular milk and the addition of coconut extract.
Piña Colada Cupcake Ingredients
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- eggs
- sour cream
- vanilla and coconut extract
- cream of coconut
- unsweetened shredded toasted coconut
The cupcakes are then frosted with my traditional vanilla buttercream, but instead of vanilla extract, I add coconut extract and then top the frosting with some unsweetend shredded toasted coconut. Told you they were packed with coconut flavor!
Coconut Buttercream Ingredients
- unsalted butter
- confectioners’ sugar
- coconut extract
- heavy cream
- sea salt
I could have just gone straight coconut, but I decided a little filling of pineapple curd would be just perfect. The pineapple curd only requires four ingredients and takes mere minutes to make. It really makes these cupcakes shine.
Pineapple Curd Ingredients
- pineapple juice
- granulated sugar
- eggs
- unsalted butter
These need to be added to your summer baking list guys! If you’re a piña colada fan, you’re going to love ’em! Enjoy!
A Few Cook’s Notes for Piña Colada Cupcakes
Make sure to only fill your cupcake liners 2/3 full, so they don’t overflow the liners.
The cupcakes will keep in the refrigerator in an airtight container for up to 3 days.
I used a Wilton 2D piping tip to frost my cupcakes.
More Tropical Recipes to Enjoy
Coconut Pavlovas with Pineapple Curd and Fresh Fruit
Tropical Rice Krispie Treats with Toasted Coconut, Pineapple and White Chocolate
Piña Colada Cupcakes
Print Recipe Pin RecipeIngredients
Pineapple Curd
- 1/2 cup pineapple juice
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 4 Tbsp. unsalted butter, room temperature, cut into small cubes
Coconut Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 3/4 cup cream of coconut, canned, I use Goya
- 1/2 cup unsweetened shredded coconut, toasted
Coconut Buttercream
- 1 cup unsalted butter, room temperature
- 4 1/2 cups confectioners' sugar, sifted
- 1/8 tsp. salt
- 1/4 cup heavy cream
- 2 tsp. coconut extract
Instructions
Pineapple Curd
- In a large heavy saucepan, whisk together pineapple juice, sugar, and eggs. Stir in the butter and cook over low heat, whisking constantly, until thickened, about 7-10 minutes. Remove from heat. Transfer to bowl and chill, covering surface with plastic wrap to keep a skin from forming. The curd will thicken as it cools. Curd can be stored in refrigerator for up to one week.
Coconut Cupcakes
- Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time until well blended. Add sour cream, vanilla and coconut extracts and beat an additional 1 minute. With a spatula add half of the flour mixture until just combined, then add the cream of coconut, followed by the remaining flour mixture, being careful not to overmix. Spoon batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.
- While cupcakes are cooling make the frosting. When cupcakes are cooled, fill with some pineapple curd. To fill the cupcakes with the curd, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of curd into each well, replace cake you removed, then top with frosting.
Coconut Buttercream
- In the bowl of a clean stand mixer fitted with a paddle attachment, beat butter on low speed until smooth, about two minutes. Add the confectioners' sugar, pinch of salt, heavy cream and coconut extract and continue to beat on medium speed until smooth and creamy, about 3-4 minutes. Add more cream if needed to reach a good spreading consistency. Frost cupcakes when cooled. I used a Wilton 2D piping tip to frost my cupcakes
Notes
OMG ! I have never thought of pineapple curd ! And coconut !?! Brilliant !
These are super yummy Davorka! I know you’d enjoy them!
These are just fabulous and I love the pineapple curd! These tropical flavours are perfect for Summer :)
We really enjoy them Jennifer! I have always love the pineapple/coconut combo!
These tropical cupcakes are absolute perfection, Mary Ann! I want to reach through my screen and grab one. I need a piped frosting lesson from you too – stunning!
Lol! I have a lot to learn about piping cupcakes Marissa. These are really delicious. Hope you give the recipe a try!
The perfect summer cupcake, Mare! But that pineapple curd has me all heart eyes! SO pretty and super delicious!
Thanks Traci! These were a total hit!