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!
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.
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.
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
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.