Pina Colada Cupcakes

These cupcakes have a coconut cupcake base and a pineapple cream frosting. Topped with some shredded coconut and garnished with a skewer of pineapple and a maraschino cherry, these just look like a fun summer treat.

Pina Colada Cupcakes

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Pina Colada Cupcakes recipe - How to make Pina Colada Cupcakes



Preparation Time:    Cooking Time:    Total Time:     8Makes 8 cupcakes
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For The Pineapple Cream Frosting:
1/2 cup whipped cream
1/4 cup tinned pineapple slices , drained and crushed
1 tbsp desiccated coconut

For The Cake
1 cup plain flour (maida)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup soft butter
1/2 cup sugar
3/4 cup coconut milk
1/4 tsp vanilla essence
1/4 tsp coconut essence
2 tbsp desiccated coconut

For The Garnish
pineapple chunks and maraschino cherries (drained)

For the Frosting

    For the Frosting
  1. Take whipped cream in a bowl. Lightly fold in drained and crushed pineapple. Keep aside.

For the cake

    For the cake
  1. Line 8 cupcake molds with paper cups. Keep aside.
  2. Sift flour, baking powder, baking soda, salt in a large bowl. Keep aside.
  3. In another bowl, beat butter until smooth and creamy. Gradually add the sugar, beating until light and fluffy. Add coconut milk, vanilla essence and coconut essence, beat until well blended.
  4. Mix dry ingredients with wet ingredients. Stir until just combined and fold in desiccated coconut. Do not over mix.
  5. Divide the batter into 8 paper cups.
  6. Bake in a pre heated oven for 20 minutes or until skewer comes out clean from center.
  7. Turn out on wire rack and cool completely before frosting.

How to proceed

    How to proceed
  1. Frost the cupcakes using a palette knife or icing mold with a big nozzle. Sprinkle shredded coconut on icing. To garnish, attach pineapple piece and maraschino cherry on a skewer and insert in the cupcake.