pina colada cupcakes

Piña Colada Cupcakes
makes 24-30 cupcakes

Coconut Cupcakes

• 3/4 pound unsalted butter at room temperature
• 2 cups sugar
• 5 extra large eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons coconut rum or light rum
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 7 ounces sweetened, shredded coconut

Preheat the oven to 325. Line 2 muffin pans with liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes. Reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla and rum and mix until incorporated.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients. Mix until just combined, and fold in 7 ounces of the coconut.

Fill each liner 3/4 full with batter. Bake 20-25 minutes, or until the tops are brown and a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.

Pineapple Puree

• 1 cup sugar
• 1 cup water
• 1 pineapple, peeled, cored, and chopped

In a medium saucepan, combine the sugar and water and cook over medium heat, stirring often, until it comes to a boil. Add the pineapple, and return to a boil without stirring.

Remove from heat, cover, and allow to sit overnight.

Drain the syrup, reserving for the cupcakes, and puree the pineapple until smooth.


Pineapple Swiss Meringue Buttercream

• 4 egg whites
• 1 1/2 cups sugar
• pinch of salt
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
• 1 to 1 1/2 cups pineapple puree
• 1-2 Tbs coconut rum (optional)

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water. Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment. Starting on low speed and gradually increasing to medium-high speed, mix until still (but not dry) peaks form. Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition. Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually). Switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes. Gradually add the pineapple puree and rum, and mix to combine.


Brush the tops of the cupcakes with the pineapple syrup. Frost as desired and garnish with additional coconut flakes and a cherry.