| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr 10 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup plus 1 tablespoon granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup canned unsweetened coconut milk
- 1/2 cup vegetable oil (or 1/4 cup each vegetable oil and coconut oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 tablespoon dark rum
- 1 tablespoon fresh lime juice
- 1 cup pineapple juice
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 tablespoon dark rum
- 1 cup sweetened shredded coconut
- Maraschino cherries and cocktail umbrellas, for decorating
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
- Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners’ sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 517 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 1 g |
| Sugar | 53 g |
| Protein | 3 g |
| Cholesterol | 62 mg |
| Sodium | 177 mg |
Reviews
You need to make sure to not add to much pineapple juice. I thought it need more pineapple flavor in the frosting but by adding to much it made a really weird consistency.
Just practiced this recipe for my daughter’s bridal shower next week. They’re super yummy and the frosting tips them over the edge. Hope they turn out as well next week.
These cupcakes are always a hit and super moist! They taste just like a pina colada. I made them for a graduation party and everyone went nuts for them! Awesome recipe!!
I really liked these cupcakes. I added 1/3 cup of diced pineapple and 1/2 cup of coconut to the batter. I also used coconut rum instead of the coconut extract since that is what I had on hand. I made extra glaze as well. The cupcakes were really moist and my favourite part was the pineapple buttercream. I would make the icing again to use on carrot cake or something similar.