Pina Colada Cupcakes

♫”Do you like Pina Coladas and getting caught in the rain…”♫

I know you all know this classic summer-time/escapism song and I apologize if it’s stuck in your head now…but I definitely don’t apologize for these cupcakes! I made these for my hubby’s LSAT students and they were a huge hit. One guy said he didn’t even like cupcakes, but he does now! Score! I was able to stash one away for myself and I am so glad that I did! I really suggest making these with coconut oil instead of vegetable oil because it adds another layer of subtle flavor to the cupcakes. Enjoy!

***Cook’s Note: If you plan to pile on the frosting like I did, I suggest making a recipe and a half of the frosting.

Pina Colada Cupcakes

Ingredients:

For the Cake

2 1/2 C flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs
1 3/4 C sugar
1 C coconut oil (vegetable oil could be substituted for coconut oil)
1 t vanilla extract
3/4 C sour cream
1 1/2 C canned crushed pineapple (drained slightly)

Directions:
Preheat the oven to 350°F. Line a muffin tin with paper liners.

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.

Add in the pineapple and sour cream and mix until fully incorporated.

Add the flour mixture and blend until just combined and smooth.

Fill each paper liner in the muffin tin to about 2/3 full.

Bake cupcakes for about 22 minutes.

Remove the cupcakes from tin and cool on wire rack.

Frost with Coconut Cream Cheese Frosting (recipe below).

Makes 24-28 cupcakes

For the Coconut Cream Cheese Frosting

½ C butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 t vanilla extract (always use pure vanilla extract if possible)
1- 1 ½  t coconut extract (this all depends on your taste)
4 C powdered sugar
1 T heavy cream (milk will do if you don’t have any cream)

Toasted coconut (optional)

Directions:

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream or rum.

Beat until fluffy, about 1 minute.

If you want to pipe the frosting on your cupcakes, you may need to put the frosting in the refrigerator for about 10 minutes to firm up.

Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.) 

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Garnish cupcakes with toasted coconut, fresh pineapple, maraschino cherries or paper umbrellas…you can basically make these as festive as you’d like!

Source: Adapted from Glorious Treats

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog