Sweet and refreshing just like the blended island cocktail, these Piña Colada Cupcakes are incredibly moist and balanced that you’ll almost forget that you’re eating a cupcake and not sipping on a drink.
Every once in a while, I make something that actually surprises me. As someone who isn’t a big fan of hot weather or fruity drinks, I wasn’t sure if I would fall in love with these Piña Colada Cupcakes, but once I got the recipe to work the way I wanted and took a bite of all components combined, I was a goner.
The cake is light and fluffy, moist. The pineapple rum jam adds a fresh bite to the center, enhanced with the texture and slight crunch of the chia seeds, and the rum and coconut cream cheese frosting adds a tanginess that helps mellow out the sweetness of the cupcake and balances it all out in perfect harmony. So far, these cupcakes have gotten the approval of everyone who has tried them.
These were a bit of an adventure for me as the only time I’ve ever used coconut oil in a cake batter has been while making a minute mug cake from Run Fast. Cook Fast. Eat Slow. There was definitely a game of adjustments that needed to be played in getting these just right. I started off with a basic ratio for a high sugar cake with a bit more moisture in it and had to tweak and tone down the liquid and add a bit more flour until the cake no longer dipped at the center yet still had that fluffy, moist crumb I desired.
Trust me when I say that these cupcakes are incredibly tender and just about melt in the mouth. They’re definitely not heavy and sickly sweet like you’d expect some cupcakes to be, which makes them a bit dangerous because it’s quite easy to grab a second one!
I am off to start testing a couple more recipes today, and I have another savory recipe to share in the coming weeks that I am really excited about. In the meantime though, these Piña Colada Cupcakes are the perfect send off for these summer days as they begin to wind down and kids start packing up their backpacks to go back to school.
| Prep Time | 10 minutes |
| Cook Time | 22-25 minutes |
| Servings |
cupcakes
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- 1 1/2 cups crushed pineapple with just a little bit of the juice
- 1/4 cup white or gold rum
- 3 Tbsp chia seeds
- 300 grams flour
- 4 tsp baking powder
- 1/2 tsp salt
- 270 grams granulated sugar
- 236 mL coconut oil measured then melted (1 cup)
- 120 mL coconut milk split in half
- 1 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 2 eggs large, room temperature
- 1/2 cup crushed pineapple drained
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 3 Tbsp white or gold rum
- 1 Tbsp coconut milk
- 1/4 tsp salt
- 1 1/2 Tbsp meringue powder
Ingredients
Pineapple Rum Jam
Pineapple Coconut Cupcakes
Rum Cream Cheese Frosting
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- In a medium saucepan, heat the crushed pineapple and the rum until it begins to boil. Stir in the chia seeds and allow to simmer about 5 minutes until the jam begins to thicken. Transfer to a shallow dish and allow too cool completely. You can also allow it to cool and firm up in the refrigerator.
- Place a rack in the center of the oven and preheat to 325°F. Line a cupcake tray with 12 liners and set aside.
- In the bowl of a stand mixer, weigh/measure out the flour, baking powder, salt, and sugar. Place the bowl on the mixer, and using the beater attachment, mix on low until the dry ingredients are fully combined.
- With the mixer on low, slowly add the melted coconut oil and 60mL of the coconut milk. Once the dry ingredients are fully coated and begin to resemble crumbs, turn the mixer to medium and allow to mix for 90 seconds.*
- In a small bowl, cup, or measuring cup, whisk together the other 60mL of coconut milk, vanilla extract, rum extract, and eggs. With the mixer on low, slowly add this mixture to the bowl, 1/3 at a time. Scrape down the sides of the bowl between each addition, making sure together any dry bits at the bottom. When the batter has come together, add in the crushed pineapple and mix on low until fully combined. The batter will be a little sticky, but it will be thick enough to scoop.
- Scoop the batter into the cupcake liners, filling them about 2/3 full. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean and the cupcakes spring back to the touch.
- Remove from the oven and and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, beat together the cream cheese and butter on high until smooth and fully combined. Add the powdered sugar, one cup at a time, and mix on low until the sugar is no longer going to fly out of the bowl, then raise the speed of the mixer to high. Add the rum, coconut milk, and salt. Mix on high until smooth and combined. Add the meringue powder to help thicken the frosting--this will allow it to keep it's shape as it sits.
- Using an apple corer or a knife, make a small hole in the center of the cupcakes. Spoon in a small teaspoon of pineapple jam and spread or pipe frosting on top of each cupcake. If you'd like, garnish with a dried pineapple and some coconut chips. Serve.
*If using a hand mixer instead of a stand mixer, you may need to mix together the dry ingredients, oil, and milk for an extra minute.
**You can use either white or gold rum in the jam and the frosting. If you want a hint of rum flavor, use white rum. If you want a bit more of a boozy punch, the gold has a stronger flavor and will definitely do the trick!
***If you want to make these into Virgin Piña Colada Cupcakes just omit the rum in the jam filling and swap in some additional coconut milk for the rum in the frosting.