Piña Colada Cupcakes
Sweet and refreshing just like the blended island cocktail, these Piña Colada Cupcakes are incredibly moist. The flavors of pineapple, coconut, and rum are balanced together so that you’ll almost forget that you’re eating a cupcake and not sipping on a drink. Yields: 12-14 cupcakes
Servings Prep Time
12-14cupcakes 10minutes
Cook Time
22-25minutes
Servings Prep Time
12-14cupcakes 10minutes
Cook Time
22-25minutes
Ingredients
Pineapple Rum Jam
Pineapple Coconut Cupcakes
Rum Cream Cheese Frosting
Instructions
Pineapple Rum Jam
  1. 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.
Pineapple Coconut Cupcakes
  1. Place a rack in the center of the oven and preheat to 325°F. Line a cupcake tray with 12 liners and set aside.
  2. 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.
  3. 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.*
  4. 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.
  5. 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.
  6. 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.
Rum Cream Cheese Frosting
  1. 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.
Assemble the Cupcakes
  1. 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.
Recipe Notes

*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.

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