Piña Colada Cupcakes — Amoretti Skip to content
Free Domestic Shipping on Orders $79+
Free Domestic Shipping on Orders $79+
Piña Colada Cupcakes

Piña Colada Cupcakes

If you like Piña Coladas and cupcakes then we have just the recipe for you! These easy-to-make cupcakes are packed full of sweet pineapple flavor in the cake and creamy coconut in the frosting to create an irresistible cocktail-themed treat.

Ingredients

PINEAPPLE CUPCAKES:
  • 56 gm or ¼ cup unsalted butter
  • 2 tbsps. or 25 ml flavorless oil (vegetable, canola, sunflower) 
  • ½ cup or 110 gm granulated white sugar
  • 1 large egg
  • 100 gm or ¾ cup all-purpose flour or cake flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 pinch sea salt
  • ¼ cup or 60 ml lukewarm milk
  • ½ - 1 tsp. Amoretti® Pineapple Extract Water Soluble
COCONUT CREAM CHEESE FROSTING:
    GARNISH:
    • 9-10 maraschino cherries in syrup
    • Toasted coconut flakes
    • Fancy paper straw
    • Colorful cocktail umbrellas

    Directions

    CUPCAKES:
    • Preheat the oven to 350 F or 180 C.
    • In a small bowl, measure and whisk together the flour, baking powder, baking soda and salt. Keep aside.
    • In a small bowl drop in the butter and oil and whip it till light and fluffy using a hand mixer. (Double the quantities if using a stand mixer.)
    • Add the sugar and whip again until creamy and light.
    • Drop in the egg and mix again.
    • Alternate adding the flour mix and milk into the batter and gently mix on the lowest speed.
    • Scrape down the sides and use a spatula to finish mixing the batter.
    • Finally add the Pineapple extract and rum (optional), and  finish folding the batter.
    • Bake for 18-20 minutes or until a toothpick or skewer inserted into the center of the cupcake comes out clean.
    • Cool on the counter and prepare the frosting.
    FROSTING:
    • Whip the butter until it is light and fluffy.
    • Drop in the cream cheese and whip again. 
    • Add powdered sugar in batches and keep whipping until the desired texture is achieved. 
    • Finally drop in the Toasted Coconut Cream Artisan and give a whip! 
    ASSEMBLY:
    • Using a round tip and pastry bag, pipe the frosting on to the completely cooled cupcakes.
    • Have the toasted coconut bits in a small bowl and dip the cupcake, frosting side down into it.
    • Top with a maraschino cherry.
    • Snip the paper straw to fit the cupcake and insert it into the frosting for a Piña Colada look.
    • Finish off by sticking a cocktail umbrella on the top! Enjoy!
    Previous article Garden Party Mocktail

    Leave a comment

    Comments must be approved before appearing

    * Required fields