Pina Colada Cupcakes

Pina Colada Cupcakes

These cupcakes will give you a taste of the tropics with the flavors of a popular summertime drink.

45 min.prep time 2:15total time
12 servings
000 Ratings

Ingredients

Pineapple

2/3 cup cubed fresh pineapple

Cupcake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup cream of coconut
1/2 cup buttermilk*
1 cup sweetened flaked coconut

Frosting

1/2 cup Land O Lakes® Butter, softened
1/4 cup cream of coconut
3 ounces cream cheese, softened
1/2 teaspoon rum extract
5 cups powdered sugar
1 to 2 tablespoons milk

Garnish

Pineapple slices
Maraschino cherries with stems

Directions

Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.

Place 2/3 cup pineapple in food processor bowl fitted with metal blade. Blend until smooth; drain well. Pat pineapple with paper towels to remove additional moisture. Set aside.

Combine flour, baking powder and baking soda in bowl; set aside.

Combine sugar and 1/2 cup butter in another bowl. Beat at medium speed until well mixed. Add 1/2 cup cream of coconut; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed. Stir in coconut.

Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 10 minutes in pan; transfer cupcakes to cooling rack. Cool completely.

Combine drained pineapple, 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and rum extract in bowl. Beat at medium speed until creamy. Add powdered sugar and enough milk for desired piping consistency, beating at low speed until well mixed.

Pipe frosting onto cooled cupcakes; garnish with pineapple slices and maraschino cherries.



*Substitute 1 1/2 teaspoons lemon juice or vinegar and enough milk to equal 1/2 cup; let stand 5 minutes.

Recipe Tip

- To toast coconut, sprinkle coconut on 15x10x1-inch baking pan. Bake at 350ºF, 5-10 minutes or until light golden brown. Cool.

- Cream of coconut can be found in squeeze bottles in the beverage section or in cans in the Asian section of the grocery store. Do not substitute coconut milk for cream of coconut.

Nutrition Facts (1 serving)

Calories: 570

Fat: 24g

Cholesterol: 80mg

Sodium: 250mg

Carbohydrates: 86g

Dietary Fiber: 1g

Protein: 4g

Recipe #16247©2014Land O'Lakes, Inc.

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