Pina Colada Cupcakes

Pina Colada Cupcakes
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These cupcakes will give you a taste of the tropics with the flavors of a popular summertime drink.
45 min
Prep Time
2:15
Total Time
12 servings

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
2
large Land O Lakes® Eggs
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
 
*Substitute 1 1/2 teaspoons lemon juice or vinegar and enough milk to equal 1/2 cup; let stand 5 minutes.

Directions

  1. Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
  2. 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.
  3. Combine flour, baking powder and baking soda in bowl; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Pipe frosting onto cooled cupcakes; garnish with pineapple slices and maraschino cherries.

Recipe Tips

- 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
Cholesterol
80mg
Carbohydrates
86g
Protein
4g
Fat
24g
Sodium
250mg
Dietary Fiber
1g

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