Pina Colada Cupcakes
12
servings
45 min
PREP TIME
02 hrs 15 min
TOTAL TIME

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.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 3

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

  4. STEP 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. STEP 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. STEP 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. STEP 7

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

Tip #1

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

Tip #2

- 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

570Calories
24Fat (mg)
80Cholesterol (mg)
250Sodium (mg)
86Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

  • Celebration Cake Recipes
    Celebration Cake Recipes
     

    Celebration Cake Recipes

    No celebration is complete without a cake - these cake recipes will turn any occasion into a party! Whether you're baking for a birthday party, or a barbecue, these recipes are sure to please.

    See Recipes

  • Cupcakes Galore
     

    Cupcakes Galore

    Whether it's for birthdays, tea time, snacks, or lunch, bake up delicious treats with these cupcake recipes! Go crazy with this collection of adorable little cakes.

    See Recipes

  • Spring Cupcake Ideas
     

    Spring Cupcake Ideas

    Too cute to eat? You won’t be able to resist your first delicious bite. If decorating cupcakes isn’t your thing, focus on fresh, light flavors like lemon, pineapple and coconut.

    See Recipes

Featured In

Celebration Cake Recipes  

COLLECTION

Celebration Cake Recipes

No celebration is complete without a cake - these cake recipes will turn any occasion into a party! Whether you're baking for a birthday party, or a barbecue, these recipes are sure to please.

See Recipes
loadingImage