These piña colada cupcakes are a perfect tropical treat packed full of coconut and served with pineapple. If you are a coconut fan, you are going to love these! They are non-alcoholic but if you wanted to reflect the real Piña Colada cocktail, you could soak your pineapple in rum... which would be dreamy!
Cupcakes are a great option for an easy bake when you fancy cake but you might be a bit strapped for time. The cupcakes can be made, decorated and consumed all in one afternoon! They also definitely don't require the same equipment or patience that a layered cake does.
The sponge and buttercream are infused with coconut and then topped with desiccated and roasted coconut. Crowned with fresh, juicy pineapple this cupcake is both indulgent and refreshing.
I make the fresh buttercream with a mix of butter and vegetable shortening. Vegetable shortening is a form of vegetable fat which works very well in buttercream icing, making the texture firm and smooth. I use a brand called Trex. If you cannot find vegetable shortening (or would rather just use butter), replace the same amount of vegetable shortening with butter. Ensure that the butter you choose is a block of butter (not spreadable) and is also very cold when you make the icing. Note: when you use only butter, you need to be more careful with melting. Keep your cupcakes out of the sun and your icing in the fridge until you are ready to use it. I have since edited this recipe to make it just butter as I think this is more reflective of what most home bakers will have access to!
This recipe makes 7 cupcakes using quite deep cupcake cases. I love using these cupcake cases and use them every time I make cupcakes. If you use smaller cases, this recipe will produce a larger amount of cupcakes!
I hope you love these tropical coconut Piña Colada Cupcakes. Please let me know how you get on with them in the comments below. Let me know if you have any questions!
Piña Colada Cupcakes
- 170 g Flour plain, white, all-purpose
- 1 tablespoon Apple cider vinegar
- 160 ml Milk almond, unsweetened
- 130 g Sugar white, super-fine
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda (bicarbonate of soda)
- ¼ teaspoon Salt
- 90 ml Vegetable oil
- 1 teaspoon Coconut extract
For the Icing
- 240 g Butter
- 400 g Icing sugar
- 2 teaspoon Coconut extract
- 1 tablespoon Water if necessary
For the decoration
- 2 tablespoon Desiccated coconut
- 2 tablespoon Roasted coconut chips
- 7 slices Pineapple
- Pre-heat your oven to 180°C/ 357F. Prepare 7 cupcakes cases. Place them into a baking tray ready for baking.
- Whisk milk and apple cider vinegar in a bowl. Once curdled, add your oil, sugar and 1 teaspoon coconut extract. Combine. In a separate bowl, sieve the flour, baking powder, soda + salt and combine. Spoon your dry ingredients into your milk mixture, whisking as you go.
- Spoon the batter into cases evenly. Place in the oven for 20 minutes. After the 20 minutes, take your cupcakes out of the oven and leave to cool (you can leave them overnight in an airtight container if you wish).
- Place the butter into a standing mixer. Beat on a medium-high speed for around 1 minute, creaming the butter. Add the icing sugar and 2 teaspoon coconut extract. Beat on a medium speed for approximately 1 minute and then increase to a high speed for a further 20-30 seconds. The icing should become white in colour and smooth. You can beat your icing for longer to reach your desired texture/ colour. At this stage, you may need to add some water to soften the icing. Add this 1 teaspoon at a time and beat.
- Place your icing into a piping bag with your desired tip. Squeeze the icing on to the cupcake, before decorating with the desiccated and roasted coconut. Place a pineapple slice into the icing and serve! I hope you enjoy.