Pina-Colada cupcakes (with recipe)

My mother-in-law came to visit for her birthday a couple weekends ago. We had a great time with her in town and I got to show off my baking skills 🙂 I knew that she liked coconut cake but I wanted to kick it up a notch. I found a recipe for pina-colada cupcakes and thought they’d be perfect. I made a 1/2 batch which yielded 8 cupcakes for me.

These turned out AMAZING. Hubby says they’re definitely in the top 3 cupcakes I’ve ever made. I would agree with that. They were so light and fluffy and the coconut and pineapple flavors blended together perfectly.

Pina Colada Cupcakes – from Annie’s Eats
For the cupcakes (I halved this recipe to yield 8 cupcakes):
2 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
1/2 cup milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2-2/3 cup shredded coconut

For the frosting (I halved this recipe which was perfect for my 8 cupcakes):
2/3 cup fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted

For garnish:
shredded coconut
fresh pineapple wedges

Preheat oven to 350°. Line a muffin tin with paper liners.

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended. Stir in the vanilla and coconut extract. Stir in shredded coconut. Transfer batter to a large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.

In the mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold ½ cup of the egg whites into the batter until smooth. Carefully fold in the remaining egg whites until smooth and blended. Divide the batter among the prepared wells.

Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Remove the cupcakes from the pan and let cool on the rack to room temperature.

To make the frosting, puree the pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well combined. Add pineapple puree to achieve desired pineapple flavor (approximately ½ cup). If frosting is too runny, refrigerate for 30 minutes to allow to set up a bit. Frost cupcakes with pineapple frosting, sprinkle with shredded coconut and garnish with fresh pineapple wedges.

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23 Responses to “Banana Split Cupcake”

  1. #
    1
    stephchows — September 15, 2009 at 12:47 pm

    Great cupcake hero entry!!! yum!

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    2
    oneordinaryday — September 15, 2009 at 2:04 pm

    You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
    This is my first CH and I can’t wait till the voting begins! : )

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    3
    Amanda — September 15, 2009 at 2:49 pm

    Wow, what a yummy looking cupcake! Great idea!

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    oneparticularkitchen — September 15, 2009 at 4:14 pm

    This is ADORABLE!! I love it!

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    5
    Xiaolu — September 15, 2009 at 5:08 pm

    Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)

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    6
    Amy Kingman — September 15, 2009 at 5:41 pm

    Yummmm!!!!!

  7. #
    7
    Jen — September 15, 2009 at 5:51 pm

    Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

    Here is an example using paper, and one using a towel.

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    8
    Xiaolu — September 15, 2009 at 5:59 pm

    Thanks! That’s really helpful.

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    Joanna — September 15, 2009 at 8:28 pm

    Yum! Great idea 🙂

  10. #
    10
    Stephanie Wagner — September 15, 2009 at 10:44 pm

    Awesome idea!

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    11
    bcallegra — September 16, 2009 at 2:04 am

    Very creative and it looks great!

  12. #
    12
    The Novice Chef — September 16, 2009 at 3:15 am

    What a cute idea! I love it!! And I know my nieces would be in love!

  13. #
    13
    nutmegnanny — September 16, 2009 at 3:33 am

    Great idea…they look delicious!

  14. #
    14
    jesstyler — September 16, 2009 at 4:08 am

    holy deliciousness! I NEED one of those! 🙂

  15. #
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    Kerstin — September 16, 2009 at 4:48 am

    How creative, I love them! So cute and tasty with that cherry on top!

  16. #
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    Ingrid — September 16, 2009 at 3:14 pm

    Very cute looking! I like your idea.
    ~ingrid

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    lifeoftheparty — September 16, 2009 at 7:25 pm

    These cupcakes are pure genius… you’ve definitely got my vote!

  18. #
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    Jigginjessica — September 17, 2009 at 12:34 am

    Cute idea! What a great entry!

  19. #
    19
    thegreatpantryraid — September 17, 2009 at 7:37 pm

    Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!

  20. #
    20
    Kami — September 17, 2009 at 8:32 pm

    So stinkin’ cute!

  21. #
    21
    Caroline — September 19, 2009 at 6:23 am

    Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.

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    22
    Keiara Wells — September 19, 2009 at 5:57 pm

    MMM, it looks fantastic! I’ll have to try this one 🙂 xox

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    Sweet and Savory — October 15, 2009 at 5:55 am

    These cupcakes are precious besides, I am sure, being delicious. What a great idea.

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