Pina Colada Cupcakes

Pina Colada’s are one of my favorite drinks. They’re just so festive. I can’t be in a bad mood when I drink a pina colada. Maybe that’s because the only time I drink them is when I’m on a vacation, usually on a beach. But that’s a minor detail…

I’ve made multiple versions of pina colada cupcakes in the past. The old recipe that I made first for Hubby’s mom’s birthday was a bit fussy with the egg whites getting beaten separately then folded in. Then for another one of her birthday’s, I made lime and coconut cupcakes. That recipe was much more user-friendly and just as (if not more) delicious than the first one.

So when I was asked to bake cupcakes for the bridal shower of my friend who loves coconut, I instantly thought of those lime and coconut cupcakes from a couple years ago. I decided to use the coconut cake recipe as a base and add some pineapple to make them pina colada cupcakes.

I used festive cupcake liners and topped each with a pineapple chunk and cherry. The toasted coconut on the outside added some great nuttiness and texture to the cupcake overall.

As expected, these were a huge hit. The groom-to-be got to taste a leftover cupcake and then requested I bring him one every week for the rest of his life. Now THAT’S a compliment!

One Year Ago: Lemon Cilantro Potato Salad
Two Years Ago: Black Bean and Butternut Squash Quesadillas
Three Years Ago: Dorie’s Perfect Party Cake

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Pina Colada Cupcakes

Yield: 24

Ingredients:

For the Pina Colada Cupcakes
1 batch Coconut Cupcakes, recipe below
1 batch Coconut Cream Cheese Frosting and Filling, recipe below
Toasted coconut, optional
Pineapple chunks, optional
Maraschino cherries, optional

For the Coconut Cupcakes
1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour
1 Tbsp baking powder
1 tsp salt
1 cup cream of coconut
1/4 cup whole milk
1/2 tsp vanilla extract
1 tsp coconut extract
1 1/4 cups granulated sugar
2 whole eggs
3 egg whites

For the Coconut Frosting and Filling
8 oz cream cheese, not whipped
1/2 cup unsalted butter, softened
1 2/3 cups powdered sugar

1/3 cup chopped, drained, canned pineapple chunks
3 ounces unsweetened or sweetened flaked coconut

Directions:

For the Pina Colada Cupcakes
Bake the cupcakes as directed and allow to cool completely.

Make frosting/filling while cupcakes are cooling.

Make any optional garnishes while cupcakes are cooling:
Toast coconut in an oven at 350 for a few minutes until they were emitting a nutty aroma.

Let pineapple chunks and cherries sit on a paper towel to release their juice. Stack on a toothpick to use as a garnish.

Use the cone method to remove a portion of the cupcake. Eat those cones as a snack. Or discard them. Fill the hole with the pineapple/coconut filling.

Pipe frosting on top of the cupcake and add a rim of toasted coconut (or sprinkle coconut over all of the frosting). Add garnishes. Colorful drink umbrellas would be great here too.

For the Coconut Cupcakes
Preheat oven to 325° and prepare two muffin pans with cupcake liners.

Whisk together flour, baking powder, and salt in a medium bowl.

Whisk together cream of coconut, milk, and extracts in a bowl or measuring cup.

Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.

Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.

On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).

Pour batter evenly into the prepared muffin pans.

Bake cupcakes until golden and a toothpick comes out clean, 20-25 minutes.

Transfer pans to racks and let cool for 5 minutes. Remove cupcakes from pan and allow to cool completely.

For the Coconut Frosting and Filling
Beat cream cheese in a large bowl with an electric mixer until fluffy.

Beat in butter until smooth.

Slowly beat in confectioners' sugar on low speed until smooth for frosting.

Transfer 2/3 cup of frosting to a bowl and fold in pineapple and coconut for filling.

Recipe adapted from these Lime and Coconut Cupcakes, originally from Ladies' Home Journal

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17 Responses to “Rhubarb Rolls”

  1. #
    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

  2. #
    2
    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

  3. #
    3
    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

  4. #
    4
    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

  5. #
    5
    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

  6. #
    6
    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

  7. #
    7
    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

  8. #
    8
    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

  9. #
    9
    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

  10. #
    10
    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

  11. #
    11
    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

  12. #
    12
    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    13
    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

  14. #
    14
    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    15
    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    16
    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

  17. #
    17
    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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