Description
Delight in these tropical Piña Colada Cupcakes with a luscious pineapple filling and vibrant blackberry frosting. Bursting with flavors of coconut, pineapple, and fresh blackberries, these moist cupcakes are garnished with toasted coconut flakes and fresh blackberries for a refreshing, island-inspired treat perfect for any occasion.
Ingredients
Cupcakes:
- ½ cup (113 g) butter, softened
- ¼ cup (50 g) granulated sugar
- ¾ cup (150 g) light brown sugar, gently packed
- 2 large eggs
- ⅓ cup (80 ml) pineapple juice (from pineapple filling)
- ⅓ cup (80 ml) coconut milk (from the can)
- 1 ½ tsp coconut extract
- 1 ½ cups (180 g) all-purpose flour, stirred, spooned & leveled
- 1 ½ tsp baking soda
- ½ tsp salt
Pineapple Filling:
- 20 oz (567 g) can crushed pineapple, drained (save juice for cupcake batter)
- 2 Tbsp light brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp pineapple juice or water
- ½ tsp rum extract
Blackberry Frosting:
- 1 cup (226 g) butter, room temperature
- 4 to 4 ½ cups (480-540 g) powdered sugar
- 1 cup (150 g) blackberries
- 2 to 3 Tbsp seedless blackberry spread or jelly
- 1 tsp lemon juice
Garnish:
- Blackberries
- Sweetened coconut flakes
Instructions
- Prepare Coconut Flakes: Using a food processor, blend the coconut flakes into small pieces, then set aside for garnish. Rinse the container to use for the next step.
- Make Pineapple Filling: Drain the pineapple juice from the can into a measuring cup and save it for the cupcake batter. Pour half of the crushed pineapple into the food processor and blend until smooth, then transfer to a small saucepan. Add brown sugar, cornstarch, 1 tablespoon pineapple juice (or water), and rum extract. Heat the mixture until it boils and thickens slightly. Remove from heat and let it cool completely in the refrigerator.
- Prepare Blackberry Puree: Blend blackberries in the food processor, then press the mixture through a fine mesh sieve into a bowl. Set aside to use in the frosting.
- Preheat Oven and Prep Muffin Tin: Preheat oven to 375°F (190°C) and line an 18-cup muffin tin with paper liners.
- Make Cupcake Batter: In a stand mixer fitted with a paddle attachment, cream the softened butter with the granulated and brown sugars until fluffy. Add eggs, pineapple juice, coconut milk, and coconut extract, mixing well. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture all at once and mix until just incorporated, avoiding overmixing.
- Bake Cupcakes: Using a #30 scoop, fill each muffin cup with a rounded scoop of batter just over half full. Bake at 375°F for 14 to 15 minutes, rotating the tray halfway through the baking time to ensure even cooking. Once baked, remove from oven and cool cupcakes on a rack in the refrigerator.
- Make Blackberry Frosting: In a stand mixer bowl fitted with the whisk attachment, whip the butter until smooth. Add half of the powdered sugar and mix. In a small bowl, combine blackberry puree, blackberry spread, and lemon juice, then add this mixture to the frosting. Mix thoroughly, scraping the sides as needed. Add the remaining powdered sugar until desired consistency is reached. Mix well.
- Fill Cupcakes: Once completely cooled, use a paring knife to cut a circle or cone shape out of the center of each cupcake and set aside the tops. Place the pineapple filling in a sandwich bag and cut off a corner to pipe an equal amount into each cupcake. Replace the cupcake centers on top of the pineapple filling.
- Frost and Garnish: Fit a piping bag with a Wilton 2D tip and fill with the blackberry frosting. Pipe frosting onto each cupcake, starting from the outside towards the center. Sprinkle with toasted coconut flakes and place a fresh blackberry in the center of the frosting.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 5 days to maintain freshness.
- Optional Sugar Substitute: For a lighter sweetness using Lite&Sweet, substitute 1 cup Lite&Sweet with 2 Tbsp molasses in the cupcakes and 3 Tbsp Lite&Sweet with ½ tsp molasses in the pineapple filling, following the same preparation steps.
Notes
- Use coconut extract and coconut milk for authentic tropical flavor.
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
- Rotating the muffin tray halfway through baking ensures even cooking.
- Discard leftover pureed pineapple or save for smoothies or other uses.
- To toast coconut flakes, spread them on a baking sheet and bake briefly until golden if desired for garnish.
- Substituting Lite&Sweet for sugar requires adding molasses to maintain flavor balance.
- Store cupcakes at room temperature in an airtight container for up to 5 days; refrigeration is for cooling only during preparation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean-inspired
