Piña Colada Cupcakes

Piña Colada Cupcakes
May 10, 2013


Happy summer vacation and happy packing up the dorm! I wasn’t originally planning on baking more before heading back home to Massachusetts for the summer, but there were too many baking supplies left over in the kitchen to let go to waste (#JenProblems). So using the ingredients I had left over and a can of pineapple juice, we make piña coladas! As a fan of piña coladas, I enjoyed this cupcake. The only two changes I would probably make would be to replace the baking soda with more baking powder so that it gives the cake a light, tropical feel. The second is the garnish; instead of the leftover baker’s coconut, cute pineapples chunks, little umbrellas, or maraschino cherries would be nice additions, but we’re operating on a student’s budget here, so shredded coconut it is. Overall, it was pretty yummy. It’s even more delicious when you throw in a homemade piña colada with your cupcake!

Cake, yield 12
– 1/3 cup Bacardi white rum
– 3/4 coconut milk with vanilla
– 1/4 cup pineapple juice (canned, from Trader Joe’s)
– 1 teaspoon vanilla
– 1 3/4 cups of all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, room temperature
– 1 1/4 cups of granulated sugar
– 3 large eggs
– 1 cup of shredded baker’s coconut

1. In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and vanilla. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. It should be a pale, consistent mixture.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and liquids, beating well after each addition.
6. Fold in the coconut.
7. Fill the cupcakes liners to about 2/3 full.
8. Bake at 350F for 20 minutes or until a golden brown color.

– 3/4 cups unsalted butter, room temperature
– 1 1/2 tablespoons white rum
– 1 1/2 tablespoons pineapple juice
– 1 1/2 tablespoons coconut milk
– ~ 2 1/2 cups confectioner’s sugar

Whip the butter until it is light and fluffy. Add the liquid ingredients and mix carefully. Slowly add the confectioner’s sugar until the mixture is solid. Add flour/sugar accordingly until the frosting is a desired consistency.photo-1


Mojito Cupcakes


Done with finals! Done with junior year! What better way to celebrate than with a cocktail and a cocktail themed cupcake. The recipe for the cake used was from BrownEyedBaker. We followed the recipe almost exactly, except that, in the first step, we forgot about the milk and the mint on the stove and kind of let the milk froth. It was funny, but don’t forget about the milk; it could end in a dangerous disaster. The batter itself was very light and airy. Upon baking for 20 minutes, the cake itself reflected the light airiness of the batter. I highly recommend this recipe, since the cake was light, not too sweet, and had a nice light lime and rum taste. The frosting, a buttercream thickened with powdered sugar added a nice sweetness to the cake.

Finally, thank you to Melissa for sharing this recipe with me and to Mari for making the cupcakes with me! I really loved this recipe (they just keep on getting better!). The garnish with a slice of lime and a sprig of mint was a nice addition and gave the cupcakes some nice color. It was especially nice with the actual mojitos to accompany the cupcakes. Not a bad way to kick off summer, if you ask me!