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Piña Colada Cupcakes with Haupia Filling and Piña Colada Frosting

Piña Colada Cupcakes with Haupia Filling and Piña Colada Frosting for National Piña Colada Day!!  This post is sponsored by Cost Plus World Market. 

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com #AD #DiscoverWorldMarket

I love when I get free reign on a recipe. “Make something pineapple”. I have such a long list of pineapple and coconut recipes that I want to make. If I did finally make them all I would probably have 4 straight months of recipes. I space them out a little more than that because I think I would be exhausted making, photographing and posting a recipe a day for 4 months in a row. And I think my family would be sick of pineapple at the end of those four months and we can’t have that now can we.

So for now, I stick to the occasional recipe like these Piña Colada Cupcakes. It had been quite a while since I last made cupcakes for this blog so when Cost Plus World Market suggested ” something pineapple” I knew cupcakes had to happen.

But one of these years I will get my act together and do a pineapple coconut month of recipes!

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com #AD #DiscoverWorldMarket

I also wanted an excuse to use my new, fun, tropical props from World Market like the monstera leaves and pineapple cutting board. Perfect for these Piña Colada cupcakes!

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com #AD #DiscoverWorldMarket

These Piña Colada cupcakes have three parts to them; the cupcake, the filling and the frosting. Well four if you count the decoration.

The cupcake itself is a moist cupcake made with Piña Colada mix, coconut rum, coconut mil and fresh pineapple. The filling is a traditional Hawaiian coconut custard called Haupia that is made with pineapple juice and of course more coconut rum. The frosting is a traditional buttercream with more of that yummy piña colada mix and you guessed it, more coconut rum.

These aren’t overly boozy though and the rum definitely can be omitted to make them non-alcoholic. If you want to make these with less steps you can also omit the filling.

I love filled cupcakes, it adds an extra element of flavor and texture but if you want to skip that step it won’t change the texture of the cupcakes at all.

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com #AD #DiscoverWorldMarket

Yield: 2 dozen cupcakes

Piña Colada Cupcakes with Haupia Filling and Piña Colada Frosting

Piña Colada Cupcakes with Haupia Filling and Piña Colada Frosting

MY favorite tropical drink in cupcake form. A delicious pineapple cupcake with a creamy coconut custard filling, topped with a pina colada frosting, and garnished to look like the cocktail!

Prep Time 40 minutes
Cook Time 17 minutes
Additional Time 10 minutes
Total Time 1 hour 7 minutes

Ingredients

For the cupcakes

  • 1.5 C All Purpose Flour ( 6.5 Oz)
  • 1.5 C Cake Flour ( 6.5 Oz)
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 sticks butter (12 Tbsp, 3/4 C)
  • 2/3 C granulated sugar
  • 1/3 C packed light brown sugar
  • Zest of 1 lime ( about 1 tsp)
  • 3 large eggs, room temperature
  • 1 tsp Nielsen Massey Vanilla
  • 2 Tbsp good quality coconut rum ( I prefer Koloa Coconut Rum)
  • 1.25 C Nina’s Natural Pina Colada Mix
  • 1/2 C crushed fresh pineapple

For the filling

  • 1 Package Haupia Mix
  • 1 C coconut milk
  • 1 C Pineapple juice
  • 1 Tbsp good quality coconut rum ( I prefer Koloa Coconut Rum)

For the Frosting

  • 4 Sticks butter (2 cups)
  • 3-4 cups powdered sugar
  • 1/4-1/3 C pina colada mix
  • 1 Tbsp good quality coconut rum ( I prefer Koloa Coconut Rum)
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Garnish

  • 1-2 C Dang foods toasted coconut chips
  • 24 thin Pineapple wedges
  • 24 maraschino cherries with stems
  • Paper straws, trimmed in thirds
  • Cocktail umbrellas

Instructions

1. Preheat oven to 350 Deg F. Line two cupcake/muffin tins with paper liners.

2. In a medium bowl combine the flours, baking powder and soda and salt. Whisk to combine.

3. In a larger bowl cream together the butter, sugar and lime zest. This can be done with a hand mixer or with a stand mixer. Add the eggs in one at a time, mixing well between each addition, then add in the coconut rum and vanilla extract. Sift the flour mixture over the butter mixture and mix until almost combined. Add in the piña colada mix and mix on medium for about 30 seconds. Fold in the crushed pineapple.

4. Divide batter between prepared cupcake pans, 3/4 of the way full or a scant 1/3 cup of batter. Bake for 15-17 minutes or until starting to turn golden and top bounces back when pressed lightly. Remove from oven and let cool in pans for 10 minutes then carefully remove to wire racks and cool completely.

Make the filling:

1. Bring the coconut milk and pineapple juice to a boil in a medium sauce pan then add in the haupia mix. Lower heat slightly and whisk until thickened. Remove from heat, stir in the rum, transfer to a bowl and chill until firm. The haupia rum filling can be made a day ahead of time.

Make the Frosting:

1. Cream the butter. Add the powdered sugar one half cup at a time until desired sweetness is reached. Add in 1/4 cup of the pina colada mix, rum and vanilla extract. Whip again. If the frosting is too runny add in a little more powdered sugar to thicken up. Transfer to a piping bag fit with a large open star tip.

To assemble:

1. Using an apple corer or cupcake corer, remove a section of the cupcakes, and fill with about 1 tablespoon of the haupia filling. This is easiest done with a piping bag or a resealable bag with a corner trimmed off. Cover with a part of the core that was removed. Let chill in an airtight container for an hour

2. Crush the coconut chips in a shallow bowl. Pipe a circle of frosting around the edge then press into the chips. Pipe frosting around the cupcake leaving the coconut showing, about 2-3 more swirls. Press a maraschino cherry on top, a pineapple wedge, a short section of paper straw then the cocktail umbrella. Keep chilled until ready to use. If the pineapple wedge doesn’t press in easily use a knife to cut a small slit then press in the wedge.

Notes

The rum is completely optional, you can omit it and not have to replace it with anything else or you can replace with a little more vanilla extract.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
Happy summer and happy National Piña Colada Day!

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com #AD #DiscoverWorldMarket

Piña Colada Cupcakes with Haupia filling and Piña Colada Frosting www.pineappleandcoconut.com

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