What is pina colada cake made of?

What is in piña colada cake? This cake starts out with an easy, stir-together oil-based yellow cake . Instead of milk, water, or sour cream, the liquid component is a can of undrained crushed pineapple. After baking it, the hot cake gets poked all over.

What is the key to moist cupcakes?

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven ," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

What's the difference between a pina colada and a coconut colada?

One difference between the Coconut Colada and a standard Piña Colada is the use of freshly squeezed pineapple juice rather than anything pre-packaged , like the ones commonly found in cans.

What is the Tom Cruise coconut cake?

The family-owned and -operated bakery describes the Cruise Cake as a coconut bundt cake with chunks of white chocolate, covered in a layer of cream cheese frosting and a mountain of shredded coconut . While Cruise has certainly made the cake famous, he wasn't the first actor to fall in love with it.

How do you keep cupcakes moist and fluffy?

🚨 An easy tip for keeping your cupcakes moist is to remove them from the pan 2 minutes after you remove them from the oven. I see so many people who let their cupcakes continue to sit in the pan. 😞 Use a cooling rack to allow the heat to rotate-so that you can keep those cakes moist ladies.

Is it better to make cupcakes with water or milk?

Replace water with whole milk, coffee, or soda . The result is a moister and more flavorful cupcake. Replace water with whole milk in vanilla and white cake mixes. Add coffee to bring out the richness of a chocolate cupcake. Lemon lime soda will make a citrus cupcake sing.

Why are baked by Melissa cupcakes so small?

Does Baked by Melissa make larger sized cupcakes or cakes? Nope, we're small and we like it that way. We want you to be able to try all of our awesome flavors, and you would be stuffed if they were any bigger.

How to make cupcakes the night before?

You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature . Frost before serving. To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil. Freeze up to three months.

What is the flavour of piña colada?

Pina colada flavor is a blend of pineapple and creamy coconut flavoring that gives a delicious taste in drinks. A drop of Pina colada flavor inspires great aroma and enhance flavors sweetness taste in cake baking, ice cream, pies, pastries, beverages, candies and more. Type: Piña Colada Water Soluble Flavoring.

What does piña colada taste like?

Describe the perfect piña colada There should be a perfect balance between pineapple juice and coconut cream . That creates harmony between the sweetness of the coconut and the sourness of the pineapple. It should be mixed with a golden rum, for a more elevated and bold profile.

What does piña colada come from?

If you like piña colada, you should know the famous tropical drink was invented in Puerto Rico ! The sweet mix of coconut cream, pineapple juice, white rum, and ice was born in San Juan, but the identity of its creator is still an unresolved controversy on the island.

Is piña colada made from coconut?

The piña colada is a classic Puerto Rican co*cktail made with pineapple juice, white rum (also called light rum), and cream of coconut .

Pina Colada Cupcakes Recipe (2024)

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Created On: August 1, 2010&nbsp|Updated: April 10, 2021| View Our Disclosure Policy

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These Pina Colada Cupcakes are like a tropical vacation for your taste buds!

I’ve been playing with this recipe for over a year, and I’mvery happy with the final results!

I’ll be doing adessert display for abig luau party this weekend and wanted to perfect this recipe before the party.

I took this batch to a church pot luck tonight and got lots of great reviews!

The Pina Colada effect comes from matching a Pineapple Cupcake with Coconut Cream Cheese Frosting.

Although if for some (crazy!) reason you don’t like coconut, these cupcakes would be delicious with Vanilla Cream Cheese Frosting(and maybe a small slice of fresh pineapple).

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Pineapple Cupcakes

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
2/3 cup vegetable oil/extra light olive oil/etc
1 teaspoon vanilla extract
3/4 cup (full fat) sour cream
1 1/2 cups canned crushed pineapple (drained slightly)Directions-
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
9. Frost with Coconut Cream Cheese Frosting (recipe below)Note – If using light or non-fat sour cream, increase the vegetable oil to 3/4 cup.Recipe yields 24-28 cupcakes.Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I’ll add it to this page as well, so it’s easy to find)

½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon Dark Rum
-OR-
1 Tablespoon heavy cream, heavy whipping cream or milk
Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend untilwell combined, about 30 seconds.
*Add vanillaextract, coconut extractand powdered sugar (1 cup at a time)and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.

How to Make Pina Colada Cupcakes

Pina Colada Cupcakes

These Pina Colada Cupcakes are like a tropical vacation for your taste buds!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 22 mins

Total Time 1 hr 7 mins

Course Dessert

Cuisine American

Servings 28

Calories 259 kcal

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
2/3 cup vegetable oil extra light olive oil/etc
1 teaspoon vanilla extract
3/4 cup sour cream full fat
1 1/2 cups canned crushed pineapple drained slightly

Coconut Cream Cheese Frosting

8 tablespoons butter set at room temperature for about 10 minutes
8 oz cream cheese directly from fridge
1/2 teaspoon vanilla extract always use pure vanilla extract if possible
1 1/2 teaspoons coconut extract you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!
4 cups powdered confectioners sugar
1 tablespoon dark rum
or
1 tablespoon heavy cream heavy whipping cream or milk

Instructions

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
On low speed, mix in the oil and vanilla until blended.
Add in the pineapple and sour cream and mix until fully incorporated.
Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
Remove from pan and cool on wire rack.
Frost with Coconut Cream Cheese Frosting (recipe below)

Coconut Cream Cheese Frosting

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend untilwell combined, about 30 seconds.
Add vanillaextract, coconut extractand powdered sugar (1 cup at a time)and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream or rum.
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Notes

If using light or non-fat sour cream, increase the vegetable oil to 3/4 cup.

For added flavor and texture,top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.

Nutrition

Calories: 259kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 7gCholesterol: 30mgSodium: 122mgPotassium: 54mgFiber: 1gSugar: 32gVitamin A: 187IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword cupcakes, pina colada, pina colada cupcakes

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Reader Interactions

Comments

Jama says
March 31, 2021 at 9:14 pm
I don’t see butter listed in the ingredients only in the instructions
Reply
- Trish Rosenquist says
  April 29, 2021 at 4:25 pm
  The butter is the first ingredient listed under the Coconut Cream Cheese Frosting.
Giovanna’s says
June 14, 2018 at 2:01 am
These cupcakes were amazing! Can they be made into a cake? Thanks!
Reply
Narissa says
January 16, 2018 at 6:50 pm
One of the best cupcakes I had!
Reply
Margaret wade says
August 24, 2016 at 10:02 pm
Just wanted to say that these turned out super Yum. Only thing I did differently was add half cup desiccated coconut to the batter and also I didn’t have sour cream readily available so used home made buttermilk instead. Cupcakes turned out scrumptious and was a hit at the party. Adding the coconut turned it into a tropical cupcake.
Reply
Susan says
July 28, 2016 at 8:44 pm
HI! These cupcakes look amazing! I am planning to make them for a party but I am wondering if they will keep for a day or two? I would like to make them
In advance if that is possible. Will they stay fresh prepared a day ahead? Any suggestions for such a thing?
Reply
Starla says
May 17, 2016 at 1:42 am
These are SO good! I made some mini ones too but I prefer regular size so I can decorate them better. They’d be good if you just want to put coconut on them but I’m going to decorate with pineapple and cherry so I like regular sized ones. Very yummy!
Reply
Andrea says
March 14, 2016 at 1:00 am
Any tips on making these as Mini Cupcakes – cooking time? I was also wondering if it is ok to make them the day before a party. I have a lot to make! Love this recipe!
Reply
Chelsea says
November 26, 2015 at 5:46 pm
Great recipe. Came out sooo delicious. Some reviews said the batter was thin, but mine came out thick. I substituted half a cup of sugar with light brown sugar. I also adding a bit of coconut and rum extracts to the cake batter. Made exactly 24 cupcakes. They were gone in just a few minutes. So pleased. Adding this to my permanent collection.
Reply
ana says
September 9, 2015 at 10:57 pm
Quick q – cake flour or all purpose?
Reply