Moist and fluffy pineapple cupcakes filled with a luscious pineapple curd and topped with a crown of coconut buttercream!
Happy spring, everyone!
Can anyone tell me how it’s possible for winter to feel like 5 years and one year to feel like 2 months?
I know, sometimes I even confuse myself…
Although I’m grateful to live in a state that experiences all seasons, by the time spring rolls around, I’m already in summer mode. In fact, it’s probably why I decided to make these Piña Colada Cupcakes…
I know, I know. Summer isn’t for another 92 days (who’s counting?), but that doesn’t make these cupcakes any less delicious, does it?
Of course not! These Piña Colada Cupcakes are absolutely brimming with deliciously bright flavors. Each moist and fluffy pineapple cupcake is filled with the most sumptuous pineapple curd and frosted with creamy coconut buttercream. Not to mention, look how FLIPPIN’ cute they are!
These cupcakes do require a little more time and effort than your average cupcake. HOWEVER, they also taste 100x better than your average cupcake, so the time and effort is more than worth it.
To start things off, you’ll make a pineapple reduction. That’s just fancy talk for boiling pineapple juice for about 10-15 minutes until it’s reduced to half the amount. This step achieves a more concentrated flavor without adding a ton of liquid to recipes. When picking out pineapple juice, make sure that it’s 100% fresh pineapple juice and does NOT contain bromelain, an ingredient that hinders thickening. This is crucial for the pineapple curd. I used Dole’s 100% pineapple juice which is found in the juice section of the grocery store. It should come in a can.
Once you’ve given your pineapple reduction some time to cool off, it’s time to make the pineapple curd. Oops! I meant HEAVENLY pineapple curd. This stuff is unlike anything you’ve ever tasted. It’s incredibly creamy and packed with so much pineapple sweetness!
Making pineapple curd really isn’t all that different from making lemon curd. In fact, I ended up using my lemon curd recipe and swapping out the lemon juice for the pineapple reduction. I also eliminated the lemon zest and added a couple of teaspoons of lemon juice for just a little hint of tartness. The pineapple curd will require a few hours to cool off, which will allow it to thicken up. The pineapple curd needs to sit at room temperature for about 45 minutes before you place it in the refrigerator to cool off completely.
While the pineapple curd cools off, it’s time to make the cupcakes. Just cream a little butter and sugar together, add a couple of eggs, some Greek yogurt (or sour cream), vanilla, and the rest of your pineapple reduction. Once the wet ingredients are combined, add the dry ingredients–flour, baking powder, baking soda, and salt. That’s it for the batter! Now just pour it into the cupcake tin, and bake until the batter transforms into little golden pillows.
While the cupcakes cool and the pineapple curd continues to chill, it’s time to work on the coconut buttercream. Since there are so many different components involved in making these cupcakes, I decided to go with a simple American buttercream frosting. It literally takes less than 5 minutes to make. All you have to do is cream some butter and powdered sugar together. Stir in a little vanilla and coconut extract. Then lighten things up with a little heavy cream or milk.
Now that you’ve got your pineapple curd, pineapple cupcakes, and coconut buttercream, it’s time to ASSEMBLE!!! Using a paring knife or apple corer, carve out a hole in the center of each cupcake. Make sure not to carve too close to the bottom, or the pineapple curd will leak out. You only need to go about halfway down.
As for filling the cupcakes, I suggest putting the pineapple curd in a large (or quart-size) ziplock bag with the corner cut off. This makes filling the cupcakes so much easier and quicker than simply spooning it in.
Once all of the cupcakes are filled, pipe the coconut frosting on top. I used a Wilton’s 1M tip for these cupcakes!
And for a little “wow factor”, I garnished each cupcake with some toasted coconut as well as a cute little drink umbrella. If you’re wondering, I bought these umbrellas on Amazon (where else??), and it came in a pack of 144 for about $7–not bad! However, it does require some patience to open each umbrella since they’re pretty fragile.
As adorable as they are delicious, these Piña Colada Cupcakes are guaranteed to impress your guests AND their taste buds!
Piña Colada Cupcakes
Ingredients
Pineapple Juice Reduction:
- 2 cups pineapple juice (I used Dole's 100% Pineapple Juice)
Pineapple Curd:
- 3 egg yolks
- 1 whole egg
- ½ cup granulated sugar
- ¼ cup pineapple juice reduction (from recipe above)
- 2 teaspoons lemon juice
- Pinch of salt
- 3 Tablespoons unsalted butter cut into half-inch pieces
Pineapple Cupcakes:
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- ¾ cup Greek yogurt or sour cream
- ½ cup pineapple juice reduction (from recipe above)
- 1 teaspoon vanilla
Coconut Buttercream:
- 1 cup unsalted butter softened
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 5-7 Tablespoons milk or heavy cream
For Garnish:
- Toasted coconut chips
- Drink umbrellas
Instructions
Make the Pineapple Juice Reduction*
- In a medium heavy saucepan over medium-high heat, bring pineapple juice to a boil. Continue boiling and stirring until reduced to 1 cup, about 15 minutes. Remove from heat; chill in the refrigerator to cool completely.*
Make the Pineapple Curd
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the pineapple juice reduction, lemon juice, and salt.
- Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-10 minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely. Once cooled, transfer to a pastry bag fitted with a small round tip or a gallon-sized ziploc bag with the tip of the corner cut off.
Make the Cupcakes
- Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt/sour cream, pineapple juice reduction, and vanilla on medium speed.
- Pour half of the dry ingredients into the wet ingredients and mix until combined. Add the remaining dry ingredients, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Fill cupcake liners 2/3 of the way full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, vanilla, coconut extract, and salt together until smooth and creamy. Add 2 cups of the powdered sugar and beat until smooth.
- Add the milk/cream, starting with 5 Tablespoons, along with the remaining 2 cups of powdered sugar, and beat until combined. Add more milk/cream, if needed to get the right consistency.
To Assemble
- Using a paring/small knife, cut a cone-shaped piece of cake out of the center of each cupcake (see photo above). Pipe the pineapple curd into each cupcake hole. Top each cupcake with a swirl of buttercream, toasted coconut chips, and a drink umbrella.