Piña Colada Cupcakes
Moist and fluffy pineapple cupcakes filled with a luscious pineapple curd and topped with a crown of coconut buttercream!
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.
Notes
*Pineapple juice reduction makes enough for both the cupcake batter and buttercream frosting.
*Pineapple juice reduction can be placed in the freezer to speed up the cooling process. Just be sure to keep an eye on it so that it doesn't freeze and solidify.
**Cupcakes are best when served the day of assembly, but you can store them covered tightly in the refrigerator for up to 5 days.