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      Pina Colada Cupcakes

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      These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum in the batter. The coconut icing is sweet and creamy – like a vacation in cupcake form!

      We’ve been enjoying the first few sunny, spring-like days here. I’ve been aching for days like these while growing tired of winter’s landscape. I know pina colada flavors are more popular in summer months, but I just couldn’t help myself. March started off with my dad having heart surgery. Which, as you can imagine, was scary and anxiety-inducing. (He’s going to be just fine!) But after all the grey days, and the hospital ambiance, I felt like needed a vacation – even if it’s in cupcake form.
      Chock-full of pineapple and coconut, and topped with light coconut buttercream, these Pina Colada Cupcakes are just the little respite I needed.

      Batter mixing.
      Start by creaming sugar and butter together, then adding eggs one at a time. This is a predictable beginning for cake making, and the quantity of batter is easy enough to manage using a hand mixer.

      Next, add in all of the batter’s liquid ingredients. This includes a big dose of rum. Coconut rum will give you the best flavor, but if you just have regular rum on hand that’s fine too. The alcohol content will cook out during baking and leave behind the concentrated rum flavors. If you’d rather not use alcohol, you can substitute an equal amount of canned coconut milk with a half teaspoon of rum extract.

      Fold in the flavor!
      Mix in the flour until a fluffy cake batter is formed. Then, fold in flake coconut and crushed pineapple. For this recipe, I prefer unsweet flaked coconut, but most home bakers will have sweetened flaked coconut on hand. That will work too, the end result will just be slightly sweeter. I recommend giving the sweetened coconut an extra chop before adding it to the batter. It can be rather stringy otherwise, and shortening the strands makes for a nicer texture in the cakes.

      Fill the muffin cups with the batter. A trigger ice cream scoop does the job just right, about 2/3 full.

      Simple piping.
      After the cupcakes are baked and cooled, frost them using a simple coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch round decorator tip to pipe a circle of frosting around the outer edge of each cake. You can do this too, or simply smear on a little frosting around the edge with an offset spatula. Either way, dip this first layer of frosting in toasted coconut flakes.

      Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl inside the toasted coconut circle.

      Add a maraschino cherry on top, and if you’re feeling fancy, decorate them cocktail-style with a mini paper umbrella (found here).

      I sat each cake inside pretty gingham paper cups for a pretty presentation. You can find them here. You can bake the cupcakes directly in these liners, but they are bigger than standard liners. Since most people use regular paper liners, I wanted my recipe testing to reflect that. You’ll get about 16 cupcakes in standard liners.

      The ingredients for these Piña Colada Cupcakes are simple and widely available year-round, so that’s when you should make them. Meaning, whenever you have the craving for them (or need a mini vacay!).
      If you’re looking for something a bit lighter, but still sweet and tropical tasting, check out my Tropical Ambrosia Salad!

      Pina Colada Cupcakes

      Heather Baird

      It doesn’t have to be summer to enjoy these tropical cupcakes! They’re great year-round. So refreshing and full of pina colada flavor.
      See the recipe notes for tips on how to serve these with no alcohol added, and for my favorite alternate whipped cream topping. It’s chilly and creamy – perfect for the warm days ahead.

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      Prep Time 20 minsCook Time 22 minsTotal Time 42 mins

      Course DessertCuisine American

      Servings 16

      EquipmentCupcake tins (2)Cupcake liners (16)Trigger ice cream scoop, optionalDisposable piping bags (2)Large 1/2-inch round decorator tipLarge closed star decorator tipPaper cocktail umbrellas, optional
      Ingredients US CustomaryMetric Cupcakes1 1/2 cups all-purpose flour sifted1/2 teaspoon baking powder1/4 teaspoon fine grain sea salt10 tablespoons unsalted butter at room temperature1 1/4 cups granulated sugar3 large eggs at room temperature1 1/2 teaspoons vanilla extract3 tablespoons whole milk at room temperature1/4 cup coconut rum or plain rum mixed with 1 teaspoon coconut extract1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer1/2 cup crushed pineapple drainedCoconut Buttercream1 cup unsalted butter at room temperature4 1/2 cups confectioners’ sugar1/4 teaspoon fine grain sea salt1/3 cup heavy whipping cream plus more to thin if needed2 1/2 teaspoons coconut extract1/3 cup toasted coconut for garnish (see notes)16 maraschino cherries drained and patted dry with paper towels
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 16 cupcake liners.Combine the flour, baking powder, and salt in a small bowl; whisk to combine.In the bowl of an electric mixer, beat together the butter and sugar. Beat in eggs one at a time. Add the vanilla, milk, and rum, and mix on low speed. Beat for 3-5 minutes until the consistency is smooth. Add the flour mixture and beat until just combined.Add the flaked coconut and pineapple; fold in by hand.Divide the batter between the prepared pans, filling each cavity about 2/3 full (a trigger ice cream scoop is perfect for portioning!).Bake for 20-24 minutes, or until a toothpick tester comes out clean. Transfer cupcakes to a wire rack to cool completely.Coconut buttercreamIn the bowl of an electric mixer fitted with the whip attachment, beat together the butter and confectioners’ sugar on low speed. When the mixture is just combined, add the salt and mix again. Increase the mixer speed to medium and add the heavy cream and coconut extract. When just combined, raise the speed to high and beat for 5-7 minutes. Add more heavy cream to reach smooth piping consistency, if needed. Beat until the frosting is lightened to almost white color and fluffy.Transfer 1/2 of the frosting to a piping bag fitted with the 1/2-inch round tip. Transfer the other half to a piping bag fitted with the large closed star tip.Place the toasted coconut on a shallow dish.Pipe a circle of frosting around the top edge of a cupcake using the 1/2-inch round tip frosting bag. Immediately dip the edges of the frosting into the toasted coconut (see video for technique).Pipe a swirl of frosting in the center of the cupcake using the large closed star tip frosting bag. Top with a maraschino cherry and a cocktail umbrella.Repeat the process with the remaining cupcakes until they are all frosted and decorated.
      NotesFlake coconut: I use unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You can use sweetened flake coconut instead. It tends to be damp and stringy, so chop it finer before adding it to this recipe. The end result will be slightly sweeter.
      To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or until golden brown. Cool before using on the cupcakes.
      Whipped cream frosting alternative: To make these chilly for summertime, replace the coconut buttercream recipe with homemade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment until soft peaks form. Add 1/4 cup of fine granulated sugar while beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping bags with decorator tips and pipe as directed.
      No alcohol version: Replace the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can also use 1/4 cup of pineapple juice in place of the rum. It may curdle the batter a little due to the pineapple enzymes, but will become more consistent when the flour mixture is added.

      Keyword coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Sugar Plum Fairy Cupcakes

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      Fluffy almond cupcakes are filled with delicious plum preserves and topped with a tall swirl of purple buttercream. Lavender sanding sugar makes them sparkle and gives them a crunchy bite.

      It’s not hard to guess what inspired these cupcakes! I can practically hear Dance of The Sugar Plum Fairies from the Nutcracker Suite when I look at them. When I was a teenager, my mom would take me to see the live ballet in December, and I’d marvel at the athleticism – effortless leaps and twirls that seemed to go on and on! It was pure magic.
      When I found a package of old-school ballerina toppers hidden in my stash of cake decors, I knew I wanted to capture a little of that magic in cupcake form.

      This recipe makes a whole troupe of cupcakes!  Plenty for you to enjoy and share with friends. If you do plan to share, you’ll need some extra-tall cupcake boxes (like this) to accommodate the tiny dancers, or you could scale down the frosting swirl just a wee bit! (I’m a frosting girl, can you tell?)

      The recipe begins with a one-bowl cupcake recipe. That means that all the ingredients are stirred up in one big bowl and there’s less dishes to do! The cakes bake to a firm yet soft crumb that’s perfect for filling. Damson plum filling is delicious in these cupcakes, and you can find the brand I use here. 

      For the piped frosting, I used a large drop flower tip (Wilton 2D) to pipe white flowers around the outer edge of the cupcakes. For the center, a large open star tip (Ateco 828) makes a tall soft serve-style swirl.

      These vintage-inspired ballerinas got a sugar plum makeover with pinky-purple acrylic paint and German glitter. You can find the ballerinas here, in my pal Amanda’s shop Cranky Cakes.  

      The plum preserves give the almond cakes a tart, fruity note which is nice with all of that buttercream, but I think my favorite part is the lavender sanding sugar on top. You’ll get a little sugar crunch between your teeth when you bite them!Sugar Plum Fairy Cupcakes 
      [Click for Printable Version]
      Yields about 20 cupcakesCakes
      2 cups (240g) all-purpose flour
      1 1/2 cups (300g) sugar 
      2 1⁄2 teaspoons baking powder
      1 teaspoon salt
      1/2 cup shortening (very soft but not melted, Crisco is best)
      3/4 cup milk 
      2 large eggs
      2 teaspoons almond extract
      1 1/2 cups plum preservesPreheat the oven to 350F. Line two cupcake tins with papers.In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the soft/room temperature shortening, milk, vanilla and eggs. Beat together using a hand mixer until all the ingredients are well blended; don’t over-beat (over-beating will cause the centers to sink as they bake).Pour into the prepared pans, about three-quarters full. Bake for 20-22 minutes or until a toothpick tester comes out clean when inserted in the center of a cupcake. Transfer cupcakes to wire cooling racks and cool completely.When the cupcakes are cooled, cut a hole in the top of each cupcake and remove the cake piece. It should be large enough to accommodate 1 tablespoon of preserves. Trim the cake piece flat and replace on top of the cupcake.Almond Buttercream
      1 lb. unsalted butter, at room temperature
      2 lb. (1 large bag, about 8 cups) confectioners’ sugar
      Milk or cream to thin (I used 5-6 tablespoons)
      2 teaspoons almond extract
      Neon purple food color
      Lavender sanding sugar
      Ballerina cupcake toppers, 20 ct.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy; add the confectioner’s sugar and beat on low speed. When the sugar is mostly absorbed, increase the mixer speed. Add milk or cream a little at a time until the mixture comes to piping consistency (soft, but not too lax). Beat in the almond extract.Transfer 1/3 of the white icing to a piping bag fitted with a large closed star tip. With the mixer running, add the neon purple food color a little at a time to the remaining buttercream. When a vibrant purple hue is achieved, transfer the frosting to a large piping bag fitted with a large open star tip. Have the sanding sugar placed in a bowl and ready to hand before you begin piping.Using the white icing, pipe stars around the outside edge of each cupcake. Using the purple icing, pipe a large swirl in the center of a cupcake and immediately sprinkle with lavender sanding sugar. Continue piping purple swirls on the cupcakes, and immediately after piping a swirl top it with sanding sugar (don’t wait around – the buttercream will crust and the sugar won’t stick!).Top each cupcake with a ballerina topper, if using.

      link Sugar Plum Fairy Cupcakes By Heather Baird Published: Tuesday, December 08, 2020Tuesday, December 08, 2020Sugar Plum Fairy Cupcakes Recipe LEGGI TUTTO

    • in Recipes

      Carrot Cake Cupcakes

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      Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a craveable texture. Homemade cream cheese frosting is a must for this classic!I had no plans to make another version of carrot cake this year. I’d already baked a rabbit-shaped carrot sheet cake just before Easter, so I’d already crossed it off my spring baking checklist. But then I received the most beautiful bunch of organic rainbow carrots in my produce delivery box. I subscribe to a service that ships imperfect organic fruits and vegetables, and I have yet to receive something that looks anything less than scrumptious. It’s really been nice during this time at home to have fresh vegetables. It’s the first thing we run out of, and getting a shipment every two weeks keeps us eating well.
      This will sound silly, maybe, but receiving this surprise supply of rainbow carrots really lifted my spirits! It’s the little things. I couldn’t wait to grate them up! Of course you don’t have to have rainbow carrots for these cupcakes – orange is, and will always be, the gold standard.
      There’s a whole bunch of food writers with different opinions on the proper size of grated carrot for carrot cake. I’ve never thought much about it, really. I just use the largest holes on my box grater for wide but feathery pieces of carrot. You can make them whatever size you wish, as long as they are thin enough to bake to soft consistency in the oven.
      Fill the cupcake papers about 3/4 full. The baked cupcakes won’t have a big crown on top because they are packed with all those carrots and pineapple.
      You can’t beat a classic – and there’s no better topping for carrot cake than homemade cream cheese frosting!The frosting is so lovely and soft, it’s best dolloped on top of the cupcakes using a spoon. If you create a little divot in middle of the icing, it makes a nice pocket for a sprinkle of chopped pecans (see my technique in the video!).
      These little cakes are so soft and moist with the occasional pocket of carrot and chopped pecans. It’s pretty much everything you want from classic carrot cake, and it’s not a bad way to get in a daily dose of fruits and veggies! (Wink.)Happy baking!

      Carrot Cake CupcakesYields 12-14 cupcakesCakes1 cup (120g) all-purpose flour1 cup (200g) granulated sugar1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon fine grain salt3/4 cup (6 oz.) vegetable oil2 eggs, lightly beaten1 cup (100g) finely grated carrot2/3 cup (130g/4.5 oz) well-drained crushed pineapple1/2 cup (2 oz.) chopped pecansFrosting1 package (8 oz.) cream cheese, room temperature7 tablespoons (98g) unsalted butter, room temperature3 cups (340g) confectioners’ sugar2 tablespoons milk or cream1 teaspoon vanilla extract1/2 cup (2 oz.) chopped pecansPreheat oven to 350°F. Line a muffin tin with cupcake papers.In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine. Add the oil, eggs, and grated carrot. Stir until just combined. Add the pineapple and nuts; fold together until all mix-ins are well dispersed.Fill cupcake papers 3/4 full and bake for 20-22 minutes, or until the cakes spring back when pressed in their centers (or use a toothpick tester – it should come out clean when done). Let the cakes cool in the pans 5 minutes (cakes are very moist, so they will be soft). Remove cakes to a wire rack to cool completely.For the frosting, in the bowl of an electric mixer, beat together the cream cheese and butter. Add the confectioner’s’ sugar and beat to combine. Add cream as needed to thin the mixture. Beat in the vanilla extract. Whip until the frosting is smooth.Using a spoon, dollop a generous portion of frosting on top of the cupcakes and swirl a divot into the frosting with the back of a spoon. Sprinkle with chopped pecans and serve!Store cupcakes in an air-tight cupcake keeper, or cover loosely with plastic wrap.
      link Carrot Cake Cupcakes By Heather Baird Published: Saturday, April 25, 2020Saturday, April 25, 2020Carrot Cake Cupcakes Recipe LEGGI TUTTO

    • in Recipes

      Silver Lining Cupcakes

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      These cupcakes are brimming with rainbow confetti sprinkles and taste just like vanilla birthday cake! A pocket of sunny pineapple filling is the surprise inside.I made these cupcakes in January, and for some reason I never got around to posting them here. For one reason or another the timing just didn’t feel right. Little did I know that in the coming months, silver linings would be in high demand. I know we’ve all been looking for them after reading the frightening and grim headlines that crowd our news feeds. But I’ve learned that if you look hard enough for the silver lining on the cloudiest day, you’ll find one. You just have to look with a thankful heart.Now feels like the right time to post this reminder, and it’s always a good time for cupcakes! Does the world need yet another confetti/funfetti cupcake? Always! There are a few other recipes documented here on the blog (here’s a recipe for just 3 cupcakes!), but this one is a little different because it has a tropical, sunny surprise inside.
      White sour cream cake batter does a good job of suspending lots of sweet rainbow confetti sprinkles throughout the cupcakes. An easy and tasty pineapple cake filling can be made by using a can of crushed pineapple. You may have some leftover after filling these cupcakes, but you’ll want to save it for an ice cream sundae topping!
      I had so much fun making some very simple cloud toppers from gum paste and circle cutters of various sizes (from this set). You’ll essentially just trim large and small gum paste circles to fit together, with a light brushing of water for the adhesive. When all the circles are assembled, cut the bottoms flat and allow them to dry.
      The clouds will need to dry overnight to become rigid. When they are firm, a light brush of corn syrup over the top edges of the clouds will hold on some edible silver leaf. It’s really hard to capture how pretty the silver sparkled. The clouds glittered in the light.I found the CUTEST sprinkles, which are sold in-store at Michael’s and online (although currently OOS). They are from Sweet Tooth Fairy, and among the crunchy rainbow jimmies in the mix you’ll find cloud-shaped confetti. I am having all kinds of heart eyes for these!
      The toppers stand upright easily in a tall mound of sky blue frosting. OH, and if you’re making Silver Lining Cupcakes the perfect cupcake papers are silver foil – right?! I thought so, too.

      Confetti cupcakes are already pretty cheerful, but these are extra cheery with sunny pineapple filling and tropical flavor. Make them when you need an extra ounce of happy in your life.Well wishes to all of you!

      Silver Lining Cupcakes(Confetti Cupcakes with Pineapple Filling)Yields 126 tablespoons unsalted butter, at room temperature3/4 cup (150g) granulated sugar1/4 cup plus 2 tablespoons (85g) sour cream3 egg whites1 1/4 cups (150g) all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons milk1 teaspoon vanilla extract1/2 cup confetti sprinklesPreheat oven to 350°F. Prepare a cupcake pan with silver foil cupcake liners and set aside.In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and mix until well combined. Add egg whites, one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl to be sure all the ingredients are well incorporated.Combine the flour, baking powder and salt in a separate bowl, then combine milk and extract together in a small measuring cup. Add half of the dry ingredients to the creamed butter mixture and mix until just combined. Add the milk mixture and mix until well blended. Add the remaining flour mixture and beat until just combined; scrape down the sides of the bowl to make sure that all the ingredients are well incorporated. Fold in the sprinkles.Fill the prepared pan and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool in the pan about 5 minutes, and then remove to a wire rack to cool completely.Pineapple filling3 tablespoons cornstarch1/2 cup (100g) granulated sugar1/2 teaspoon salt1 can (20 oz.) crushed pineapple in its own juice3 tablespoons unsalted butterIn a medium saucepan, whisk together the cornstarch, sugar and salt. Stir in the crushed pineapple with juice. Cook over medium heat until the mixture bubbles, stirring constantly. Cook the mixture for 5 minutes, or until thickened. Remove from heat and stir in the butter. Let cool slightly then transfer to a bowl and let chill in the refrigerator. Cool completely before using.Cut a divot from the centers of each cupcake and fill with a spoonful of the cooled pineapple filling. Trim cut out pieces flat and replace on top of the filled cakes.Sky blue buttercream frosting and décors1 cup (226g) unsalted butter, softened5 cups (570g) confectioners’ sugar1 tsp vanilla extractSky blue gel food colorMilk or heavy cream, optional1 cup rainbow sprinkles (jimmies)Cloud cupcake toppers (see blog post for pictorial)Star confetti sprinkles, or fondant starsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Fold in sky blue food color a little at a time until a vivid blue color is achieved. Transfer the frosting to a piping bag fitted with a large French decorator piping tip.Pipe swirls of frosting on top of the filled cupcakes and immediately top with rainbow sprinkles. Stand a cloud cupcake topper upright in the piped frosting. Garnish with stars. Serve cakes immediately. Refrigerate leftovers in an air-tight container. Bring cupcakes to room temperature before serving.
      link Silver Lining Cupcakes By Heather Baird Published: Thursday, April 16, 2020Thursday, April 16, 2020Silver Lining Cupcakes Recipe LEGGI TUTTO