Pina Colada Cupcakes

Pina Colada Cupcakes 

I’ve been recently inspired by all this terrific spring weather we have been having. So long snow, hello sunshine and springtime flavored cupcakes. I wanted to make a cupcake that was light and citrusy to ring in the new season…. So with a little help and inspiration from Jimmy Buffet I decided on Pina Colada Cupcakes.

These cupcakes are jam packed with coconut and pineapple flavors. Try them out for a fun spring time treat or for your next patio party

Coconut Cupcake Batter

The Cupcake 

Instructions:

1. Begin with your favorite Vanilla Cupcake recipe
2. Substitute coconut milk in for regular milk
3. Use coconut oil instead of canola oil
4. Add 1 tsp of coconut extract
5. Add ¾ cup shredded coconut (preferably unsweetened)

Baked

The Filling:

Ingredients: 

• 1 can of diced pineapple bits in juice
• 1 tbsp of arrowroot powder
• 2 tbsp sugar

Pineapple Filling

Instructions

1. Add pineapple and juice to saucepan and simmer on medium heat
2. Add sugar to fruit mixture and bring to boil
3. In separate bowl mix arrowroot powder with 2-3 tbsp of water
4. Add to fruit mixture and simmer until juice reduces
5. Let cool before using

Frosted Cupcake

The Final Touches:

1. Cut out centers and fill with pineapple filling
2. Top with your favorite buttercream icing (add 1 tsp of coconut extract)
3. Roll frosted cupcakes in shredded coconut
4. Pat pineapple slice and cherry dry using paper towel
5. Spear a pineapple slice and cherry with plastic sword
6. Add to tops of cupcakes 

Coconut Covered Cupcake

These cupcakes were rich and decadent and reminiscent of pina coladas on my favorite patio.  They were definitely a favorite with all of the coconut lovers.

The Final Product

Do your cupcake flavor choices change with the seasons?