PIÑA COLADA CUPCAKES

These cupcakes – these cupcakes are everything.

Actually, I don’t think I should even be sharing this recipe. I feel like it’s something I should take to the grave, leaving my family and friends who were lucky enough to have one grieving the loss of them, as well.

They’re that good. (Well, unless you’re not keen on coconut.)

But how could you not love the tropical combination of sweet pineapple and nutty coconut, especially when they’re dressed up in a luscious, handheld confection?

These piña colada cupcakes are a semi-homemade recipe, the love child of a batch of pineapple cupcakes that met the leftover filling of a coconut cream pie – and they’ve been at it ever since.

From birthdays and baby showers to weddings and graduation parties, there isn’t a celebration they haven’t christened.

The cupcakes are made with a box of pineapple cake mix that’s combined with vanilla pudding mix. (Adding pudding mix makes boxed cake moister and richer.)

The creamy decadent filling, a blend of vanilla pudding, whipped topping, coconut flakes and extract, is then piped into each cupcake.

It’s topped off with a light and airy frosting made by whipping together heavy cream, coconut extract, powdered sugar and pudding mix to help stabilize it.

Toasted coconut finishes it off, and if you’re feeling really festive, a cherry and cocktail umbrella can be added, too.

Speaking of cocktails, what’s a piña colada without the rum? Rum extract, or the real thing, also can be incorporated into the cake mix, filling or frosting. Just start with a ½ teaspoon at a time, checking for taste and consistency, before adding in more.

PIÑA COLADA CUPCAKES

INGREDIENTS:

For the cupcakes:

1 box pineapple cake mix

1 (3.4 ounce) package instant vanilla pudding mix, divided

Water, oil, and eggs called for on cake mix box

For the filling:

1 (3.4 ounce) package instant vanilla pudding mix 

1 cup cold milk

1/2 teaspoon coconut extract

6 tablespoons flaked coconut 

Heaping 1/2 cup of whipped topping, such as Cool Whip

For the frosting/topping:

2 cups heavy cream

1 teaspoon coconut extract 

1/4 cup powdered sugar 

2 tablespoons of instant vanilla pudding mix

1/4 cup flaked coconut, toasted 

DIRECTIONS:

Preheat oven to 350°. Prepare muffin tins with 24 cupcake liners; set aside.

In a large bowl, combine the cake mix, all but 2 tablespoons of pudding mix (the 2 tablespoons of pudding mix will be used later in the frosting), and water, oil, and eggs called for on the cake box. Beat until well combined, about 3 minutes. Divide batter evenly among lined muffin tins and bake for 17 minutes. Cool the cupcakes in the pan for 2 minutes before transferring them to a wire rack to cool completely.

To make the filling, add the pudding mix, milk, and coconut extract in a medium bowl and beat until smooth, about 2 minutes. Then fold in the flaked coconut and whipped topping until well combined. Cover and chill until ready to use. 

For the frosting, beat the heavy cream and coconut extract to soft peaks. Add in the powdered sugar and the reserved 2 tablespoons of vanilla pudding, and beat to stiff peaks, scraping down bowl as needed. Be careful not to over beat, or it’ll separate into butter. 

To assemble the cupcakes, add the chilled filling to a piping bag, or into a zip-top bag, with 1/2 inch tip or hole. Insert the tip about an inch into the cupcake and steadily squeeze the filling into the cupcake while slowly lifting the tip out. Repeat until all cupcakes are filled. 

Transfer the frosting into a piping bag fitted with a star tip, or a zip-top bag with corner snipped, and pipe swirls of frosting on each cupcake. Finish them off with a sprinkle of cooled toasted coconut and chill until serving. 

Notes: Toast coconut by cooking it in a skillet over low heat, stirring frequently, until coconut is lightly browned, about 5 to 10 minutes. Remove from pan and cool completely.