These Pineapple Coconut Cupcakes (aka Pina Colada Cupcakes) are delicious coconut cupcakes filled with homemade pineapple curd.
These start with light and fluffy, delicious coconut cupcakes. If you’ve read any of my cupcake posts you’ll know how much I adore a surprise centre so these ones are stuffed with a homemade pineapple curd. Then, of course that fluffy coconut frosting on top.
Tips and tricks
- The pineapple curd recipe makes more than you will need but you can cut the recipe in half fairly easily or use it up on toast, for topping pancakes or you could make this Lemon Curd Slice into a Pineapple Curd Slice.
- When making cupcakes always measure your ingredients carefully. Invest in kitchen scales if possible. They’re cheap and will give you the best result.
- If you don’t have kitchen scales measure your ingredients like flour and sugar using the sooon and level method. Scoop the flour into your measuring cup and level off with the back of a knife. Don’t use the measuring cup to scoop straight from the flour jar as you will guaranteed end up with too much.
- The other great tip when making cupcakes is not to over-mix. Once the dry ingredients go into the wet ingredients, only mix them until just combined and then cook the cupcakes straight away.
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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Pineapple Coconut Cupcakes (Pina Colada Cupcakes)
Dried Pineapple Flowers
- 1 pineapple, sliced very thinly (2-3mm thick)
For the pineapple curd
- 2 large eggs
- 2 egg yolks
- 3/4 cup (150g) white sugar
- 2 teaspoons cornflour (cornstarch)
- 1/3 cup pineapple juice
- 80 g unsalted butter, cold and cubed
For the coconut cupcakes
- 1/2 cup 115g unsalted butter, softened to room temperature 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (195g) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup shredded coconut
- 1/2 cup 125ml coconut milk
- 1/2 cup 125ml full cream milk (notes)
For the Coconut Buttercream Frosting
- 226 g (1 cup / 2 sticks) unsalted butter, softened
- 3 cups icing (confectioners / powdered) sugar
- 1/3 cup coconut cream
- Pinch of salt
- Toasted coconut to top
- Dried pineapple flowers
For the Pineapple Flowers
- Preheat oven to 120C / 250F / 100C fan forced. Line 2 baking trays with baking paper
- Use paper towel to dry the pineapple slices thoroughly then lay them out on the baking trays
- Bake for 1 hour, turning the trays half way.
- Store in an airtight container in the fridge
For the pineapple curd (makes about 1 1/2 cups / 375ml)
- In a medium saucepan, whisk the eggs, egg yolks, sugar and cornflour together until smooth. Place over low heat. Add the juice and butter and whisk gently but constantly, making sure to get into the corners of the pan, for around 10 minutes until thickened. Pour into a sterilised jar and place in the fridge until cold.
For the cupcakes
- Preheat the oven to 180C / 350F / 160C fan forced. Line 12 hole muffin tin with paper cupcake cases. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until light and creamy. About 2-3 minutes. Scrape down the sides and bottom of the bowl a few times as you go.
- Add eggs, 1 at a time until fully incorporated and then the vanilla. Make sure to keep scraping the sides of the bowl as required.
- In a separate bowl, sift together the flour, baking powder, salt and coconut and mix well.
- Add a third of the flour mix to the wet mix and gently mix together with a spoon until just mixed through, add half of the milk/s. Continue until all flour and milk/s are mixed through. Be careful not to overmix at this stage as that will make your cupcakes dense.
- Spoon batter evenly into 12 cupcake cases. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out with just a couple of crumbs clinging to it. Cool for 5 minutes before transferring to a wire rack, then cool completely before filling and frosting.
- Once cooled, use a knife or cupcake holer to cut roughly a 1 inch hold in the top centre of the cupcake. Fill the hole with the cold pineapple curd. Plugging it with an off-cut of the cake will mean less chance of getting messy when you frost the cupcakes but is not necessary.
For the Coconut Buttercream Frosting
- Spread the buttercream over the top of the cupcakes, then roll the edges in the toasted coconut.
- Sit a pineapple flower on top of each one.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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