Piña colada cupcakes

Do you like Piña colada? Get creative in the kitchen this weekend and surprise guests with these creamy and fruity piña colada cupcakes- simply divine!

  • 30 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


Piña colada cupcakes
  • 90 gram butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoon coconut liqueur
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon coconut cream
  • 440 gram canned crushed pineapple in juice, drained
  • shredded coconut
Coconut cream cheese frosting
  • 60 gram butter, softened
  • 90 gram cream cheese, softened
  • 1/4 cup (60ml) coconut liqueur
  • 2 1/2 cup (400g) icing (confectioners') sugar
  • green food colouring


Piña colada cupcakes
  • 1
    Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
  • 2
    Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 3
    Make coconut cream cheese frosting: Beat butter, cream cheese and liqueur in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar. Divide frosting into 4 small bowls; tint three bowls of frosting pale, light and medium green using food colouring. Leave the remaining bowl plain.
  • 4
    Pipe each frosting onto 3 cakes. Top with shredded coconut.

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