Pina Colada Cupcakes

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These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they’re healthy-ish, too!

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Apparently I’m on this kick where I make cocktails into desserts…cupcakes to be exact.  First, it was Mojito.  Now it’s Pina Colada.  Strawberry Daiquiri?  Caiprinhi?  Margarita?  Who knows what’s going to be next.

We hit the liquor store on Friday and I can’t help but buy the small bottles to cook and bake with.  They’re the perfect size!!  Aren’t they?  I think so.  A swig or two for you and the rest goes into what you’re making.  Right?  Or is that just me?  Hello?

FINALLY got a decent picture of the white squirrel.  We were walking Missy and I had my phone on Tuesday.  I hit the fitness center after the dog walk and just had everything with me.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Hehe. How cool does that look!  He has red eyes, too.  Hehe.I am on a quest to make a moist, low fat or fat free cupcake.  Yeah, I know.  It’s not going to be easy.  S said this one was the best one yet, but I’m sure that’s because there’s crushed pineapple in it.  I thought, since I can USUALLY make a low fat/nonfat cupcake with a mix, I’d look for a mix recipe.  I found one, so the first part is the mix recipe and then rest is the cupcake recipe.

Combine all dry ingredients in a medium mixing bowl.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Combine coconut milk, pineapple juice reserved from draining the crushed pineapple, processed applesauce, egg substitute and vanilla extract in a small mixing bowl.  Add wet ingredients to dry ingredients and stir until combined.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Stir in the crushed pineapple.Line 16 muffin tins with cupcake liners.  Fill each tin 2/3 full with batter.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Allow to cool in pan 5 minutes and then move to wire racks to cool complete.

Now it’s DRINKING TIME!

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Combine the powder sugar, softened margarine and coconut rum in a medium mixing bowl and beat with the whisk attachment until smooth and creamy.  Using a star tip, pipe onto cupcakes.

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

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These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!
Yield: 18 servings

Pina Colada Cupcakes

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they're healthy-ish, too!

Ingredients

  • 1 1/2 cup unbleached, all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 cup fruit sugar
  • 1 tablespoon baking powder
  • 1/2 cup nonfat dry milk
  • 1/2 cup coconut milk
  • 1/4 cup pineapple juice
  • 1/2 cup applesauce, processed
  • 3/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained juice reserved
  • 2 cup powdered sugar
  • 5 tablespoon margarine
  • 3 tablespoon coconut rum
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350.
  2. Combine flours, sugar, baking powder and dry milk in a large mixing bowl.
  3. Drain crushed pineapple over a bowl, pressing to squeeze out excess juice. Reserve juice.
  4. Combine coconut milk, reserved pineapple juice and enough water to make 3/4 cup.
  5. Process apple sauce in a food processor until smooth. Add to coconut milk mixture along with egg substitute, vanilla extract, and salt.
  6. Add wet ingredients to dry ingredients with a hand mixer and stir until combined.
  7. Stir in crushed pineapple.
  8. Line 16 muffin tins with cupcake liners. Fill cupcake liners 2/3 full with batter and bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pans for 5 minutes then move to rack to cool completely.
  10. Combine powdered sugar, 5 tablespoons margarine, coconut rum and vanilla extract in a medium mixing bowl. Using the whisk attachment, whip until smooth and creamy. Spoon into a pastry bag with a star tip and pipe onto cupcakes.

Did you make this recipe?

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45 Comments

  1. Mahalo nui loa, Christie! This is an awesome recipe and I can't wait to try it out. I am a cupcake addict and my husband is exponentially more in love with GOOD cupcakes than I am. 🙂 We live on the Big Island of Hawaii and have many sweet, juicy white pineapple plants in our garden. Can't wait to try these out later today.

  2. I am a cupcake addict! Live on the Big Island of Hawaii, raise white pineapples in my garden (sweetest ever variety), and can't thank you enough for this awesome recipe. Mahalo nui loa & a hui hou. (thank you very much and until we meet again) Lei Momi

  3. Hi Christie,
    Putting on my co-host hat & stopping by to personally thank you for sharing with us at the SHOW OFF Weekend Blog Party! Hope to see your recipes at Tasty Tuesday with Anyonita Nibbles again this week!

  4. Oh my nom! 🙂 On the list to make, for sure! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  5. These look amazing!! Thank you so much for sharing them at Crafty Thursday Obsessions. We will be featuring this post this coming Thursday. Hope you check it out & linkup with us again.

    Hope you have a great start to the week!
    -Stacey
    Gluedtomycrafts.blogspot.com

  6. I love making desserts with liquors and liqueurs as well. I think it's wonderful you managed to make your Pina Colada cupcakes low fat as well as so delicious looking! I've pinned this recipe to my cupcakes board.

    Also, I have never, ever seen a white squirrel before – thank you for sharing the picture!

    1. Cathy, I do believe I am following back in all respects. I even signed up for the email to remind me to link up…cause my brain IS a sieve. *snort* Thanks for stopping by!

  7. Hee hee…I like to bake and cook with booze too. I would like to sit down with the bowl of frosting. Thanks for linking with See Ya in the Gumbo this week. Oh, and whoa! that squirrel is something else!

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