Go Back
Print

Strawberry Piña Colada Cupcakes

Servings 24 cupcakes

Ingredients

Coconut Cupcakes:

  • 1 box white cake mix
  • 4 egg whites
  • 1/3 C. oil
  • 1 C. coconut milk
  • 1 1/2 tsp. coconut extract
  • 1 tsp. vanilla extract

Pineapple Filling:

  • 1/2 C. sugar
  • 4 Tbsp. flour
  • 1 egg
  • 1 C. crushed pineapple drained
  • 1/2 C. pineapple juice
  • 2 Tbsp. butter

Strawberry Buttercream:

  • 1 C. butter softened
  • 1 tsp vanilla extract
  • 2-4 Tbsp. Strawberry puree fresh berries put through a blender
  • 3-4 C. powdered sugar

Flaked Coconut for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line your pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, oil, coconut milk, coconut extract and vanilla extract.
  4. 4. Stir in cake mix until smooth.
  5. 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes our clean.
  6. 6. Filling: Over medium heat, combine all ingredients (except butter) and stir constantly until thickened. Remove from heat and stir in butter, let cool completely.
  7. 7. Once cupcakes and filling has cooled, cut out a hole from the top of the cupcake and fill it generously with pineapple filling.
  8. 8. Buttercream: Beat butter for 2 minutes. Add vanilla extract and 2 Tbsp. strawberry puree. Slowly add powdered sugar until you reach your desired consistency, add more strawberry puree if buttercream become stop thick. Add 2 tsp. strawberry flavored gelatin for added color and flavor.
  9. 9. Pipe buttercream over filled cupcakes and top with flaked coconut.