Tropical Pina Colada Cake batter whipped into ultra moist and decadent Pina Colada Cupcakes with Kiwi Frosting. The taste of a birthday party and a fiesta rolled into one!
I have a thing for Pina Coladas.
Smooth creamy coconut milk mixed with a punch of pineapple is often more than I can bear to resist.
When I was five months pregnant with my first child, my husband and I took a trip to Hawaii; sort of a last hurrah as non-parents. We lived it up as much as a couple can, when one of the two has a newly emerging belly.
I had just visited my doctor right before our trip and had another appointment scheduled one week after our return. When I weighed in after our vacation, the doctor scolded, “Sommer, what have you been doing? You gained THIRTEEN POUNDS in the last four weeks!!”
With my head hanging I admitted, “We’ve been in Hawaii for over two weeks, and I drank AT LEAST one virgin Pina Colada every day!”
I’m embarrassed to tell you, she was not happy, and I did not stay under the “appropriate” weight gain that pregnancy. Oh well, those were good virgin Pina Coladas. I didn’t even miss the rum.
These days I try to take it easy on such lavish treats as Pina Coladas, but I do indulge in a good Pina Colada cake here and there.
These Pina Colada Cupcakes with Kiwi Frosting are a new addiction in my house, and are even harder to resist than the beverage.
The Pina Colada cake batter is thick and rich, making a delicately moist cake with a tender crumb. Even without the kiwi frosting, these babies cause immediate obsession.
Cut the kiwi in half and scoop the felt out with a spoon.
Yet top the Pina Pina Colada Cupcakes with Kiwi Frosting, dotted with fresh tangy kiwi fruit and you have something truly enslaving.
With one bite, these seemingly innocent cupcakes will own you.
You’ve been warned.
Jokes aside, this is my new favorite cupcake creation.
I have plenty of delicious cake and cupcake recipes here on ASP, but if I could talk you into making one variety, this would be it. Honestly, these Pina Colada Cupcakes with Kiwi Frosting are wonderful.
And just look at these marvelous edible flowers made out of dried pineapple and kiwi!
April Scharpf of April’s Edible Art makes beautiful and healthy dried fruit creations. She sells all natural flower picks for edible arrangements or cake toppers, and dried fruit just for snacking. They taste as good as they look, and have no preservatives or added sugar.
Make sure to check out her site. The cinnamon apples are pretty amazing as well.
More Cakey Sensations:
Chocolate Chip Cookie Dough Cupcakes ~ Annie’s Eats
Apple Cupcakes with Maple Cream Cheese Frosting ~ Baking = Love
Chocolate Beehive Cupcakes ~ Sweetopia
Tres Leches Cupcakes ~ Bakers Royale
Pina Colada Cupcakes with Kiwi Frosting
Yield: 32 cupcakes
Prep Time:30 minutes
Cook Time:30 minutes
For the Pina Colada Cupcakes:
- 2 cups granulated sugar
- 3 sticks softened unsalted butter (1 1/2 cups)
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsweetened coconut milk
- 1 cup shredded coconut
- 15 ounces can crushed pineapple, drained (1 cup)
For the Kiwi Frosting:
- 2 sticks softened unsalted butter (1 cup)
- 2 – 8 ounce packages cream cheese, softened
- 2 ripe kiwis, peeled
- 2 teaspoons vanilla extract
- 2 pinches salt
- 10-12 cups powdered sugar
- Preheat the oven to 325 degrees F. Line muffins tins with paper liners (about 32.)
- With an electric mixer, beat the sugar and softened butter until extremely light and fluffy, 3-5 minutes. Don’t rush this part!
- With the mixer still running, slowly add the eggs to the creamed sugar mixture. Then beat in the vanilla.
- In a separate bowl, mix the flour, baking soda, baking powder and salt.
- Turn the mixer on low and alternate adding the dry mixture and the coconut milk to the mixing bowl until bowl are well combined. Scrape the bowl and add in the shredded coconut and crushed pineapple. Mix just enough to combine.
- Using a 1/4 cup scoop, fill the liners 3/4 full. Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
- Meanwhile, Place the peeled kiwis in the blender and puree until smooth.
- With the electric mixer, beat the softened butter and cream cheese until fluffy. Make SURE they are both room temperature or you’ll end up with clumpy frosting.
- Add the kiwi, vanilla and salt. Then slowly add the powdered sugar. Continue adding the powdered sugar until you reach the desired consistency.
- Frost and enjoy!
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