Take a trip to the tropics with these super moist and delicious Strawberry Colada Cupcakes – filled with strawberry, coconut and pineapple.
Want to try more cupcake recipes? Try these Milky Way Cupcakes or these Chocolate Amaretto Cupcakes.
Spring has been teasing us lately. A couple of weeks ago, we enjoyed several nice afternoons, nice enough to go outside in the afternoon in short sleeves, and to open up the windows during the day and let the fresh breeze through. We even turned off the heater for a few days.
And then yesterday, I wake up to a thin layer of snow on the ground. And on the drive home from a family dinner last night, I get stuck driving through a snowstorm. Have I ever told you how much I hate driving in the snow? All day long, all I could do was dream of warmer days.
Dream of warmer days, or eat cupcakes that make me feel like I’m sitting on a beach, right? I actually made these cupcakes for the February birthdays in my family, but those leftovers sure did help me through more than one cold day.
If you remember, I am on the search for the perfect cupcake this year. This was my February attempt, and it was seriously close to that bakery style cupcake that I have been looking for! They were super moist, and a little bit dense. Have you ever noticed that bakery cupcakes are never light and fluffy? I love that texture you get from a bakery cupcake, and these were the closest I’ve ever had from a homemade cupcake.
These were seriously delicious. And my strawberries weren’t even that sweet and full of flavor. I can’t imagine how good these would be with some super sweet, in season strawberries. These were really in my top 5 favorite cupcakes ever. Yep, I loved them that much!! And I think you’d love them, too.
More Strawberry Recipes
Strawberry Bread
Strawberry Wonton Cups
Strawberry Mousse
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Strawberry Colada Cupcakes
Ingredients
Cupcakes
- 1 1/2 cups fresh strawberries hulled
- 1/2 cup canned coconut milk (not cream of coconut)
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/3 cups granulated sugar
- 1 whole egg
- 2 egg whites
- 1/4 cup well-drained crushed pineapple in unsweetened juice
Frosting
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla
Garnish
- toasted coconut
Instructions
- Heat the oven to 350F. Put paper covers in 24 muffin cups. Set aside.
- Place 1 1/2 cups of the strawberries In a blender or food processor. Cover and puree until smooth. (Puree should measure about 1 cup – if not, puree more berries.) Pour 2/3 cup of the puree into a small bowl. Stir in the coconut milk, 1 1/2 teaspoons coconut extract, and 1/2 teaspoon vanilla extract. (Reserve the remaining puree for the icing.)
- In a medium bowl, mix together the flour, baking powder and salt. Set aside. In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions. On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.
- Divide the batter among the prepared baking cups, filling each cup about 3/4 full. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.
- Make the frosting: In a medium bowl, beat the butter on medium speed until light and fluffy. On low speed, beat in the powdered sugar, 1/2 cup at a time. Mix in the coconut extract and vanilla extract, and 3 tablespoons of the reserved strawberry puree. Add more puree, if desired.
- Frost each cupcake with the frosting, and garnish with toasted coconut.
Recipe Notes:
Erin @ Dinners, Dishes, and Desserts says
These sound perfect! Love the dense cupcake, and then the flavor sounds delicious!
vianney says
I do love a denser cupcake..they look amazing!! love the frosting!
CulinarilyCourtney says
These are adorable. I never thought of combining strawberry and coconut together, but now that you mention it, I think that would be fabulously delicious!
Jennifer | Mother Thyme says
These are amazing! I love everything strawberry and to combine it with coconut is such a fabulous idea! A definite must try! 🙂
Krista says
Yes, spring is teasing us!!! Although I’m stuck on the couch today grabbing sheets of tissue to blow my nose so I don’t mind the gloomy weather. Good times. I could totally go for one of these cupcakes! The strawberries in the grocery store have been so enticing.
Elizabeth says
Strawberries make everything better!
Cassie says
Oh Deborah, these are amazing. I wish I could grab one through my screen. I love the flavor combo you used!
Asiya says
I think winter missed us in Toronto. It feels like spring here. But my son was so sad b/c he barely got to play in the snow this year.
These cupcakes look fantastic. Love the flavor combination!
Kristy says
These are just out of this world cute! I would love to lick the tops right off of them. Yum!
Erica says
Sweetapolita has a bakery-style cupcake recipe. Check it out here: http://sweetapolita.com/2011/11/bakery-style-vanilla-cupcakes/
Deborah says
@Erica, I’ve been wanting to give her’s a try – maybe it will be my next attempt!!
Averie @ Averie Cooks says
I would like to either drink a strawberry colada…or eat one. OH my!!! These look so good, Deborah! But you forgot the rum. LOL 🙂
Jersey Girl Cooks says
These look so yummy! I love strawberry coladas too.
Jess Wakasugi {Life's Simple Measures} says
I love the density of bakery-style cupcakes, so you had me hooked right away. I pinned this recipe, can’t wait for strawberry season to roll around!
Blog is the New Black says
MUST MAKE SOON!
Katrina says
My, my! What a delicious idea! These are heading right to my bookmarks. Love it!
Rosa says
Oh, delicious! Those cupcakes are marvelous. A nice spring treat.
Cheers,
Rosa