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Strawberry, coconut and pineapple cupcakes topped with coconut frosting and toasted coconut
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Strawberry Colada Cupcakes

Take a trip to the tropics with these super moist and delicious Strawberry Colada Cupcakes - filled with strawberry, coconut and pineapple.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 22 minutes
Cooling Time 40 minutes
Total Time 1 hour 52 minutes
Servings 24 cupcakes
Calories
Author Deborah Harroun

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.)
    1 1/2 cups fresh strawberries, 1/2 cup canned coconut milk, 1 1/2 teaspoons coconut extract, 1/2 teaspoon vanilla
  • In a medium bowl, mix together the flour, baking powder and salt. Set aside.
    2 cups cake flour, 2 teaspoons baking powder, 1/4 teaspoon salt
  • 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.
    3/4 cup unsalted butter, 1 1/3 cups granulated sugar, 1 whole egg, 2 egg whites
  • 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.
    1/4 cup well-drained crushed pineapple in unsweetened juice
  • 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.
    1 cup butter, 3 1/2 cups powdered sugar, 1 teaspoon coconut extract, 1/2 teaspoon vanilla
  • Frost each cupcake with the frosting, and garnish with toasted coconut.
    toasted coconut

Notes

slightly adapted from The Girl Who Ate Everything via Betty Crocker Big Book of Cupcakes