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Recipe for Strawberry Colada Cupcakes

Strawberry Colada Cupcakes


  • Author: Deborah Harroun
  • Prep Time: 50 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 24 cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Take a trip to the tropics with these super moist and delicious cupcakes – filled with strawberry, coconut and pineapple.


Scale

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

  1. Heat the oven to 350F. Put paper covers in 24 muffin cups. Set aside.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. Frost each cupcake with the frosting, and garnish with toasted coconut.

Recipe Notes:

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