Strawberry Colada Cupcakes

My husband has been asking me to come up with a Strawberry Colada cupcake. So after experimenting a ton in the kitchen coming up with different cupcake and frosting combinations, I finally came up with this version that we liked the best. Did I mention I’m training for a marathon in October? Thank goodness because all that taste testing can’t be good for my girlish figure. I love the moistness that the coconut milk adds to the cupcake and the fresh strawberry flavor really comes through. Enjoy!

Strawberry Colada Cupcakes

Ingredients

    Cupcakes:
  • 2 cups sifted cake flour (see cake flour substitute below)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup coconut milk
  • 1 ½ cups fresh strawberries, hulled
  • ¼ cup crushed pineapple, drained
  • 1 ½ teaspoons coconut extract
  • ½ teaspoon vanilla extract
  • 1 ½ sticks unsalted butter, room temperature
  • 1 1/3 cups white sugar
  • 1 large whole egg
  • 2 large egg whites
  • Frosting:
  • ½ cup fresh strawberries, hulled
  • 1 cup unsalted butter, slightly cold
  • 3 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • Pinch of salt

Instructions

  1. Instructions:
  2. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  3. Place 1 pint (2 cups) of strawberries in a food processor and process until pureed into liquid (1 ½ cups for the cupcakes and ½ cup for the frosting later).
  4. For the Cupcakes: In a large bowl, whisk together flour, baking powder, and salt.
  5. In a separate bowl, add 2/3 cup of strawberry puree, coconut milk, crushed pineapple, vanilla extract and coconut extract. Stir until combined.
  6. In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs and egg whites slowly until incorporated. Add half of the flour mixture and mix until just combined. Add the strawberry mixture slowly. Add the remaining dry mixture and mix until just combined.
  7. Pour into cupcake liners about 3/4 of the way full.
  8. Bake cupcakes for 20-22 minutes in the oven or until centers spring back when touched.
  9. For the frosting: Beat butter and salt until light and fluffy.
  10. Add powdered sugar slowly until combined.
  11. Add coconut extract, vanilla extract, and 3 Tablespoons of pureed strawberries. Mix until just blended. Do not overmix or you will get too much air in your frosting.
  12. Frost cooled cupcakes.
  13. Garnish with fresh strawberries, chunks of fresh pineapple, and toasted coconut.
  14. Decorating Tip: An easy way to pipe frosting without using fancy decorating tips is to fill a ziplock bag with some of the frosting and cut off one of the corners on the bottom of the bag to about the size of a nickel. Begin piping your frosting.

Notes

Cake Flour Substitute: If you don’t have cake flour for this recipe you can do the following substitute. Add 4 Tablespoons of cornstarch in a large measuring cup and then fill with flour until the measuring cup reaches 2 cups.

Source: The Girl Who Ate Everything

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Comments

  1. Ummmm hello, these look amazing!!!! Good work!

  2. All I can say is……………..YUM

  3. Hubby had a great idea- these sound great!

  4. yes please! i love these flavors.

  5. You are a woman after my own heart! I’m so going to make these, but only after I work out so I don’t feel guilty eating 3 or 4 of them.

  6. I am all over those they look so good!

  7. Yum yum yum! I love new forms of old favourites and these look fantastic!

  8. all your recipes look delicious!

  9. I’m going to have to try this. Looks amazing.

  10. they truly look fantastic! and festive and fun. great job!

  11. I’m new to your blog, love it, and what recipe should I see but the one I’m making next weekend for our annual Tiki party. I recieved a cupcake book as a 40th birthday gift and your recipe was in it. I thought these cupcakes would add a great tropical taste to the desserts. I’ll be posting pictures on my party blog after the party on August 28. I hope mine look as good as yours :)

  12. Made these for the Tiki party and they were a HIT. Not only at the party but at work too where I took the left overs. Had to blog about them and share the link to this recipe, YUM!

  13. My mother got me “The Big Book of Cupcakes” for Christmas. Lo and Behold, your cupcakes were in the book. I know that these will rock. Congratulations on your newest addition.

  14. What do I do with the ¼ cup crushed pineapple, drained?

  15. I purchased “The Big Book of Cupcakes” that had this recipe in it. It is wonderful!!!!! I made them for my daughter’s wedding in Hawaii and they were a huge hit. The comment I have gotten every time is:
    “I don’t even like sweets but these cupcakes are to die for”
    The only change I made was I added the whole 8 ounce can of crushed pineapple and it was great.
    Thank you – I love your blog. Lots of great recipes.
    Evie

  16. Christy, you always make such tasty and pretty looking cupcakes. I’ve featured your Strawberry Colada Cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  17. how many cupcakes does this recipe yield?

  18. Yum! I would love to make this recipe as a cake. Any cooking tips or adjustments?

    • Christy {The Girl Who Ate Everything} says:

      I’ve never tried it. Usually cakes are baked at 350 for 25-35 minutes but I’ve never tried this one.