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Strawberry Colada Cupcakes - the-girl-who-ate-everything.com

Strawberry Colada Cupcakes

If you're looking for cupcakes that make you feel like you're on a beach, you'll love these Strawberry Colada Cupcakes.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 24 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).

For the Cupcakes: In a large bowl, whisk together flour, baking powder, and salt.

  1. In a separate bowl, add 2/3 cup of strawberry puree, coconut milk, crushed pineapple, vanilla extract and coconut extract. Stir until combined.
  2. 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.
  3. Pour into cupcake liners about 3/4 of the way full.
  4. Bake cupcakes for 20-22 minutes in the oven or until centers spring back when touched.
  5. For the frosting: Beat butter and salt until light and fluffy.
  6. Add powdered sugar slowly until combined.
  7. 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.
  8. Frost cooled cupcakes.
  9. Garnish with fresh strawberries, chunks of fresh pineapple, and toasted coconut.
  10. 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.

Recipe 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