Mini Pina Colada Easter Cupcakes with Cream Cheese Frosting

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Spring is in the air here in Boston (and Easter is less than a weak away!) so I wanted to make some festive cupcakes.  I  still love my mini cupcake pan so I decided to make a mini version of these Pina Colada cupcakes.  I was a little disappointed because I over-baked them just a tad (that is something that can happen easily with these little guys so keep your eye on them!) so they were a bit dry for my liking.  That aside, the flavor was really great.  One thing to note, though, is I did not taste the rum at all.  The pineapple and coconut flavors were most prominent.  I may double the rum next time because what is a pina colada without rum?! 

I topped these little fellas with  piped  yellow-colored cream cheese frosting and jelly beans.  The lack of rum flavor was most certainly compensated for by the cream cheese frosting, because, well, cream cheese frosting = heaven.  I would consider skipping the rum in all of my cocktails if that meant piles of cream cheese frosting instead!

One note—Keep the frosting in the fridge while you aren’t using it.  That way it won’t melt. 

Mini Pina Colada Cupcakes with Cream Cheese Frosting:

Cake

  • 1.5 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick of butter, melted and cooled
  • 1/3 cup pineapple juice
  • 1 tablespoon rum
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/3 cup crushed pineapple
  • 1/3 cup shredded coconut

Preheat oven to 350 F.  Line mini cupcake tin with mini papers.

In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In another medium bowl, beat together melted butter, pineapple juice, rum, and vanilla with an electric mixer.  Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients 1/2 cup at a time until combined.  Fold in the pineapple and coconut. 

Fill the cupcake liners about 3/4 full–unless you love the big muffin top then fill them to the top of the liner.

Bake for about 8-12 minutes.  Cool on a wire rack before frosting. (Makes ~48 mini-cupcakes.)

Cream Cheese Frosting

  • One 8-ounce package of cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth.  Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time.  Continue to beat until all lumps are gone.  Add the vanilla and mix until fully combined.  Add a few drops of the food coloring of your choice and continue to mix until color is evenly distributed.

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Adapted from Crazy About Cupcakes by Krystina Castella available for purchase here.

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9 Responses

  1. Those are so inspired! What a great idea with all the different flavors in the cupcake them selves! Cream cheese frosting is my FAVORITE!:)

  2. Thanks Ulla!

  3. […] I baked this cake for my father-in-law’s birthday and it was a hit!  Everyone loved it!  It was so incredibly moist.  It tasted similar to carrot cake except without the carrots.  And topped with cream cheese frosting, this cake was just delicious.  (Well, you know how I feel about cream cheese frosting!) […]

  4. […] cake instead of separated sponge cake because in my experience sponge cake can be super dry.  Dry cake is a pet peeve of mine so I wanted to be sure that wouldn’t be the case […]

  5. […] this recipe for the cream cheese […]

  6. […] an eye on mini cupcakes while they are in the oven–even just one little minute too long and they can end up dry.  They bake much faster than full-sized […]

  7. […] about how much they loved it.  More than one person claimed they could drink the frosting—and I had to agree!  If you haven’t made this cake yet–I suggest you give it a try!  […]

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