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Amy Ross

Pina Colada Cupcakes with Toasted Coconut and Dried Pineapple Flower Garnishes

These gorgeous cupcakes feature the timeless tropical flavor pairing of pineapple and coconut and are as delicious as they are eye catching! This alcohol free pina colada inspired recipe is perfect for kids and adults alike and will add flair to any summer event!
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Servings: 18 cupcakes
Ingredients Method Notes

Ingredients
  

Dried Pineapple Flower Garnishes
  • 1 pineapple
Pineapple Cupcakes
  • 1 pkg Signature Duncan Pineapple Supreme Cake Mix
  • 8 oz can crushed pineapple in juice undrained
  • ¾ cup water
  • 3 eggs
  • ½ cup vegetable oil
Coconut Topping
  • 2 cups sweetened flaked coconut
Coconut Frosting
  • 1½ cups salted butter, softened fully to room temperature
  • 5 cups confectioners sugar
  • 6 tbsp canned unsweetened coconut cream

Method
 

Dried Pineapple Flower Garnishes
  1. Preheat oven to 200℉. Line large cookie sheet with parchment paper.
  2. Slice top and bottom off pineapple and slice outer skin off. Cut round slices that are as thin as you can get them, about ⅛ inch works well. Nick the edges of each round slice to create a subtle petal effect which will become more pronounced through the drying process.
  3. Lay out the slices on the cookie sheet and bake for about one hour, then flip and bake another hour. You may want to check on the progress sooner if your slices are extremely thin. You should see some browning around the edge before flipping. Before removing from the oven, slices should still be slightly flexible but have very little moisture remaining and should be brown around the edges so add time if needed.
  4. Immediately press slices into a muffin tin to add dimension to the shape and allow to dry in the muffin tin overnight.
Pineapple Cupcakes
  1. Preheat oven to 350℉. Line muffin tin with liner papers.
  2. Blend all ingredients with electric mixer on low until moistened and then on medium for two minutes.
  3. Divide batter into lined muffin tins about ⅔ full.
  4. Bake 15 to 18 minutes or until toothpick comes out clean. Cool completely on wire rack.
Coconut Topping
  1. Toast coconut per package directions.
Coconut Frosting
  1. Note: The coconut cream separates in the can, fully mix the layers together before measuring out the coconut cream!
  2. Using an electric mixer, beat the butter on medium high until smooth and creamy, about five minutes.
  3. Add sugar, one cup at a time, mixing on medium low after each cup.
  4. Finally, add coconut cream and beat on medium high until light and fluffy.
Put it All Together!
  1. Frost the cupcakes. Sprinkle with toasted coconut. Use a dallop of frosting to affix the flower garnish. Enjoy!

Notes

Coconut cream in a can can normally be found in the asian food ingredient aisle.