Imagine sinking your teeth into a cupcake that captures the essence of a luxurious tropical vacation - creamy, moist, and bursting with the flavors of coconut and pineapple. These Tres Leches Pina Colada Cupcakes are not just a dessert; they're an experience that will make your taste buds dance with delight. Combining the rich Latin American tres leches tradition with the iconic pina colada cocktail, this recipe transforms an ordinary cupcake into an extraordinary culinary journey that promises to wow your friends and family.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Latin American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1/2 cup shredded coconut
- 1/2 cup diced pineapple
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the dry flour mixture to the wet ingredients, alternating with coconut milk and pineapple juice. Mix until just combined, being careful not to overmix.
- Fold in the shredded coconut and diced pineapple gently using a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
- While cupcakes are still warm, use a fork to poke several holes in the top of each cupcake.
- In a small bowl, mix together sweetened condensed milk and evaporated milk.
- Slowly pour the milk mixture over each cupcake, allowing it to soak into the holes. Let cupcakes cool completely.
- Once cooled, top each cupcake with whipped cream and garnish with additional shredded coconut and pineapple pieces if desired.
- Refrigerate cupcakes for at least 1 hour before serving to allow the milk mixture to fully absorb.
Tips
- Use room temperature ingredients to ensure smooth and even mixing of the batter.
- Don't overmix the batter - this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- When poking holes for the milk mixture, be gentle to maintain the cupcake's structure.
- Allow the milk mixture to soak thoroughly by adding it slowly and letting it absorb completely.
- For the best texture, refrigerate the cupcakes for at least an hour before serving.
- Fresh pineapple and high-quality coconut will elevate the flavor profile significantly.
- Use a piping bag for a professional-looking whipped cream topping.
- These cupcakes are best enjoyed chilled and can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 75mg
