Pina Colada Cupcakes Optometry School Style

So my baby sister is officially a graduate of the University of Kentucky. She is now heading to Nova University in Ft. Lauderdale for Optometry School. She’s always been a bit in love with eyes, vision, etc. For her graduation party I decided it was only fit to make a cupcake that embodied her Optometry School Life, her moving to Florida and her favorite drink, a Pina Colada. So we did this through flavors and decorations! I also entered these cupcakes in my very first baking competition and they won! So you know they have to be good ūüôā


Pineapple Cupcakes

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth. (it will be slightly chunky from the pineapple pieces.)

6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.

9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting

¬Ĺ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk (you can also replace this with rum)

  1. *Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
  2. *Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  3. *Slowly add the heavy cream.
  4. *Beat until fluffy, about 1 minute.
  5. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Now the fun part! Decoration time.

I added edible sugar to make the top of the cupcake look like sand.

image_4I then used fondant (see my marshmallow fondant recipe). Coloring was added to make it purple and then it was shaped and written on with edible ink.

image_5image_6Finally, it all came together with an umbrella on top!


I also have a buttercream frosting.  instead of the cream cheese frosting if you do not like that. It is 3 cups of powdered sugar, 1 cup of butter and 2-3 tsps of coconut extract. Mix together and there you have it! It looks just as good (see below) It does make the cupcake a sweeter creation. All depends on your taste buds!



One thought on “Pina Colada Cupcakes Optometry School Style

  1. Pingback: Calamansi – Katchamita (Indian Mango) Cupcakes with Vanilla Frosting | hello hungry ones

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