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Dessert for 24

Strawberry Colada Cupcakes

These small strawberry coconut cupcakes use fresh fruit and pineapple in the batter, then receive a coconut buttercream topping.

$0.47per serving $
30 minstart to table
24servings

AmericanVegetarianKid-friendlyBudgetDessertsSpringSummer

Ingredients

  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut milk
  • 1 1/2 cups fresh strawberries
  • 1/4 cup crushed pineapple
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 1/2 sticks unsalted butter
  • 1 1/3 cups white sugar
  • 1 whole egg
  • 2 large egg whites
  • 1/2 cup fresh strawberries
  • 1 cup unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 pinch salt

Steps

  1. Heat the oven to 350 F and line a 24-cup mini muffin pan.
  2. Blend 1 1/2 cups strawberries, coconut milk, crushed pineapple, coconut extract, and vanilla until smooth.
  3. Beat 1 1/2 sticks butter with the sugar and egg until creamy, then mix in the fruit blend.
  4. Stir in the cake flour, baking powder, and salt, spoon the batter into the liners, and bake for 12 to 14 minutes.
  5. Cool the cupcakes for 5 minutes, then beat 1 cup butter, powdered sugar, vanilla, coconut extract, and salt until smooth.
  6. Top the cooled cupcakes with the frosting and finely chopped remaining strawberries.

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