Piña Colada Cupcakes with Coconut Cream Cheese Frosting

Piña Colada Cupcakes with Coconut Cream Cheese Frosting

May 25, 2021 | Sour Punch, Summer Recipes

Piña Colada Cupcakes with Coconut Cream Cheese Frosting

With Sour Punch® Candy

pina colada cupcakes with coconut cream cheese frosting

Ingredients

FOR THE CUPCAKE

  • 1½ cup Sour Punch Bites, Tropical Blends, plus extra for topping 

  • ½ cup of water, divided 

  • 1⅓ cups all purpose flour 

  • 1½ teaspoon baking powder 

  • ¼ teaspoon salt 

  • ½ cup sugar 

  • ½ cup unsalted butter, softened 

  • 2 eggs 

  • 1 cup crushed pineapple, drained 

  • ½ cup coconut milk 

  • ¼ teaspoon coconut extract 

FOR THE FROSTING

  • ½ package cream cheese, softened 

  • ¼ cup unsalted butter, softened 

  • ½ teaspoon coconut extract 

  • 1½ cups powdered sugar 

FOR THE TOPPING

  • Maraschino cherries 

  • Sour Punch Tropical Bites 

  • Shredded coconut (optional) 

01. Melt Tropical Sour Punch Bites

Preheat your oven to 350˚F and line a muffin tin with cupcake liners.

Add the Sour Punch Bites, Tropical Blend to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.  

melted tropical sour punch bites

02. Combine Ingredients

In a medium bowl, combine the flour, baking powder, and salt. 

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat until well combined. Then beat in the melted Sour Punch Bites Tropical Blends. 

Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible. In a large bowl, combine the pineapple with the coconut milk and coconut extract. 

Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture. Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.  

03. Spoon Cupcake Batter into Muffin Tin

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your countertop or a wire rack to cool. 

sour punch blue lemonade iceberg float

04. Make Coconut Cream Cheese Frosting

To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too liquidy, add more confectioners sugar.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes.

coconut cream cheese frosting

05. Add Cherry, Coconut and Sour Punch Toppings

Top each with a maraschino cherry, extra Sour Punch Bites, Tropical Blends, and shredded coconut, if desired. 

sour punch pina colada cupcakes

Similar Recipes

View All Recipes

Easter Basket Cupcakes

Easter Basket Cupcakes

May 10, 2021 | Red Vines, Spring / Easter Recipes

Easter Basket Cupcakes

With Red Vines® Candy

Red Vines Easter basket cupcakes

Ingredients

EASTER BASKET CUPCAKES:

  • Funfetti cupcakes (use your favorite recipe or a simple box mix)
  • Frosting (use premade frosting or the recipe included here)
  • Shredded coconut
  • Red Vines Original Red Easter Twists
  • Egg-shaped candy

COCONUT GRASS:

  • 1 cup shredded coconut
  • Green food coloring
  • 1 cup raspberry yogurt
  • 2 1/2 cups powdered sugar
  • 1 pinch of salt

FROSTING:

  • *Optional! Feel free to use a pre-made frosting
  • ¾ cup powdered sugar, plus 1 tbsp.
  • 8 tablespoon butter
  • ⅛ teaspoon table salt

01. Make Coconut Grass

Place the shredded coconut in a zip-top plastic bag. Add a very small drop of green food coloring to the bag.

shredded coconut

02. Spread Green Food Coloring

Seal the bag and start shaking. Massage the coconut around with your hands until the color is distributed and the coconut is green. If you’d like a deeper green color, add more food coloring and repeat.

green coconut

03. Make Cupcake Frosting

*Optional! Free free to use a premade frosting instead.

In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy. Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Easter cupcakes pre-frosting

04. Decorate Easter Cupcakes

Frost each cupcake and stick 2 candy eggs in the center of each.

Roll the edges of each cupcake in the green coconut so the “grass” sticks to the edges of the frosted cupcake.

easter cupcakes

05. Add Easter Basket Handles Using Red Vines Licorice

Cut Red Vines Twists in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles.

Enjoy!

easter basket cupcakes

Similar Recipes

View All Recipes

Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

May 7, 2021 | Everyday Recipes, Red Vines

Grape Buttercream Vanilla Cupcakes

With Red Vines® Candy

grape buttercream vanilla cupcakes

Ingredients

  • 1⅓ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • ½ cup milk
  • Purple sprinkles, for topping (optional)

FROSTING:

01. Preheat Oven and Combine Ingredients

Preheat your oven to 350˚F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder and salt.

Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.

mixing cupcake ingredients

02. Mix Ingredients

Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.

Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.

Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.

03. Bake Cupcakes and Melt Red Vines Grape Twists

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, combine the Red Vines Grape Licorice Twists and a splash of water in a skillet over low heat.

Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.

When done, it should be the consistency of jelly.

melting red vines candy

04. Make Frosting

In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.

Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.

grape buttercream frosting

05. Frost Cupcakes with Grape Buttercream Frosting

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.

grape buttercream frosting on vanilla cupcake

Similar Recipes

View All Recipes