If you like pina coladas and getting caught in the rain…
…then you might like these Pina Colada Cupcakes! You actually don’t need to like rain to enjoy these babies, but you get the point. (;
These cupcakes are vegan, gluten-free and free from refined sugar or any other BS ingredients!
They’re infused with fresh Pineapple Juice and Coconut Shreds, topped with my 1 Ingredient Coconut Frosting and garnished with fresh Lime Zest, Coconut Shreds and a juicy Pineapple Chunks!
I can’t even describe how delicious these cupcakes are! The texture is soft, fluffy, moist and it has bits of yummy shredded coconut!
The frosting has a simple, pure coconut taste that goes perfectly with the cake. The flavors are perfect and will make you feel like you’re on a warm tropical island!
These cakes would also make an amazing sweet muffin by just skipping the frosting! I recommend tying it both ways!
Pina Colada Cupcakes (V/GF)
These cupcakes are vegan, gluten-free and free from refined sugar or any other BS ingredients! They're infused with fresh pineapple juice and coconut shreds, topped with my 1 Ingredient coconut frosting and garnished with fresh lime zest, coconut shreds and a juicy pineapple chunks!
- 1 cup gluten free all-purpose flour
- 2/3 cup almond flour
- 5 tbsp coconut shreds
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 1 flax-egg *see notes
- 1/2 cup pineapple juice
- 1/2 cup full fat coconut cream chilled overnight (only use the cream part, not the liquid)
- 2 tsp vanilla extract
- 1 cup full fat coconut cream chilled overnight (only use the cream part, not the liquid)
- pineapple chunks
- coconut shreds
- lime zest
Preheat oven to 350°F. Line a muffin pan with regular sized liners or large liners to make 12 or 6 cupcakes. Set aside.
In a medium bowl, mix together both flours, coconut shreds, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat the coconut sugar and coconut oil together until smooth. Whisk in the flax-egg, pineapple juice, coconut milk, and vanilla extract until combined.
Slowly mix the dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
While cupcakes are cooling, make the frosting. Simply beat the coconut cream until smooth and creamy. Store in the refrigerator until ready for use.
Frost cupcakes, garnish with lime zest, coconut shreds and a pineapple chunk and enjoy!! Store leftovers in an airtight concealer at room temperature.
NOTES: To make flax eggs, whisk together 1 tbsp of ground flax seeds and 3 tbsp of water and let sit for 5-10 minutes.