Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 4 tablespoons olive oil ((or butter))
  • 1/3 cup granulated sugar
  • 1/2 cup pineapple pulp*
  • 1/2 cup + 2 tbsp coconut milk ((from a can))
  • 6 ounces cream cheese ((at room temperature))
  • 1 cup powdered sugar
  • 2 tablespoon unsalted butter ((at room temperature))
  • 1 tablespoon pineapple pulp
  • pinch of turmeric
  • 12 maraschino cherries
  • fresh pineapple chunks
  • umbrella toothpicks

Instruction

  • Preheat oven to 350º Fahrenheit.
  • In a mixing bowl, sieve dry ingredients: flour, baking powder, and baking soda.
  • In another bowl add egg, oil, and sugar. Whisk until the sugar dissolves. Add pineapple pulp* and coconut milk. Gently stir to combine.
  • Then add flour mixture gradually into wet ingredients and gently fold to mix well.
  • Transfer batter to a paper-lined cupcake pan and fill the cups 2/3 full. Bake them for 18-22 min at 350 F. Once cupcakes are baked cool them down to room temperature.
  • Meanwhile, prepare frosting. Add cream cheese, butter, sugar, pineapple pulp and turmeric in a medium bowl and beat to mix well or until it gets to a stiff peak.
  • Before serving, pipe the cream cheese frosting onto cupcakes.
  • Garnish them with maraschino cherries, fresh pineapple chunks, and umbrella picks to get the feeling of tropical pina colada drink.