Gluten Free Piña Colada Cupcakes Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 12
For the cupcakes:
  • 3 large eggs
  • ½ tsp vanilla extract
  • ¾ cup sugar – use divided
  • ½ teaspoon kosher or fine sea salt
  • ⅔ cup gluten-free flour
  • ¼ cup pineapple juice - drained from the can of crushed pineapples below
For the filling:
  • 1 (8 oz) can crushed pineapple, drained
  • 1 tbsp. sugar
  • 2 tsp. cornstarch
For the frosting:
  • 3 c. powdered sugar
  • ½ c. (1 stick) butter, softened at room temperature
  • 8 oz. (1 block) original cream cheese, let soften to room temperature
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ½ tsp. coconut extract
  • ¼ c. crushed pineapple, drained well
  • ½ c. coconut flakes for garnish - to toast: spread them out on a cookie sheet and put into the oven at 350degrees for about 10 minutes until golden brown
  1. Preheat oven to 325 degrees. Line a standard muffin pan with paper liners.
  2. Separate the egg whites from the yolks putting each into a large mixing bowl. Beat the egg yolks in a mixer, preferably fitted with a paddle attachment, on high speed for 5 minutes or until they are lemony yellow in color.
  3. Add the pineapple juice and salt to the egg yolks. Mix to combine. With the mixer running on low speed, gradually add ½ cup of sugar. Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume. Turn the mixer to low and gradually beat in the flour. Mix until just combined.
  4. Beat the egg whites on high speed with the whisk attachment until foamy. Gradually add in the remaining ¼ cup sugar. Continue to beat until glossy and stiff peaks form. Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites. Fold until the mixture is no longer streaky. Put the batter into the muffin cups. Bake for 30 – 35 minutes or until the tops are lightly browned and spring back slightly when touched. Remove from the oven and let cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.
Pineapple Filling:
  1. Combine the ingredients in a saucepan over med-low heat
  2. Cook for about 5 minutes until thick
  3. Remove from the stove and let cool completely before filling cupcakes
  4. To fill cupcakes (after they have cooled completely) just scoop out the inside with a melon baller or sharp knife and place about a tablespoon into each cupcake center
Pineapple Cream Cheese Frosting:
  1. Cream the butter, vanilla extract, coconut extract and salt for 2 minutes or until light and fluffy in a stand mixer using the paddle attachment
  2. Gradually add the powdered sugar at low speed and beat until it forms a ball
  3. Add the softened cream cheese and pineapple and mix on the lowest speed possible for 2 minutes
  4. Cool in refrigerator for15 minutes - then fill piping bag or ziploc and frost
  5. Top with the beautifully toasted coconut and a cherry
Recipe by I Could Give A Fork at