Best 2 Aloha Cupcakes Recipes

Aloha Cupcakes: A Taste of Paradise

Aloha cupcakes are a delightful treat that combines the flavors of pineapple, coconut, and vanilla to create a tropical paradise in every bite. These cupcakes are perfect for any occasion, from a luau to a summer party, and are sure to be a hit with people of all ages. This article features three delicious recipes for Aloha cupcakes, each with its own unique twist.

The first recipe is for Classic Aloha Cupcakes, which are made with a moist and fluffy vanilla cake batter and topped with a creamy pineapple frosting. For those who prefer a more decadent treat, there's the recipe for Chocolate Aloha Cupcakes, which features a rich chocolate cake batter and a luscious coconut frosting. And for those who love the combination of pineapple and coconut, the Pineapple Coconut Aloha Cupcakes are the perfect choice, with a pineapple cake batter and a coconut frosting that's sprinkled with toasted coconut.

No matter which recipe you choose, you're sure to enjoy the delicious flavors of Aloha cupcakes. These cupcakes are easy to make and can be decorated to match any theme or occasion. So get ready to transport your taste buds to paradise with these delightful Aloha cupcakes!

Here are our top 2 tried and tested recipes!

PIñA COLADA CUPCAKES

Piña Colada Cupcakes image

Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. Have your piña colada and eat it too!

Provided by Sally

Categories Cupcakes

Time 3h25m

Number Of Ingredients 18

Ingredients

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1 large egg, at room temperature
1/2 cup (120ml) pineapple juice*
1/2 cup (120ml) full-fat coconut milk*
2 teaspoons pure vanilla extract
optional: coconut, pineapple slices, and cherries for decoration
3/4 cup (170g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1/4 cup (60ml) heavy cream or half-and-half*
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
salt, to taste

Steps:

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.

BLUE HAWAII CUPCAKES

Blue Hawaii Cupcakes image

Got this recipe from a website while looking for a fun cupcake idea.

Provided by Jamie Ball

Categories Cakes

Time 35m

Number Of Ingredients 13

Ingredients

1 box white cake mix
3 egg whites
1/3 c vegetable oil
8 oz crushed pineapple with juice
1/2 c blue curacao liquer
1/2 c cream of coconut
blue food coloring
FROSTING
3 c powdered sugar
3/4 stick butter
1/2 tsp vanilla
3 Tbsp cream of coconut
blue paste food coloring

Steps:

1. Preheat oven to 350 degrees.
2. Combine Blue Curacao, cream of coconut, egg whites, and oil.
3. Add cake mix and beat until well blended. Stir in pineapple and food coloring.
4. Pour batter into lined cupcake tins, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
5. Allow cupcakes to cool.
6. While cupcakes are cooling, beat together all frosting ingredients except food coloring in a medium bowl until frosting is fluffy. Add paste coloring and mix until desired color is reached.
7. Pipe frosting onto cooled cupcakes.

Tips:

Use fresh ingredients for the best flavor, especially for the pineapple and coconut.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
Be sure to cream the butter and sugar together until they are light and fluffy. This will help to create a moist and tender cupcake.
Don't overmix the batter. Overmixing can lead to tough cupcakes.
Fill the cupcake liners only 2/3 full. This will help to prevent them from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cupcakes.
Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
For a fun and festive touch, garnish the cupcakes with pineapple chunks, coconut flakes, or maraschino cherries.

Conclusion:

These Aloha Cupcakes are a delicious and tropical treat that are perfect for any occasion. With their moist and tender crumb, sweet and tangy pineapple filling, and creamy coconut frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a fun and easy dessert, give these Aloha Cupcakes a try!