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Pina Colada Cupcakes

Delicious fruity lime coconut cupcake with malibu infused pineapple filling topped with lime swiss meringue buttercream and lime curd.


  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 3/4 cup warm water
  • 1 tblsp vanilla bean paste
  • 2 cups plain flour
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 1/2 cups castor sugar
  • 1 lime zest
  • 1/2 cup toasted coconut


  1. Pre heat oven to 180C

  2. Line two muffin trays with 18 cupcake papers

  3. In a medium bowl using a hand whisk, beat eggs and add oil, sour cream, vanilla and water. Whisk until well combined.

  4. In a separate bowl, sift together flour, bicarb soda and baking powder

  5. Zest one lime and rub into sugar untill fragrant. Add to flour mix and whisk until well combined.

  6. Add toasted coconut.

  7. Carefully pour wet mix into dry mix and whisk together until well combined.

  8. Using a cookie scoop, fill each cupcake paper until 2/3 full. Bake in a moderate oven for 18 minutes or until brown on top and firm to touch. Cool on wire rack.

  9. When cool, use an apple corer to scoop the middle out of each cupcake. Fill with caramelised pinapple. Top with a swirl of swiss meringue buttercream and lime curd. ENJOY!


  1. Peel and dice one fresh pineapple (Remove core)

  2. Heat 2 tblsp butter in heavy base frypan. Low heat.

  3. Add pineapple and sprinkle with 2 tblsp castor sugar. Stir continually.

  4. Add dashes of Malibu and keep stirring. Add more malibu as the mixture needs more liquid. You will need about one cup.

  5. Simmer and stir for about 10 - 15 min. Just keep an eye on the mix and taste it as you go. Stop when it tastes amazing and still has some syruppy liquid. Store in a clean jar at room temp until needed in cupcakes. Keeps for a week.


  1. Create a double boiler by putting 3cm water in the bottom of a medium heavy based saucepan.(The mixer bowl will go on top)

  2. In the bowl of an electric mixer, add 6 egg whites and 1 1/4 castor sugar. Hand whisk until combined.

  3. Place bowl onto saucepan as a double boiler.

  4. Use a hand whisk to mix together until combined. Leave to simmer until sugar is dissolved. Feel the mixture between your fingers (it won't be too hot) until there are no sugar grains.

  5. Meanwhile, chop 1 1/4 blocks butter (312g)

  6. When sugar is fully dissolved, put mixer bowl on stand and turn onto high. Beat for about 5 minutes until meringue is stiff.

  7. Turn mixer to low and add butter two cubes at a time. Mixture will look soupy and perhaps like scrambled eggs, but keep adding butter and mixing for another two minutes or so until it turns into pipable Swiss meringue buttercream.

  8. Add juice of one lime. Mix on low until combined.

  9. Pipe onto cupcakes. Do a swirl with a star tip and spoon lime curd in the centre.