Tropical Cupcakes Recipes

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TROPICAL LUAU CUPCAKES



Tropical Luau Cupcakes image

These are so sinfully delicious; you'll want to eat all 30 yourself!

Provided by Kathryn Wood

Categories     Cakes

Number Of Ingredients 12

2 can(s) crushed pineapple in juice (8oz each)
1 pkg yellow cake mix (without pudding in the mix)
1 pkg bananna cream instant pudding mix (4 serving size)
4 eggs
1/3 c vetable oil
1/4 tsp ground nutmeg
FROSTING
3/4 c flaked coconut; toasted
4 oz unsalted butter, softened
4 oz cream cheese, softened
2 c powdered sugar
2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
  • 2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in a large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.
  • 3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
  • 4. To toast coconut, spread evenly on ungreased baking sheet; bake at 350 for 4 to 6 minutes or until light golden brown, stirring around on baking sheet frequently.
  • 5. Frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  • 6. Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.

TROPICAL HONEYMOON CUPCAKES



Tropical Honeymoon Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

1/2 cup cream of coconut, stirred before measuring
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
2 egg whites, lightly beaten
1 egg
1 cup all-purpose flour
3/4 cup sweetened shredded coconut, coarsely ground in a food processor
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened and cut into tablespoons
1 1/4 cups thick mango juice
2 egg yolks
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon granulated sugar
Pinch kosher salt
Orange Cream Cheese Icing:
One 8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
2 to 3 cups confectioners' sugar
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
12 thin squares fresh pineapple
Granulated sugar, for sprinkling
3/4 cup sweetened flaked coconut

Steps:

  • For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined.
  • Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds.
  • Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting.
  • For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups.
  • For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups.
  • For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes.
  • Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes.
  • To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut.

TROPICAL SPICE CUPCAKES



Tropical Spice Cupcakes image

These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------

Provided by PanNan

Categories     Dessert

Time 50m

Yield 18 cupcakes

Number Of Ingredients 22

2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon Grand Marnier
1 large orange, juice and zest of, for use in the recipe
1/2 cup coconut milk
1/2 cup buttermilk
1/2 cup coconut
2 tablespoons orange juice, from the freshly juiced oranges (see above ingredients)
2 tablespoons coconut milk
1/2 teaspoon Grand Marnier
2 ounces cream cheese, room temperature
3 1/2-4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Place 18 cupcake liners in muffin tins.
  • In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
  • Cream the butter with a mixer for a few minutes until soft and fluffy.
  • Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
  • Next, add the Grand Marnier and beat until incorporated.
  • Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
  • Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
  • Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
  • Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove from the oven and let rest in the muffin pan for 15 minutes.
  • Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
  • Make frosting: Beat the cream cheese in a medium bowl until creamy.
  • Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
  • Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
  • Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
  • Add another cup of confectioner's sugar and beat until smooth.
  • Add 1/2 cup confectioner's sugar and beat until smooth.
  • At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
  • Spread the frosting on the cooled cupcakes.

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