Gluten Free Pina Colada Cupcakes

Prep Time 30 mins
Cook Time 20 mins
Cooling Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Difficulty: Intermediate
Servings: 8
Calories: 280
Ingredient
    Vanilla Bean Cupcakes
  • 1 ½ Cup GF 1:1 Flour Blend (192g)
  • ½ Cup Oat Flour (Packed) (60g)
  • ½ Cup White Rice Flour (Packed) (60g)
  • ⅓ Cup Millet Flour (45g)
  • 1 ½ Tsp Xanthan Gum ((Omit if 1:1 blend contains Xanthan))
  • 2 Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • ½ Tsp Salt
  • ¾ Cup Unsalted Butter, Softened (165g)
  • 2 Cup Granulated Sugar (440g)
  • 4 Large Eggs, Room Temp.
  • 1 Tbsp Vanilla Bean Paste
  • 1 ⅓ Cup Buttermilk, Room Temp. (320ml (Add 1Tbs + 1Tsp of ACV to any milk, let sit for 10-15 minutes))
    • Caramilized Pineapple Filling
  • 1 ½ Cup Pineapple Chunks (Fresh or Canned)
  • ¼ Cup Butter (4 Tbsp)
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Vanilla
  • 1 Tbsp Cornstarch
  • 1 Tbsp Water
    • Coconut Frosting
  • 1 Cup Unsalted Butter, Softened (226g)
  • 5 Cups Powdered Sugar (380g)
  • 3 Tbsp Heavy Cream
  • 1 Tsp Vanilla Bean Paste
  • 1 Tsp Coconut Extract
  • 3 Tbsp Toasted Coconut Flakes (for topping)
Preparation
  1. 1
    Vanilla Bean Cupcakes
    1. Preheat the oven to 350°F (175°C).
    2. Grease, and line a cupcake tin with parchment paper.
    3. In a medium bowl, sift together 1 ½ Cup (195g) Bob Red Mill 1:1 flour, ½ Cup (60g) oat flour, ½ cup (60g) white rice flour, ⅓ Cup (40g) millet flour (and Xanthan gum if using blend that does not have it).
    4. Add 2 Tsp of baking powder, ¼ Tsp baking soda, ½ Tsp salt, and whisk. Set aside.
    5. Using an electric mixer, cream ¾ Cup (170g) softened butter and 2 Cups (400g) granulated sugar.
    6. Add in 4 eggs, one at a time, mixing well after each addition.
    7. Add in 2 Tbs vanilla bean paste and 1 Tsp almond extract.
    8. Alternate combining 1 ⅓ Cup buttermilk with the rest of the dry ingredients. Add ½ dry ingredients, then half buttermilk, the rest of the dry ingredients, and finish off with the buttermilk. Mix just until combined. Do not overmix.
    9. Using an ice cream scoop, scoop the batter into each cupcake tin until it is about 3/4ths full. Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
    10. Let cupcakes cool for 10 minutes, then transfer to a cooling rack to completely cool before decorating.
  2. 2
    Caramilized Pineapple
    1. In a sauce pan set to medium heat, melt ¼ Cup of Unsalted Butter.
    2. Add in 1 ½ Cup of Diced Pineapple, 2 Tbps Brown Sugar, 1 Tbsp Cinnamon, and 1 Tsp Vanilla.
    3. Sautee for 10 minutes, add in 1 Tbsp of Cornstarch and 1 Tbsp of Water. Mix thoroughly then set aside to cool for at least 15 minutes.
    4. Once cooled, add into a food processor and blend until finely chopped but not completely smooth.
    5. Add the mixture into a piping bag and make sure to cut a hole large enough for the pineapple chunks to go into the center of the cupcakes.
    6. Using an apple corer, core each of the cupcakes and add in the caramelized pineapple mixture.
  3. 3
    Coconut Frosting/Topping
    1. Get a bag of unsweetened coconut flakes, and lay them onto a baking sheet, place in the oven at 350°F for about 8 minutes, remove and set to the side to cool.
    2. Beat 1 Cup (226g) unsalted butter, until light and fluffy.
    3. Add in 5 cups (630g) powdered sugar, 1 cup at a time, mixing on low speed until combined.
    4. Add in 3 Tbs heavy whipping cream, 1 Tsp Vanilla Bean paste, and 1 Tsp Coconut Extract.
    5. Beat on medium speed for 5 minutes, then again for another 10 minutes on high speed.
    6. Frost each cupcake and top with toasted coconut flakes and/or dehydrated pineapple.
Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.