Great morning cc family!

i have an oil base cupcake recipe. All of my cupcakes are perfectly moist and fluffy. But everytime I make my pina colada recipe, they seem to have an oily taste to them.

Does the oil not mix well when using fruit in recipes?

I want to try a european butter with a higher fat content like Plugra and delete the oil. Will the fruit coupled with the fattier butter keep the moisture in the cupcake?

All of your experience is much appreciate!

Since it is possible to replace at least part of the oil in any given recipe with pureed fruit, why don't you try omitting part of the oil if you are using fruit?

It would seem like the oil will still be apparent in the cake. It's hard to explain but it's like the oil is bouncing off of my pinapple juice and not blending as normal when cooked.
i think I should omit the oil altogether but I'm afraid the cake will be dry. So i was thinking using a butter higher in fat might work.

I would try omitting the oil first. I don't think your cake could be dry if one of the ingredients is pineapple. My favorite pineapple cake recipe has no fat at all and while it is extremely dense, it certainly isn't dry at all. I've also replaced half the oil in my carrot cake recipe with extra pineapple with no ill effects at all.

Ok ok, so it is safe to say any recipe with pinapple doesnt need oil or not MUCH oil? Does that work with all fruits, ie strawberry, rasberry, etc?

Can you try substituting the oil with Applesauce?

I read that it works but I'm afraid it will alter the taste of the coconut and pinapple.

I use it all the time when i bake and it does not really give it a different taste, just makes it moist. I would give it a try and see what it does!

I will. Do you use unsweetend? Also, do you mix it with your butter and egg mixture prior to adding the dry ingredients?