How to Prepare Yummy Pina Colada Cupcakes

Pina Colada Cupcakes. Whisk the flour, baking powder and salt in a medium bowl. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave!

While cupcakes are baking, make the frosting. Add butter, vanilla and rum to mixer bowl. These cupcakes start with a Duncan Hines Pineapple cake mix, spruced up with some real pineapple, iced with a coconut buttercream, and topped with a little pineapple and cherry. You can cook Pina Colada Cupcakes using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Pina Colada Cupcakes

1. It's of and 2/3 cups all purpose flour.
2. It's of baking powder.
3. Prepare of baking soda.
4. Prepare of salt.
5. You need of granulated sugar.
6. You need of light brown sugar, packed.
7. You need of unsalted butter, melted.
8. It's of large egg, room temperature.
9. You need of pineapple juice, 100% juice.
10. It's of coconut milk.
11. You need of vanilla extract.
12. You need of unsalted butter, room temperature.
13. You need of confectioner’s sugar.
14. You need of heavy cream.
15. It's of vanilla extract.
16. You need of coconut extract.

While these cupcakes don't contain any rum like a traditional Pina Colada, you can jazz it up with a little rum or rum extract if you'd like! Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. In a large microwave-safe bowl, melt butter in the microwave. But today, the focus is on these Pina Colada Cupcakes, a pineapple coconut cupcake topped with a rum infused whipped cream and toasted coconut chips!

Pina Colada Cupcakes step by step

1. Preheat oven to 350 degrees.
2. Line muffin pan with cupcake liners.
3. Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt.
4. In a medium sized microwave-safe bowl melt the butter.
5. Whisk in the granulated sugar, brown sugar and egg.
6. Whisk in the pineapple juice, coconut milk and vanilla extract.
7. Mix the dry ingredients into the wet ingredients. Mix until no lumps are left.
8. Fill the cupcake liners 2/3 of the way full.
9. Bake for 20 minutes, until toothpick inserted in center comes out clean.
10. Cool on cooling rack completely before frosting.
11. Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy.
12. Add the confectioner’s sugar, cream, vanilla and coconut extract.
13. Beat at high speed for 3-4 minutes.
14. Frost cooled cupcakes.

The cake is moist and light with a blend of tropical ingredients. The whipped cream is airy with a kick of Malibu rum and toasty coconut. Line a muffin or cupcake pan with liners; set aside. Pina Colada cupcakes can be made with or without rum. If you'd like to make them without rum, simply replace it with an equal amount of coconut milk in the cupcakes and leave it out of the frosting recipe completely.