Recipe: Perfect Pina Colada Cupcakes

Pina Colada Cupcakes. Browse Our Fast And Easy Cup Cake Recipes Collection. Come See our Unique Cake Gifts! Whisk the flour, baking powder and salt in a medium bowl.

So fun for summer but really these are the perfect cupcake to serve any day of the year. Pina Colada Cupcakes with Pineapple and Coconut. While cupcakes are baking, make the frosting. You can have Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pina Colada Cupcakes

1. You need of Cupcake.
2. You need 1 2/3 cup of all purpose flour.
3. Prepare 1/2 tsp of baking powder.
4. You need 1/4 tsp of baking soda.
5. You need 1/2 tsp of salt.
6. It's 3/4 cup of light brown sugar.
7. You need 1/4 cup of granulated sugar.
8. It's 1/2 cup of unsalted butter melted.
9. Prepare 1 large of egg, at room temp.
10. Prepare 1/2 cup of pineapple juice.
11. You need 1/2 cup of full fat coconut milk.
12. Prepare 2 tsp of vanilla extract.
13. It's of Frosting.
14. It's 3/4 cup of unsalted butter, softened to room temp.
15. You need 3 cup of powdered sugar.
16. It's 1/4 cup of heavy cream, half-and-half, or coconut milk.
17. You need 2 tsp of vanilla extract.
18. Prepare 1/2 tsp of coconut extract.
19. Prepare 1 of salt to taste.

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. 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.

Pina Colada Cupcakes step by step

1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined..
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting..
4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry..
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..

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! 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.