Recipe: 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 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pina Colada Cupcakes

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

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 instructions

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..

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.