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Piña Colada Cupcakes Recipe

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Indulge in the tropical flavors of Piña Colada Cupcakes, combining pineapple and coconut for a deliciously moist and flavorful dessert. Ideal for summer gatherings, these cupcakes capture the essence of a classic Piña Colada, making each bite a mini vacation. Perfectly sweet with a touch of rum essence, they’ll be a hit at any celebration!

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup coconut milk
  • ⅓ cup crushed pineapple, drained
  • ½ cup sweetened shredded coconut
  • Optional: 1 tbsp rum or rum extract for added flavor

Instructions

  • Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
  • In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter and sugar until creamy. Add eggs, vanilla, and optional rum, beating until smooth.
  • Gradually add dry ingredients, alternating with coconut milk until just combined. Fold in pineapple and shredded coconut.
  • Pour batter evenly into liners, filling each ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, then coconut milk and vanilla, until fluffy.
  • Pipe frosting on cooled cupcakes, then garnish with shredded coconut and a maraschino cherry.

Notes

  • For an extra kick, brush baked cupcakes with a small amount of rum before frosting.
  • Adjust coconut milk in the frosting for a lighter or thicker consistency.
  • Store cupcakes in an airtight container in the fridge for up to 3 days

Nutrition

Find it online: https://simplerecipee.com/pina-colada-cupcakes-recipe/