Description
Tropical paradise meets sweet indulgence in these pina colada cupcakes, where coconut and pineapple dance together in a delightful dessert. Rich rum-infused frosting and moist cake layers will transport you to a sun-soaked beach with each delectable bite.
Ingredients
Scale
Cupcake Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/4 cup pineapple juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1/4 cup pineapple juice
- 1 teaspoon coconut extract
Garnish Ingredients:
- Pineapple slices
- Maraschino cherries
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine flour, baking powder, and salt in a medium mixing vessel.
- Cream butter and sugar in a separate large bowl until achieving a light, airy texture.
- Incorporate eggs individually, thoroughly mixing after each addition, then blend in vanilla extract.
- Create a liquid mixture by combining coconut milk and pineapple juice in a small container.
- Alternate adding dry ingredients and liquid mixture to the butter mixture, ensuring gentle mixing and beginning and concluding with dry ingredients.
- Gently fold shredded coconut into the batter if utilizing.
- Distribute batter evenly, filling cupcake liners approximately two-thirds full.
- Bake for 18-20 minutes until a toothpick emerges clean when inserted into the center.
- Allow cupcakes to cool completely at room temperature.
- Whip softened butter in a large mixing bowl until smooth and creamy.
- Gradually integrate powdered sugar, coconut milk, pineapple juice, and coconut extract, blending until achieving a silky consistency.
- Transfer frosting to a piping bag with preferred decorative tip.
- Pipe frosting elegantly onto completely cooled cupcakes.
- Optionally embellish with a pineapple slice and maraschino cherry for tropical flair.
- Serve immediately and savor these tropical-inspired dessert delights.
Notes
- Enhance moisture by ensuring butter and eggs are at room temperature before mixing to create a smoother, more even batter.
- Prevent coconut from sinking by lightly coating shredded coconut in flour before folding into the batter.
- Adjust sweetness by reducing powdered sugar if you prefer a less sweet frosting, or add a splash of rum extract for an authentic cocktail flavor.
- Make gluten-free by substituting all-purpose flour with a gluten-free blend and adding xanthan gum for better texture.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 390 kcal
- Sugar: 40 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg