Pina Colada Cupcakes
If you're a fan of the drink, you're sure to love these Pina Colada Cupcakes made with coconut rum, pineapples and cherries.
Servings: 15 cupcakes
Calories:
Ingredients
For the Cupcakes:
- 1 stick unsalted butter melted
- ¾ cup brown sugar
- ½ cup sugar
- ½ cup pineapple juice
- 1 egg
- ½ cup full-fat coconut milk
- 2 teaspoon coconut extract
- 1 tablespoon coconut rum optional
- 1 ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ⅛ cup heavy cream
- 2 tablespoon coconut rum optional
- 2 teaspoon vanilla extract
- ½ teaspoon coconut extract
- salt to taste
Toppings:
- 1 cup sweetened coconut flakes toasted
- ½ cup pineapple tidbits
- 15 maraschino cherries
Instructions
- Line two cupcake pans with liners. Preheat the oven to 350 degrees.
- In a large bowl whisk together the melted butter, brown sugar, sugar, pineapple juice, egg, coconut milk, coconut extract and (optional) coconut rum. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet.
- Fill cupcake liners ⅔ of the way full. Bake for 20 minutes or until set and lightly golden. Allow to fully cool on a wire rack.
- Add the butter for the frosting to the bowl of a stand mixer. Beat on medium speed for 3-5 minutes or until light and fluffy. Add the powdered sugar ½ cup at a time until fully mixed in.
- Add in the vanilla and coconut extracts, coconut rum, salt and heavy cream and mix until the frosting thins enough to be piped. Add additional cream if it is too thick.
- Transfer the frosting to a piping bag and pipe onto the cupcakes. Top with toasted coconut, pineapple tidbits and a cherry.
Notes
Adapted from: Sally’s Baking Addiction