Written By: Rockabilly Red
Looking for a sweet bite of vacation life this summer? Try out this recipe for Piña Colada cupcakes! Make any time vacation time with a batch of these sweet treats.
Recipe:
Cupcake ingredients-
1 2/3 flour
1 1/2 baking powder
1/4 salt
2 eggs
2/3 cup sugar
1 stick of butter
1/3 cup of coconut milk
1/4 coconut extract
1/3 cup pineapple juice
1 cup crushed pineapple
For frosting-
2 tablespoons milk
3/4 teaspoon coconut extract
1 stick of butter
2 cups of powdered sugar
Unsweetened coconut flakes for decoration
Instructions:
For cupcakes-
- Preheat oven to 350 degrees and line your muffin pan for later.
- Add flour, baking powder, and salt to a mixing bowl and stir until evenly distributed. Set aside.
- Cream together butter and sugar until fluffy. Mix in each egg one at a time.
- Add in coconut milk and pineapple juice to the creamed mixture until blended.
- Slowly add the flour mixture until combined.
- Once the two mixtures are combined, slowly fold in the crushed pineapple.
- Divide batter into prepared muffin tin filling each cup about 2/3 full.
- Place in the oven and allow to bake for about 18-20 minutes. Cool cupcakes on wire rack before adding frosting.
For frosting:
- Cream the butter until smooth and fluffy.
- Gradually add powdered sugar to the butter until fully incorporated.
- Beat in coconut extract.
- Add milk and beat until fully incorporated.
To prepare the toasted coconut, spread it on a prepared cooking sheet for 5-7 minutes in an oven preheated to 325 degrees. After frosting the cupcakes sprinkle on the desired amount of toasted coconut. Feel free to garnish with cherries, pineapple, or tropical umbrellas! For an extra kick, you can also add a tablespoon of rum to your batter.