Description
Pina Colada Cupcakes are a delightful tropical treat that combines the flavors of pineapple and coconut in a moist and fluffy cupcake, topped with a creamy frosting.
Ingredients
Scale
- 1 2/3 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice
- ¼ teaspoon coconut extract
- 1/3 cup canned coconut milk, full fat
- 1/3 cup pineapple juice, reserved from the can of crushed pineapple
- 1 cup crushed pineapple, well drained
- Frosting:
- ½ cup salted butter, softened
- 2 oz cream cheese, softened
- 3 cups powdered sugar
- 3 Tablespoons coconut milk, full fat
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice
- ½ teaspoon coconut extract
- Garnishes:
- Sliced pineapple
- Maraschino cherries
- Coconut flakes
- Paper straws (optional)
Instructions
- Preheat oven to 350°F and line a cupcake tin with paper wrappers.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt together.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar together for 2-3 minutes.
- Add the eggs, vanilla, maraschino cherry juice, and coconut extract and mix until well incorporated.
- Pour in the coconut milk and the pineapple juice, and mix until just combined.
- Pour the flour mixture in and mix just until combined.
- Fill each cupcake liner ¾ full and bake for about 18-22 minutes.
- Cool in the muffin tin for 5 minutes before removing to finish cooling on a wire cooling rack.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together until light and fluffy.
- Add the powdered sugar, coconut milk, vanilla, maraschino cherry juice, and coconut extract and mix for 3-4 minutes until nice and creamy.
- Once the cupcakes have cooled completely, frost or pipe the frosting on top.
- Sprinkle coconut flakes around the edges and garnish with pineapple, cherry, and straw, if desired.
Notes
- If you use unsalted butter, add an additional ¼ teaspoon salt in the cupcakes and 1/8 teaspoon in the frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 428
- Sugar: 47g
- Sodium: 225mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 71mg