Piña Colada Cupcakes Recipe
Piña Colada cupcakes are a tropical-inspired treat, combining the sweet flavors of pineapple and coconut with a soft, moist cupcake base. Topped with a creamy coconut frosting, these cupcakes are perfect for summer parties or any occasion that calls for a fun, fruity dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup canned crushed pineapple, drained
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp coconut extract
- Pineapple slices and toasted coconut for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, and mix well.
- Add vanilla, coconut milk, and crushed pineapple, mixing until combined.
- Gradually add the dry ingredients, folding in shredded coconut at the end.
- Divide the batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat butter until creamy, then gradually add powdered sugar, coconut milk, and coconut extract.
- Frost the cooled cupcakes and garnish with pineapple slices and toasted coconut if desired.
Notes
For a fun twist, add a splash of rum extract to the batter or frosting for an extra "Piña Colada" flavor. Store in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
Find it online: https://emiliarecipes.com/pina-colada-cupcakes-recipe/