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Recipe: The Best Pina Colada Cupcakes

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Pina Colada Cupcakes. Whisk the flour, baking powder and salt in a medium bowl. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. In a large microwave-safe bowl, melt butter in the microwave.

Pina Colada Cupcakes So fun for summer but really these are the perfect cupcake to serve any day of the year. In a medium mixing bowl, combine the flour, baking powder, and salt. Line a muffin or cupcake pan with liners; set aside. You can make Pina Colada Cupcakes using 16 ingredients and 14 steps. Here is how you make that.

Ingredients of Pina Colada Cupcakes

  1. It’s 1 of and 2/3 cups all purpose flour.
  2. It’s 1/2 teaspoon of baking powder.
  3. You need 1/4 teaspoon of baking soda.
  4. Prepare 1/2 teaspoon of salt.
  5. It’s 1/4 cup of granulated sugar.
  6. You need 3/4 cup of light brown sugar, packed.
  7. You need 1/2 cup of unsalted butter, melted.
  8. You need 1 of large egg, room temperature.
  9. Prepare 1/2 cup of pineapple juice, 100% juice.
  10. Prepare 1/2 cup of coconut milk.
  11. You need 2 teaspoons of vanilla extract.
  12. You need 3/4 cup of unsalted butter, room temperature.
  13. Prepare 3 cups of confectioner’s sugar.
  14. You need 1/4 cup of heavy cream.
  15. You need 2 teaspoons of vanilla extract.
  16. Prepare 1/4 teaspoon of coconut extract.

Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious! While cupcakes are baking, make the frosting. Add butter, vanilla and rum to mixer bowl.

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Pina Colada Cupcakes instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake liners.
  3. Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt.
  4. In a medium sized microwave-safe bowl melt the butter.
  5. Whisk in the granulated sugar, brown sugar and egg.
  6. Whisk in the pineapple juice, coconut milk and vanilla extract.
  7. Mix the dry ingredients into the wet ingredients. Mix until no lumps are left.
  8. Fill the cupcake liners 2/3 of the way full.
  9. Bake for 20 minutes, until toothpick inserted in center comes out clean.
  10. Cool on cooling rack completely before frosting.
  11. Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy.
  12. Add the confectioner’s sugar, cream, vanilla and coconut extract.
  13. Beat at high speed for 3-4 minutes.
  14. Frost cooled cupcakes.

The original recipe in the cookbook is for a Pina Colada Cake, but I decided to adapt it a bit for cupcakes. The recipe starts with a boxed yellow cake mix, and baked with the ingredients on the box. And then the magic happens – a combination of sweetened condensed milk and cream of coconut is poured into holes made in the cupcakes while they. To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake.

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