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Pina Colada Cupcakes Recipe

Pina Colada Cupcakes Recipe
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Prepare the ingredients before making Pina Colada Cupcakes in your home. Then, follow these steps below to serve Pina Colada Cupcakes for your family or friends.

Ingredients: Pina Colada Cupcakes

  • Cupcake
  • 1 2/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 large egg, at room temp
  • 1/2 cup pineapple juice
  • 1/2 cup full fat coconut milk
  • 2 tsp vanilla extract
  • Frosting
  • 3/4 cup unsalted butter, softened to room temp
  • 3 cup powdered sugar
  • 1/4 cup heavy cream, half-and-half, or coconut milk
  • 2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 salt to taste

How to Make Pina Colada Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Pina Colada Cupcakes in your home by yourself.

    Step 1
  • Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
  • Step 2
  • Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
  • Step 3
  • Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Step 4
  • Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
  • Step 5
  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
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