Description
Tropical paradise meets sweet indulgence in these dreamy Pina Colada Cupcakes, blending rich coconut and tangy pineapple. Creamy frosting and rum-kissed cake promise a delightful escape that will transport you to sunny Caribbean shores with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup canned coconut milk
- 1 cup crushed pineapple (drained)
- 4 cups powdered sugar
Flavor Enhancers:
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 tablespoons light rum
- 1 tablespoon cornstarch
- 1 tablespoon pineapple juice
Garnishes and Decorations:
- Shredded coconut
- Maraschino cherries
- Small pineapple wedges
Instructions
- Warm the oven to 350°F and arrange paper liners in a cupcake tray, ensuring even spacing.
- Combine all dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl, whisking thoroughly to eliminate lumps.
- Cream butter and sugar in a separate bowl until the mixture becomes pale and airy, creating a fluffy texture.
- Incorporate eggs individually into the butter mixture, blending completely after each addition, then stir in vanilla extract for enhanced flavor.
- Gradually fold dry ingredients into the wet mixture, alternating with coconut milk to maintain a smooth consistency.
- Gently fold crushed pineapple and shredded coconut into the batter, distributing ingredients evenly throughout.
- Distribute batter into cupcake liners, filling each approximately ⅔ full to allow proper rising during baking.
- Bake for 18-20 minutes at 350°F, checking doneness by inserting a toothpick that should emerge clean when removed.
- Allow cupcakes to cool completely on a wire rack before preparing frosting.
- Whip butter, powdered sugar, and coconut milk until the frosting becomes silky and spreadable.
- Carefully frost each cooled cupcake, creating smooth, elegant peaks.
- Garnish with maraschino cherries and additional shredded coconut for a tropical presentation.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better texture.
- Drain pineapple thoroughly to prevent excess moisture from affecting cupcake consistency.
- Use full-fat coconut milk for richer, more intense tropical flavor profile.
- For gluten-free option, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better structure.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 367
- Sugar: 40 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg