Pina Colada Cupcakes
Pina Colada Cupcakes

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pina colada cupcakes. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pina Colada Cupcakes is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Pina Colada Cupcakes is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have pina colada cupcakes using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pina Colada Cupcakes:
  1. Get Cupcake
  2. Make ready 1 2/3 cup all purpose flour
  3. Take 1/2 tsp baking powder
  4. Take 1/4 tsp baking soda
  5. Take 1/2 tsp salt
  6. Prepare 3/4 cup light brown sugar
  7. Prepare 1/4 cup granulated sugar
  8. Prepare 1/2 cup unsalted butter melted
  9. Get 1 large egg, at room temp
  10. Make ready 1/2 cup pineapple juice
  11. Make ready 1/2 cup full fat coconut milk
  12. Prepare 2 tsp vanilla extract
  13. Take Frosting
  14. Take 3/4 cup unsalted butter, softened to room temp
  15. Get 3 cup powdered sugar
  16. Get 1/4 cup heavy cream, half-and-half, or coconut milk
  17. Prepare 2 tsp vanilla extract
  18. Make ready 1/2 tsp coconut extract
  19. Take 1 salt to taste
Instructions to make Pina Colada Cupcakes:
  1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
  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.
  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.
  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.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.

So that’s going to wrap this up for this special food pina colada cupcakes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!