Piña Colada Cupcakes
Ingredients
The cupcakes
-
1 and 2/3
cups
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
½
cup
unsalted butter, melted
-
1
large
egg
-
½
cup
pineapple juice
-
½
cup
full-fat coconut milk
-
2
teaspoons
pure vanilla extract
-
optional
coconut, pineapple slices, and cherries for decoration
The coconut frosting
-
¾
cup
unsalted butter, softened
-
3
cups
confectioners’ sugar
-
¼
cup
heavy cream or half-and-half
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
coconut extract
-
to taste
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Mix the dry ingredients in a medium bowl and set aside.
- In a large bowl, melt the butter and whisk in the sugars, egg, pineapple juice, coconut milk, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until smooth, then fill the cupcake liners 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean, then allow to cool completely.
- For the frosting, beat the softened butter until creamy, then add confectioners’ sugar, cream, vanilla, and coconut extracts, mixing until smooth.
- Adjust the frosting consistency with more sugar or cream as needed and add salt to taste.
- Frost the cooled cupcakes and decorate as desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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