This is The Best #Food #CupCake #Recipes >> Piña Colada Cupcakes
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Ingredients Cupcakes - 1 2/3 cups (236g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (156g) granulated sugar
- 2 large eggs
- 1/3 cup canned coconut milk (strain any lumps if there are any)
- 1/3 cup pineapple juice (from a can of crushed pineapple)
- 1/4 tsp coconut extract
- 1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
Coconut Buttercream Frosting - 1 cup (226g) butter, softened (preferably 3/4 cup unsalted 1/4 cup salted)
- 2 Tbsp canned coconut milk
- 3/4 tsp coconut extract
- 3 1/2 cups (426g) powdered sugar
- 3/4 cup (60g) sweetened shredded coconut
- 12 maraschino cherries and fresh pineapple wedges (optional)
Directions For the cupcakes: - Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
- In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract.
- Add 1/3 of the flour mixture to the butter-sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat the process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
- Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
- Bake in preheated oven until a toothpick inserted into the center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
- Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
For the coconut buttercream: - In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy.
- Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.
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