Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pina colada cupcakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pina Colada Cupcakes is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pina Colada Cupcakes is something which I’ve loved my entire life.
To begin with this particular 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 that.
The ingredients needed to make 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
Instructions to make Pina Colada Cupcakes:
- Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
- 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.
- 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.
- 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.
- 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 it up for this exceptional food pina colada cupcakes recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
