Hi everyone, hope you are having an amazing day. Today, I’m gonna show you how to make a special dish, pina colada cupcakes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pina Colada Cupcakes is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Pina Colada Cupcakes is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook pina colada cupcakes using 19 ingredients and 5 steps. Here is how you cook it.
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
Steps 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 this up with this exceptional food pina colada cupcakes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
