Description
Indulge in Pina Colada Cupcakes that blend tropical flavors of pineapple and coconut in a moist, fluffy cake topped with creamy coconut buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pineapple juice
- 1 teaspoon rum extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup coconut buttercream
- Toasted coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in pineapple juice and rum extract.
- Whisk together flour, baking powder, and salt in another bowl.
- Gradually add dry ingredients to the creamed mixture, mixing just until combined.
- Fold in shredded coconut gently.
- Divide the batter into the prepared cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Frost each cooled cupcake with coconut buttercream and sprinkle with toasted coconut.
Notes
For maximum freshness, frost cupcakes on the day of serving. You can make them a day in advance and store them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pina colada, cupcakes, tropical dessert, coconut, pineapple