Description
These piña colada cupcakes are bursting with tropical flavors of pineapple and coconut, reminiscent of the classic cocktail. Soft, moist cupcakes made with crushed pineapple and coconut milk are topped with a rich coconut buttercream, making them a perfect summer treat or party dessert. Garnish with shredded coconut, a maraschino cherry, or a mini umbrella for a fun, tropical presentation!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup coconut milk
- 1/3 cup crushed pineapple (drained)
- 1/2 cup sweetened shredded coconut
Coconut Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp coconut milk
- 1/2 tsp coconut extract
- Shredded coconut and maraschino cherries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with coconut milk, mixing until just combined. Fold in crushed pineapple and shredded coconut.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract, and beat until smooth.
- Frost cooled cupcakes and garnish with shredded coconut and a cherry, if desired.
Notes
- Ensure the pineapple is well-drained to avoid soggy cupcakes.
- For extra flavor, brush the cupcakes with a little coconut rum before frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30g
- Sodium: 150mg