Description
Tropical paradise meets sweet indulgence in these pina colada cupcakes, blending Caribbean rum-soaked flavors with luscious pineapple and coconut. Creamy frosting and golden cake promise a delightful escape you can savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
Liquid Ingredients:
- 1/2 cup coconut milk
- 1/4 cup pineapple juice
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (optional)
Garnish and Decoration:
- 1/2 cup shredded coconut
- 1/2 cup pineapple chunks
- 1 cup powdered sugar (for frosting)
Instructions
- Warm the oven to 350°F and arrange paper liners in a standard cupcake tray.
- Sift together the dry ingredients in a medium mixing bowl, ensuring even distribution.
- Using an electric mixer, whip butter and sugar until light and airy, incorporating eggs individually.
- Blend coconut milk, pineapple juice, vanilla, and rum extract into the butter mixture until smooth.
- Gently fold dry ingredients into the wet ingredients, stirring minimally to maintain a tender texture.
- Carefully integrate shredded coconut and chopped pineapple chunks throughout the batter.
- Distribute batter evenly into prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, rotating pan halfway through, until a toothpick emerges clean.
- Allow cupcakes to cool completely on a wire rack before applying coconut cream frosting.
- Decorate with additional toasted coconut flakes or fresh pineapple garnish for a tropical presentation.
Notes
- Swap rum extract for coconut water to create a kid-friendly version that keeps the tropical flavor without alcohol.
- Ensure ingredients like butter and eggs are at room temperature for smoother, more even mixing and better cupcake texture.
- Toast coconut flakes before adding to the batter or as a garnish to enhance their nutty, rich flavor and add delightful crunch.
- Use fresh pineapple chunks instead of canned for a brighter, more vibrant taste and natural sweetness in the cupcakes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg