Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Pina Colada Cupcakes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Pina Colada Cupcakes Recipe. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave!
You can cook Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pina Colada Cupcakes
Prepare of Cupcake.
You need 1 2/3 cup of all purpose flour.
Make ready 1/2 tsp of baking powder.
You need 1/4 tsp of baking soda.
You need 1/2 tsp of salt.
You need 3/4 cup of light brown sugar.
It’s 1/4 cup of granulated sugar.
Prepare 1/2 cup of unsalted butter melted.
Prepare 1 large of egg, at room temp.
Make ready 1/2 cup of pineapple juice.
It’s 1/2 cup of full fat coconut milk.
Prepare 2 tsp of vanilla extract.
Make ready of Frosting.
You need 3/4 cup of unsalted butter, softened to room temp.
It’s 3 cup of powdered sugar.
Make ready 1/4 cup of heavy cream, half-and-half, or coconut milk.
It’s 2 tsp of vanilla extract.
You need 1/2 tsp of coconut extract.
Take 1 of salt to taste.
These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting!Inspired by the classic cocktail, these cupcakes are perfect for summer!Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting.There's a little bit of summer in each bite!
Pina Colada Cupcakes instructions
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..
Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella.These simple pina colada cupcakes will make every day seem like a trip to the tropics!The frosting I use to top the pina colada cupcakes is similar to the coconut frosting I mentioned above.
Piña Colada cupcakes are perfect cupcake versions of the drink - complete with coconut How to Make Piña Colada Cupcakes.To give these cupcakes their signature flavor, you'll start with mixing.These light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail.To make them, we topped a moist, fluffy pineapple cake with a creamy coconut buttercream frosting.Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches in just one bite.
