Description
Delight in these tropical Pina Colada Cupcakes, bursting with the flavors of pineapple, coconut, and a hint of rum extract. Moist and fluffy cupcakes topped with a creamy coconut buttercream frosting make for a perfect treat to brighten any occasion.
Ingredients
Cupcakes
- 3 large eggs, lightly beaten
- 1/2 cup unsweetened pineapple juice
- 1/2 cup canola oil
- 1 cup canned coconut milk
- 2 teaspoons rum extract
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1 cup butter, softened
- 3 tablespoons canned coconut milk
- 1 teaspoon rum extract
- 3-1/2 cups confectioners’ sugar
Optional Garnishes
- Toasted sweetened shredded coconut
- Maraschino cherries
- Pineapple wedges
Instructions
- Prepare the oven and liners: Preheat the oven to 350°F (175°C). Line 24 muffin cups with foil liners to ensure easy removal and even baking.
- Make the batter: In a large bowl, whisk together the lightly beaten eggs, unsweetened pineapple juice, canola oil, canned coconut milk, and rum extract until well combined. In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Gradually beat the dry ingredients into the wet mixture until the batter is smooth and uniform.
- Fill and bake: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the pans for 10 minutes to set, then transfer them to wire racks to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter until creamy. Add the coconut milk and rum extract, blending well. Gradually add the confectioners’ sugar while beating until the frosting is smooth and spreadable.
- Frost and garnish: Spread the coconut buttercream frosting evenly over the cooled cupcakes. If desired, garnish each cupcake with toasted sweetened shredded coconut, a maraschino cherry, and a pineapple wedge to enhance the tropical flair.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- For an extra tropical twist, you can add crushed pineapple bits to the batter but reduce other liquids slightly to maintain texture.
- Foil liners help with structure and easy removal, but paper liners can be used if preferred.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Toasted shredded coconut can be prepared by lightly browning coconut flakes in a dry pan over medium heat, stirring frequently to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
