Description
Luscious pina colada cupcakes bring tropical paradise right to dessert lovers’ tables. Rich coconut and pineapple flavors dance together, promising a delightful escape that satisfies sweet cravings and whisks you to Caribbean shores.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
Liquids and Flavoring:
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the baking environment by heating the oven to 350°F and positioning cupcake liners in a muffin tin.
- Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl, whisking thoroughly to ensure even distribution.
- Create a smooth, fluffy base by creaming butter and sugar together until light and airy, then incorporate eggs individually, mixing well after each addition.
- Introduce moisture and flavor by blending vanilla, coconut milk, and crushed pineapple into the butter mixture until fully integrated.
- Gently fold the dry ingredient mixture into the wet ingredients, maintaining a soft texture, and fold in shredded coconut as the final touch.
- Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- While cupcakes cool completely, prepare the frosting by whipping butter until creamy and smooth.
- Gradually incorporate powdered sugar, coconut milk, and coconut extract into the butter, creating a light and fluffy frosting.
- Decorate the cooled cupcakes with the coconut frosting, optionally garnishing with fresh pineapple slices and toasted coconut for added texture and visual appeal.
Notes
- Swap regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the same delightful texture and taste.
- Drain pineapple thoroughly to prevent excess moisture that might make cupcakes soggy and affect their fluffy consistency.
- Toast coconut flakes before adding to batter or sprinkling on top for enhanced nutty flavor and extra crunch.
- Use room temperature ingredients like eggs and butter to help create smoother, more evenly mixed batter that rises perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg