Piña Colada Cupcakes Recipe
These delicious Piña Colada Cupcakes bring the tropical flavors of pineapple and coconut together for a sweet, moist dessert. Perfect for summer parties or when you're craving a taste of the islands. Made with fresh ingredients, they're an easy-to-follow recipe for any home baker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup crushed pineapple, drained
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp coconut milk
- 1 tsp rum extract (optional)
- Maraschino cherries (for garnish)
- Shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Slowly add dry ingredients, alternating with coconut milk. Fold in crushed pineapple and shredded coconut.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- While cupcakes cool, prepare the frosting by beating butter, powdered sugar, and coconut milk until smooth.
- Frost cooled cupcakes and garnish with maraschino cherries and shredded coconut.
Notes
- You can add a little rum to the frosting for a more authentic piña colada flavor.
- Make sure the crushed pineapple is well-drained to avoid soggy cupcakes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
Find it online: https://sandyrecipes.com/pina-colada-cupcakes-recipe/