PINA COLADA CUPCAKES

 

  • Cooking Time: 20
  • Servings: 2 dozen
  • Preparation Time: 15

Backstory

Extra moist tropical cupcakes with sweet pineapple and coconut.

Ingredients

  • 1 and 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 cup pineapple juice, 100% juice
  • 1/2 cup coconut milk
  • 2 teaspoons vanilla extract
  • Frosting
  • 3/4 cup unsalted butter, room temperature
  • 3 cups confectioner’s sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coconut extract

Directions

  • Preheat oven to 350 degrees
  • Line muffin pan with cupcake liners
  • Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt
  • In a medium sized microwave-safe bowl melt the butter
  • Whisk in the granulated sugar, brown sugar and egg
  • Whisk in the pineapple juice, coconut milk and vanilla extract
  • Mix the dry ingredients into the wet ingredients. Mix until no lumps are left
  • Fill the cupcake liners 2/3 of the way full
  • Bake for 20 minutes, until toothpick inserted in center comes out clean
  • Cool on cooling rack completely before frosting
  • Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy
  • Add the confectioner’s sugar, cream, vanilla and coconut extract
  • Beat at high speed for 3-4 minutes
  • Frost cooled cupcakes

Categories: Cupcakes 

Website Credit: http://www.jackieskitchn.com/2016/05/pina-colada-cupcakes/

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