Pina Colada Cupcakes
2 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks butter, unsalted at room temperature
1 ½ cups granulated sugar
5 large eggs, room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1/3 cup crushed pineapple, drained well
Coconut Rum Buttercream
Toasted sweetened shredded coconut, for garnish, optional
Pineapple wedges and cocktail umbrella, for garnish, optional
Preheat oven to 350 degrees with oven rack in middle position. Line lightly greased muffin tins with paper cups.
Sift together flour, baking powder, baking soda and salt.
Cream butter and sugar in mixing bowl on medium-high speed until light and fluffy, 4 to 6 minutes.
Add eggs one at a time, beating after each addition. Scrape as needed. Add vanilla and mix until incorporated. Add one-third of the flour mixture and mix until incorporated. Add a third of the buttermilk and mix until incorporated. Continue to alternate with flour and buttermilk two more times. Scrape sides of bowl.
With a rubber spatula, gently fold in the crushed pineapple.
Distribute the batter evenly between the cups, filling each one about 2/3 full.
Bake until cake springs back when lightly pressed or skewer comes out clean, 20 to 25 minutes.
Remove to cooling rack and rest 5 minutes.
Remove cupcakes from pan and cool on wire rack until completely cool to the touch before frosting. For a fun touch, garnish with shredded coconut, a pineapple wedge and a cocktail umbrella.