Pina Colada Cupcakes
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.