Description
Delight in these luscious Piña Colada Cupcakes, infused with tropical flavors of coconut and pineapple, topped with fluffy buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup shredded coconut (optional for topping)
- Buttercream frosting (optional)
- Maraschino cherries (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the coconut milk, crushed pineapple, and vanilla extract until nicely blended.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost with buttercream and top with shredded coconut and a maraschino cherry if desired.
Notes
For an extra tropical punch, consider adding a splash of rum extract to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg