How to Make Delicious Pina Colada Cupcakes

Pina Colada Cupcakes. Pina Colada Cupcakes are a must try dessert! So fun for summer but really these are the perfect cupcake. If you like Piña coladas, and getting caught in the rain (old person musical reference alert!), then you will almost certainly enjoy making ans eating these.

There's a little bit of summer in each bite! Piña Colada cupcakes are perfect cupcake versions of the drink - complete with coconut How to Make Piña Colada Cupcakes. To give these cupcakes their signature flavor, you'll start with mixing. You can have Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pina Colada Cupcakes

1. 🢂 of Cupcake.
2. 🢂 1 2/3 cup of all purpose flour.
3. 🢂 1/2 tsp of baking powder.
4. 🢂 1/4 tsp of baking soda.
5. 🢂 1/2 tsp of salt.
6. 🢂 3/4 cup of light brown sugar.
7. 🢂 1/4 cup of granulated sugar.
8. 🢂 1/2 cup of unsalted butter melted.
9. 🢂 1 large of egg, at room temp.
10. 🢂 1/2 cup of pineapple juice.
11. 🢂 1/2 cup of full fat coconut milk.
12. 🢂 2 tsp of vanilla extract.
13. 🢂 of Frosting.
14. 🢂 3/4 cup of unsalted butter, softened to room temp.
15. 🢂 3 cup of powdered sugar.
16. 🢂 1/4 cup of heavy cream, half-and-half, or coconut milk.
17. 🢂 2 tsp of vanilla extract.
18. 🢂 1/2 tsp of coconut extract.
19. 🢂 1 of salt to taste.

This post may contain affiliate links. So today's cupcakes are just that, pina colada cupcakes. I made a few tweaks to each recipe and the result is phenomenal. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

instructions Pina Colada Cupcakes

1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined..
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting..
4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry..
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..

Line a cupcake tin with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a. Keto Piña Colada Cheesecake Cupcakes Recipe - This piña cheesecake cupcakes recipe is like keto mini cheesecake with pineapple and coconut flavor! Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches in just one bite.