Pina Colada Cupcakes Recipe

Name: Pina Colada Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-2/3 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 cups Unsalted Butter, melted; 1/2 teaspoons Salt; 1 Large Egg, Room Temperature; 1/4 cups Granulated Sugar; 3/4 cups Light Brown Sugar, Packed; 8 ounces, fluid 100% Pineapple Juice; 1/2 cups Coconut Milk; FOR THE ICING:; 3/4 cups Unsalted Butter, Room Temperature; 3 cups Confectioners Sugar; 1/4 cups Heavy Cream; 2 teaspoons Vanilla Extract; 1/4 teaspoons Coconut Extract

Servings: persons

FOR THE CUPCAKES:
1-2/3 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 cups Unsalted Butter, melted
1/2 teaspoons Salt
1 Large Egg, Room Temperature
1/4 cups Granulated Sugar
3/4 cups Light Brown Sugar, Packed
8 ounces, fluid 100% Pineapple Juice
1/2 cups Coconut Milk
FOR THE ICING:
3/4 cups Unsalted Butter, Room Temperature
3 cups Confectioners Sugar
1/4 cups Heavy Cream
2 teaspoons Vanilla Extract
1/4 teaspoons Coconut Extract

1
Preheat oven to 350u00b0F. Line muffin pan with cupcake liners.
2
In a large bowl, mix flour, baking soda, baking powder and salt.
3
In a medium-sized microwave-safe bowl, melt butter. Whisk in granulated sugar, brown sugar and egg. Whisk in pineapple juice, coconut milk and vanilla extract.
4
Mix dry ingredients into the wet ingredients. Mix until no lumps are left. Fill cupcake liners 2/3 full.
5
Bake for 20 minutes, until toothpick inserted in center comes out clean. Cool on cooling rack completely before frosting.
6
For the frosting, with an electric mixer or stand mixer, beat softened butter until smooth and creamy. Add confectioners sugar, cream, vanilla and coconut extract. Beat at high speed for 3-4 minutes.
7
Frost cooled cupcakes.

1527

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-2/3 cup All-purpose Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Pina Colada Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pina Colada Cupcakes

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