Pina Colada Cupcakes Recipe Recipe

Name: Pina Colada Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 1/4 teaspoons baking powder; 1/8 teaspoon salt; 4 tablespoons unsalted butter, at room temperature; 1/2 cup sugar; 1 extra large egg; 1/2 teaspoon vanilla extract; 3 tablespoons rum; 1/4 cup cream of coconut, such as Coco Lopez; 8 ounces pineapple rings in juice, finely chopped, juice reserved; 8 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 2 1/4 cups confectioners' sugar; 1/8 teaspoon salt; 1/4 teaspoon rum; 4 tablespoons cream of coconut; 1/3 cup sweetened coconut flakes; Unsweetened large coconut flakes for garnish (optional)

Servings: persons

1 cup all purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 extra large egg
1/2 teaspoon vanilla extract
3 tablespoons rum
1/4 cup cream of coconut, such as Coco Lopez
8 ounces pineapple rings in juice, finely chopped, juice reserved
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 1/4 cups confectioners' sugar
1/8 teaspoon salt
1/4 teaspoon rum
4 tablespoons cream of coconut
1/3 cup sweetened coconut flakes
Unsweetened large coconut flakes for garnish (optional)

1
Preheat oven to 350u00b0F. Line mini-muffin tin with wrappers.
2
In a small bowl, whisk together flour, baking powder, and salt.
3
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined.
4
Beat in 1/2 of flour mixture until combined. Add rum and cream of coconut and beat until combined. Beat in remaining flour mixture.
5
Stir in pineapple and juice until evenly incorporated.
6
Pour batter evenly among wrappers, filling each 3/4 full. Bake until cupcakes are golden and a tester comes out clean, about 22 minutes. Move to a wire baking rack and let cool.
7
In a large bowl, cream together cream cheese, butter, and confectioners' sugar until light and fluffy, about 4 minutes. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more.
8
Fold in sweetened coconut flakes.
9
Place frosting in a pastry bag fitted with a medium tip. Pipe frosting onto cupcakes. Garnish each cupcake with a coconut flake, if desired.

1206

kcal

Calories

Fat

172

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 18 ingredients. The key ingredients include: 1 cup all purpose flour, 1 1/4 teaspoons baking powder, 1/8 teaspoon salt, 4 tablespoons unsalted butter, at room temperature, and more.

Yes, Pina Colada Cupcakes Recipe 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 Recipe

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