Pina Colado Cupcakes Recipe

Name: Pina Colado Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¾ cup brown sugar; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 1 large egg; ½ cup pineapple juice; ½ cup full fat coconut milk; 2 teaspoons vanilla extract; ¾ cup unsalted butter, softened to room temperature; 3 cups confectioners' sugar; ¼ cup full fat coconut milk; 2 teaspoons vanilla extract; 1 pinch salt, to taste; ¼ cup coconut flakes (optional); 12 cherries (optional); 3 -4 slices pineapple (optional)

Servings: persons

1 ⅔ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter, melted
1 large egg
½ cup pineapple juice
½ cup full fat coconut milk
2 teaspoons vanilla extract
¾ cup unsalted butter, softened to room temperature
3 cups confectioners' sugar
¼ cup full fat coconut milk
2 teaspoons vanilla extract
1 pinch salt, to taste
¼ cup coconut flakes (optional)
12 cherries (optional)
3 -4 slices pineapple (optional)

1
Preheat oven to 350°F.
2
Line a 12 count muffin pan with cupcake liners.
3
Set aside.
4
Make the cupcakes----> In a medium bowl mix together Flour, Baking Powder, Baking Soda and the 1/2 tsp Salt.
5
In a large microwave safe bowl, melt the 1/2 cup Butter in microwave.
6
Whisk in Brown Sugar and Granulated Sugar into melted Butter.
7
Whisk in Egg, Pineapple Juice, 1/2 cup Coconut Milk and 2 tsp Vanilla Extract until combined.
8
Slowly mix dry ingredients into wet ingredients until no lumps remain.
9
Fill cupcake liners 3/4 cup full.
10
Bake for 20 minutes or until a toothpick (or cake tester) inserted into center comes out clean.
11
Make the frosting---> In a medium bowl, beat the 3/4 cup softened Butter for about 3 minutes until smooth and creamy.
12
Add Confectioners' Sugar, the 1/4 cup Coconut Milk and 2 tsp Vanilla Extract to butter and mix on low for 1 minute then increase to high for 3-4 minutes.
13
Add more Confectioners' Sugar if too thin or Coconut Milk if too thick.
14
Keep in mind it will thicken up quite a bit in time.
15
Add Salt to frosting if too sweet.
16
Frost cooled cupcakes.
17
Decorate cupcakes with flaked coconut, pineapple slices and/or a cherry.

1608

kcal

Calories

Fat

259

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 19 ingredients. The key ingredients include: 1 ⅔ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Pina Colado 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 Colado Cupcakes

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