Don’t just drink your pina colada! Enjoy it in the form of a cupcake. These moist pineapple cupcakes with coconut frosting will make you feel like you are on a tropical island.
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 12
Ingredients
For the cupcakes
1 ⅔cups(216g)all-purpose flour
1teaspoonbaking powder
½teaspoonsalt
½cup(113g)unsalted butter, softened to room temperature
¼cup(50g)light brown sugar, packed
½cup(100g)granulated sugar
1teaspoonvanilla extract
1 ½teaspoonsrum extract
2large eggs
8ounces(226g)crushed pineapple, undrained
For the frosting
1 ¼cups(282g)unsalted butter, softened to room temperature
Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the vanilla and rum extracts. Beat in the eggs, one at a time, mixing well after each addition. Gradually add the flour, mixing just until combined. Beat in the crushed pineapple and it's juice.
Fill the cups of the prepared muffin pan ⅔ of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting
In a large mixing bowl, beat the butter until creamy. Gradually beat in the powdered sugar. Slowly beat in the coconut milk, followed by the extract. Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.
Top the cupcakes with the frosting. Sprinkle the tops with the toasted coconut. Decorated with pineapple slices and cherries if desired.
Notes
Coconut milk: Regular full-fat coconut milk is recommended for optimal coconut flavor.