Notes

• This recipe is slightly altered from Cooking Classy.
• I garnished with maraschino cherries, pineapple wedges, and drink umbrellas to play up the pina colada element, but you could easily just add some tropical-colored sprinkles.

PINA COLADA CUPCAKES

INGREDIENTS

Cake

• 1 2/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup strained canned coconut milk
• 1/3 cup pineapple juice (from can of crushed pineapple)
• 1/6 teaspoon coconut extract
• 1 cup well-drained canned crushed pineapple

Frosting

• 1 cup butter (softened)
• 2 tablespoons canned coconut milk
• 3/4 teaspoon coconut extract
• 3 1/2 cups powdered sugar
• 3/4 cup sweetened shredded coconut

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan.
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• In a liquid measuring cup, stir together coconut milk, pineapple juice, and coconut extract.
• In the bowl of a stand mixer (with paddle attachment), combine butter and sugar until smooth. Add eggs one at a time and mix until combined.
• Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
• Fold in crushed pineapple being careful not to over-mix the batter.
• Fill cupcake liners 2/3 full.
• Bake 18-23 minutes (until toothpick comes out clean).
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.

Frosting

• In stand mixer (with paddle attachment), beat butter until smooth.
• Add in coconut milk, coconut extract and one (1) cup of the powdered sugar and mix until combined.
• Add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).
• Frost with your favorite decorating tip and garnish with shredded coconut, maraschino cherries, and a small pineapple wedge if desired.