Description
Tropical Pina Colada Cupcakes blend Caribbean rum, pineapple, and coconut into a delightful dessert that whisks palates to island paradise. Creamy frosting and golden cake promise sweet escape with each delectable bite.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/4 cup coconut milk
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup sweetened shredded coconut
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and airy, creating a smooth base.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract for enhanced flavor complexity.
- Gently fold in crushed pineapple and coconut milk, ensuring even distribution throughout the batter.
- Gradually introduce dry ingredients to the wet mixture, stirring until just incorporated to maintain a tender texture.
- Delicately fold shredded coconut into the batter, distributing it evenly for consistent flavor and texture.
- Portion the batter into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, monitoring until a toothpick inserted into the center emerges clean and free of batter.
- Allow cupcakes to cool completely on a wire rack, preventing condensation and maintaining their delicate structure.
- Whip butter in a large bowl until smooth and creamy, creating a perfect base for the frosting.
- Gradually integrate powdered sugar, coconut milk, and vanilla extract, beating until the frosting achieves a light, fluffy consistency.
- Decorate the cooled cupcakes with a generous swirl of frosting, using a piping bag for an elegant finish.
- Embellish with additional shredded coconut, fresh pineapple chunks, or maraschino cherries for a tropical presentation.
Notes
- Drain crushed pineapple thoroughly to prevent soggy cupcakes and maintain the right texture.
- Replace dairy milk with coconut milk alternatives like almond or oat milk for a vegan version.
- Toast shredded coconut before folding into batter or sprinkling on top to enhance nutty flavor and add delightful crunch.
- Adjust sugar levels by using less powdered sugar in frosting if you prefer a less sweet dessert.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 219 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 40 mg