Description
Tropical pina colada cupcakes blend Caribbean rum-soaked flavors into a delightful dessert celebration. Creamy coconut frosting and caramelized pineapple garnish complete your sweet island escape.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter (room temperature)
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) canned crushed pineapple (drained)
- 1/4 cup (60 milliliters) coconut milk
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Flavor Enhancers:
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- 1/2 cup (40 grams) shredded coconut (for garnish)
Instructions
- Heat oven to 350°F and prepare a muffin pan with paper liners for easy removal.
- Combine dry ingredients in a mixing bowl, ensuring even distribution of flour, baking powder, baking soda, and salt.
- Cream butter and sugar in a separate bowl until light and fluffy, creating a smooth base for the cupcakes.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract for enhanced flavor.
- Fold in crushed pineapple, coconut milk, and rum, mixing until the wet ingredients are thoroughly integrated.
- Gently incorporate dry ingredients into the wet mixture, stirring until just combined to maintain a tender texture.
- Carefully distribute batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack to prevent soggy bottoms.
- Prepare coconut buttercream frosting and generously spread over cooled cupcakes.
- Finish by sprinkling shredded coconut on top for a tropical, textural garnish.
Notes
- Swap rum with pineapple juice for a kid-friendly version that maintains tropical flavor complexity.
- Toast shredded coconut before garnishing to enhance nutty, caramelized notes and add delightful textural crunch.
- Drain crushed pineapple thoroughly to prevent excess moisture from making cupcakes dense or soggy.
- Use room temperature ingredients like eggs and butter to ensure smoother batter and more consistent baking results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg