Description
Tropical paradise meets dessert in these pina colada cupcakes, blending Puerto Rican cocktail flavors with sweet baking magic. Coconut rum-infused cake and pineapple buttercream create a delightful escape you can savor with each delectable bite.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 3/4 cup (150 grams) sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 1/4 cup (60 milliliters) coconut milk
- 1/3 cup (80 milliliters) crushed pineapple (drained)
- 1/4 cup (60 milliliters) rum (optional)
- 1 teaspoon vanilla extract
Topping and Texture:
- 1/2 cup (40 grams) shredded coconut
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in the pan.
- Combine dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl.
- Using an electric mixer, blend butter and sugar until achieving a soft, airy consistency.
- Incorporate eggs individually, then mix in vanilla extract thoroughly.
- Introduce crushed pineapple, coconut milk, and rum into the mixture, stirring until evenly distributed.
- Gradually fold dry ingredients into the wet mixture, mixing until just combined to maintain a smooth batter.
- Gently fold shredded coconut into the batter, ensuring even incorporation.
- Distribute batter into cupcake liners, filling each approximately three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack before applying coconut-rum frosting.
Notes
- Toast shredded coconut before folding into batter for enhanced nutty flavor and extra crunch.
- Drain crushed pineapple thoroughly to prevent excess moisture affecting cupcake texture.
- Swap rum with coconut extract for kid-friendly version or non-alcoholic alternative.
- Use room temperature ingredients 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: 230 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg