Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, pina colada cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pina Colada Cupcakes is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Pina Colada Cupcakes is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have pina colada cupcakes using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pina Colada Cupcakes:
- Prepare Cupcake
- Get all purpose flour
- Get baking powder
- Prepare baking soda
- Take salt
- Take light brown sugar
- Take granulated sugar
- Prepare unsalted butter melted
- Prepare egg, at room temp
- Take pineapple juice
- Get full fat coconut milk
- Prepare vanilla extract
- Prepare Frosting
- Get unsalted butter, softened to room temp
- Prepare powdered sugar
- Take heavy cream, half-and-half, or coconut milk
- Take vanilla extract
- Take coconut extract
- Prepare salt to taste
Steps to make Pina Colada Cupcakes:
- Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
- Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
So that is going to wrap this up with this special food pina colada cupcakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
