Hello, I’m Laura. Today, I’m gonna show you how to prepare pina colada cupcakes recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pina Colada Cupcakes Recipe
Pina Colada Cupcakes is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Pina Colada Cupcakes is something which I’ve loved my whole life. They are fine and they look wonderful.
To be with this recipe, we must prepare a few components. 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:
- Take Cupcake
- Take 1 2/3 cup all purpose flour
- Take 1/2 tsp baking powder
- Make ready 1/4 tsp baking soda
- Get 1/2 tsp salt
- Get 3/4 cup light brown sugar
- Get 1/4 cup granulated sugar
- Make ready 1/2 cup unsalted butter melted
- Make ready 1 large egg, at room temp
- Prepare 1/2 cup pineapple juice
- Make ready 1/2 cup full fat coconut milk
- Take 2 tsp vanilla extract
- Make ready Frosting
- Prepare 3/4 cup unsalted butter, softened to room temp
- Get 3 cup powdered sugar
- Make ready 1/4 cup heavy cream, half-and-half, or coconut milk
- Make ready 2 tsp vanilla extract
- Take 1/2 tsp coconut extract
- Get 1 salt to taste
Instructions 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’s going to wrap this up with this special dish pina colada cupcakes recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
