Piña Colada Cupcake
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional, for extra coconut flavor)
½ cup crushed pineapple, well-drained
½ cup coconut milk or regular milk
¼ cup shredded sweetened coconut
For the frosting:
½ cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp coconut extract (or vanilla)
2–3 tbsp crushed pineapple (optional for flavor)
For garnish (optional):
Toasted coconut
Maraschino cherries or pineapple chunks
Instructions
1. Preheat and prepare pan
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla and coconut extract.
4. Combine wet and dry ingredients
Mix in the pineapple and coconut milk.
Gradually fold in the dry ingredients until just combined.
Gently fold in shredded coconut.
5. Bake
Divide batter evenly among 12 liners.
Bake 18–22 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting
Beat butter and cream cheese until smooth.
Gradually add powdered sugar, then mix in coconut extract and optional crushed pineapple.
Frost cooled cupcakes.
7. Garnish and serve
Sprinkle with toasted coconut and top with a cherry or pineapple chunk for that tropical flair.