Pina Colada Cupcakes
These delightful Pina Colada Cupcakes bring tropical vibes to your home with sweet crushed pineapple and a hint of coconut, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1 1/4 cups all-purpose flour Gives structure, ensuring a fluffy texture.
- 1 teaspoon baking powder Helps the cupcakes rise to perfection.
- 1/8 teaspoon baking soda Aiding in leavening for that perfect dome.
- 1/4 teaspoon salt Enhances all the flavors beautifully.
- 6 tablespoons unsalted butter, room temperature Provides rich flavor and moistness.
- 2 tablespoons vegetable oil Keeps the cupcakes tender.
- 3/4 cups sugar Sweetness to balance the flavors.
- 2 large eggs Binds everything together for a fluffy batter.
- 8 ounces crushed pineapple, with juice The star of the show, adding fruity goodness.
- 1/2 teaspoon vanilla extract For that warm, aromatic flavor.
Frosting Ingredients
- 1 cup unsalted butter, room temperature Used in frosting, ensuring creaminess.
- 4 cups powdered sugar Sweetens the frosting perfectly.
- 1 teaspoon coconut extract A splash of tropical coconut flavor.
- 2-3 tablespoons heavy cream or cream of coconut Whips up to a velvety frosting.
- Sliced pineapple pieces optional For garnish and extra flavor.
- 12-15 pieces maraschino cherries A fun and colorful topping.
- Umbrellas optional To add a festive touch!
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the unsalted butter, vegetable oil, and sugar until it’s light and fluffy.
Cooking
- Add eggs one at a time to the creamed mixture, mixing well after each.
- Stir in the crushed pineapple with juice and vanilla extract.
- Gradually add the flour mixture and mix until just combined.
- Pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes until a toothpick comes out clean.
Serving
- Allow cupcakes to cool completely on a wire rack.
- While cooling, prepare your frosting with unsalted butter, powdered sugar, coconut extract, and heavy cream.
- Once cool, frost the cupcakes and top with pineapple pieces and cherries if desired!
Notes
Make sure your butter is at room temperature for easy creaming. Use fresh pineapple for a bright and juicy flavor. If you want it extra fluffy, whip your egg whites separately and fold them in at the end. Store cupcakes in an airtight container to keep them moist. You can freeze unfrosted cupcakes for up to 3 months for a sweet treat later!