Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a Best dish, pina colada cupcakes. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pina Colada Cupcakes is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Pina Colada Cupcakes is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook pina colada cupcakes using 19 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pina Colada Cupcakes:
- Take Cupcake
- Make ready 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
- Take 3/4 cup light brown sugar
- Take 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
- Get 1/2 cup full fat coconut milk
- Prepare 2 tsp vanilla extract
- Prepare Frosting
- Make ready 3/4 cup unsalted butter, softened to room temp
- Make ready 3 cup powdered sugar
- Prepare 1/4 cup heavy cream, half-and-half, or coconut milk
- Make ready 2 tsp vanilla extract
- Take 1/2 tsp coconut extract
- Prepare 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 instant food pina colada cupcakes recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
