Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave! So fun for summer but really these are the perfect cupcake to serve any day of the year.
Ready in: 1hour55minutes
1 2/3cups (236g)all-purpose flour(scoop and level to measure)
1 1/2tspbaking powder
1/2cup (113g)unsalted butter,softened
3/4cup (156g)granulated sugar
1/3cupcanned coconut milk(strain any lumps if there are any)
1/3cuppineapple juice(from can of crushed pineapple)
1cup (176g)well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
Coconut Buttercream Frosting
1cup (226g)butter,softened (preferably 3/4 cup unsalted 1/4 cup salted)
2Tbspcanned coconut milk
3 1/2cups (426g)powdered sugar
3/4cup (60g)sweetened shredded coconut
12maraschino cherries and fresh pineapple wedges(optional)
For the cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract.
Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
For the coconut buttercream: In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy.
Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.