Piña Colada Cupcakes Recipe
These piña colada cupcakes are a tropical delight, combining pineapple, coconut, and rum flavors for a summer-inspired dessert. Moist, fluffy, and topped with a coconut-rum frosting, they make for a refreshing treat. Perfect for parties or a simple indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup crushed pineapple (drained)
- 1/4 cup coconut milk
- 1/4 cup rum (optional)
- 1/2 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Stir in crushed pineapple, coconut milk, and rum.
- Gradually add dry ingredients and mix until combined.
- Fold in shredded coconut.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes.
- Let cool and frost with coconut-rum frosting.
Notes
- For a non-alcoholic version, replace rum with pineapple juice.
- Decorate with pineapple slices or maraschino cherries for a fun look.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 150mg
Find it online: https://katyrecipes.com/pina-colada-cupcakes-recipe/