Piña Colada Cupcakes Recipe

Cooking Directions

• STEP 1.Preheat the oven and line a muffin tin with cupcake liners.
• STEP 2.In a bowl, mix flour, baking powder, salt, and shredded coconut.
• STEP 3.In another bowl, cream butter and sugar until light and fluffy.
• STEP 4.Add eggs, pineapple juice, and vanilla extract to the butter mixture.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
• STEP 6.Fold in crushed pineapple.
• STEP 7.Divide the batter into the cupcake liners, filling each about 2/3 full.
• STEP 8.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cupcakes to cool completely before frosting.
• STEP 10.In a separate bowl, beat cream cheese, butter, powdered sugar, and coconut extract until smooth and creamy.
• STEP 11.Frost the cooled cupcakes with the coconut frosting.
• STEP 12.Garnish with toasted coconut flakes and a maraschino cherry.
• STEP 13.Serve and enjoy the tropical flavors!

Cooking Tips

• Make sure to drain the crushed pineapple well to avoid excess moisture in the cupcakes.
• To toast coconut flakes, spread them on a baking sheet and bake at 350掳F (175掳C) for a few minutes until golden brown.
• Store the Pina Colada Cupcakes in the refrigerator to keep the frosting firm.

Storage and Serving

• Serve the Pina Colada Cupcakes at room temperature or chilled.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Bring the cupcakes to room temperature before serving.