Step-by-Step Guide to Make Tasty Pina Colada Cupcakes

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Pina Colada Cupcakes. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Pina Colada Cupcakes Recipe.

You can have Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pina Colada Cupcakes

1. Make ready of Cupcake.
2. You need 1 2/3 cup of all purpose flour.
3. Take 1/2 tsp of baking powder.
4. Make ready 1/4 tsp of baking soda.
5. Make ready 1/2 tsp of salt.
6. Take 3/4 cup of light brown sugar.
7. Prepare 1/4 cup of granulated sugar.
8. Make ready 1/2 cup of unsalted butter melted.
9. You need 1 large of egg, at room temp.
10. Make ready 1/2 cup of pineapple juice.
11. Make ready 1/2 cup of full fat coconut milk.
12. Take 2 tsp of vanilla extract.
13. Make ready of Frosting.
14. It’s 3/4 cup of unsalted butter, softened to room temp.
15. You need 3 cup of powdered sugar.
16. It’s 1/4 cup of heavy cream, half-and-half, or coconut milk.
17. Prepare 2 tsp of vanilla extract.
18. Prepare 1/2 tsp of coconut extract.
19. Make ready 1 of salt to taste.

Pina Colada Cupcakes instructions

1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
2. 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..
3. 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..
4. 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..
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..