Description
Delightful cupcakes that capture the tropical flavors of piña colada with crushed pineapple and shredded coconut, topped with cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Cream cheese frosting for topping
- Additional shredded coconut and pineapple for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with vibrant liners.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then drizzle in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl.
- Blend the dry ingredients with the butter-egg mixture, alternating with milk, until just combined.
- Add the crushed pineapple and shredded coconut, gently folding them into the batter.
- Fill the liners with batter about two-thirds full and bake for 18-20 minutes.
- Cool in the pan for a few minutes before transferring to a cooling rack.
- Frost with cream cheese frosting and garnish with additional coconut and pineapple.
Notes
Make the batter a day in advance and refrigerate for convenience. Consider adding macadamia nuts or rum syrup for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg