Piña Colada Cupcakes
Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. Have your piña colada and eat it too!Â
Ingredients
Instructions
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
 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.
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Continue Reading at Sallysbakingaddiction →Chef's Notes
Make Ahead & Freezing Instructions: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bags (Disposable or Reusable) | Wilton #12 Piping Tip
Pineapple Juice: Use 100% pineapple juice (not syrup). You can freeze leftover pineapple juice and thaw overnight in the refrigerator to make another batch!
Coconut Milk: I used 1/2 cup full fat canned coconut milk. I suggest using full-fat if you can for the moistest, richest taste and texture. The brand I used is pictured above in this post and was purchased at my regular grocery store in the international foods aisle. Do not use coconut cream or cream of coconut. You can always freeze leftover coconut milk and thaw overnight in the refrigerator to make another batch.
Heavy Cream: Feel free to use coconut milk in the frosting instead of the heavy cream/half-and-half. I do not suggest using milk because you will lose a lot of its creamy texture.
Make Ahead & Freezing Instructions: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bags (Disposable or Reusable) | Wilton #12 Piping Tip
Pineapple Juice: Use 100% pineapple juice (not syrup). You can freeze leftover pineapple juice and thaw overnight in the refrigerator to make another batch!
Coconut Milk: I used 1/2 cup full fat canned coconut milk. I suggest using full-fat if you can for the moistest, richest taste and texture. The brand I used is pictured above in this post and was purchased at my regular grocery store in the international foods aisle. Do not use coconut cream or cream of coconut. You can always freeze leftover coconut milk and thaw overnight in the refrigerator to make another batch.
Heavy Cream: Feel free to use coconut milk in the frosting instead of the heavy cream/half-and-half. I do not suggest using milk because you will lose a lot of its creamy texture.
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Reviews from the Original Source
These cupcakes are absolutely delicious! I put 2tbsp of pineapple juice into the frosting instead of cream. My husband said they tasted like vacation, and that’s a very high compliment from him!
My brother in law asked for a coconut dessert for his birthday, and these looked fun to try. I followed the advice of others and added crushed pineapple and a 1/2 tsp of coconut extract to the batter and used leftover coconut milk to the frosting instead of cream. I just finished making them and tried one. They are delicious and I don't even like coconut. I bet they will be even tastier tomorrow.
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