Description
Indulge in the tropical paradise of Piña Colada Cupcakes, where the delightful fusion of pineapple and coconut brings sunshine to your kitchen. These light, fluffy treats are perfect for any occasion, whether a summer barbecue or simply a sweet escape on a regular day. With a luscious cream cheese frosting and fresh pineapple garnish, every bite is a mini-vacation!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup coconut milk
- ½ cup pineapple juice (100% juice)
- 1 cup coconut flakes
- 1 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
- 8 oz cream cheese (for frosting)
- Fresh pineapple chunks (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Then mix in coconut milk, pineapple juice, vanilla extract, and coconut flakes until smooth.
- Gradually combine dry ingredients with wet mixture without overmixing.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until golden brown.
- Cool cupcakes for 5 minutes in the pan before transferring to wire racks to cool completely.
- For frosting, beat cream cheese with powdered sugar until smooth; add extra pineapple juice if desired.
- Frost cooled cupcakes generously and top with fresh pineapple chunks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg