Pina Colada Cupcakes
These cupcakes bring the tropical flavors of pineapple and coconut together in a soft, moist treat. With an optional rum extract for extra flair, they’re perfect for summer parties or just as a sweet escape any time of year.
Equipment
- Muffin Tin
- Hand Mixer
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Crushed pineapple drained
- 1/4 cup Coconut milk
- 1 tsp Vanilla extract
- 1–2 tsp Rum extract optional
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and rum extract (if using).
- Fold in the crushed pineapple and coconut milk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
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Notes
Drain the pineapple thoroughly to avoid making the cupcakes too soggy. For a fun twist, top them with shredded coconut or maraschino cherries.