How do I bake fluffy piña colada cupcakes like a pro?

Level up your baking skills and create magical Piña Colada Cupcakes. Soft, moist, and bursting with delightful tropical flavors!

You'll need

Items needed to answer the question, How do I bake fluffy Piña Colada Cupcakes like a pro. Items include: All-Purpose Flour Baking Powder Salt Unsalted Butter Granulated Sugar Eggs Vanilla Extract Coconut Extract Canned Pineapple Juice Coconut Milk Crushed Pineapple Shredded Coconut

All-Purpose Flour 2 cups
Baking Powder 1 and a half teaspoons
Salt a pinch
Unsalted Butter 1 cup
Granulated Sugar 1 and a half cups
Eggs 3 large
Vanilla Extract 1 teaspoon
Coconut Extract 1 teaspoon
Canned Pineapple Juice 1/2 cup
Coconut Milk 1/2 cup
Crushed Pineapple 1/2 cup
Shredded Coconut 1/2 cup

Take note
Ensure you have all the necessary ingredients before starting. Be cautious with hot temperatures in the kitchen, and resist the temptation to devour all the cupcakes at once. Sharing is caring, my friend!

1

Mixing the Dry Ingredients

In a large bowl, combine 2 cups of all-purpose flour, 1 and a half teaspoons of baking powder, and a pinch of salt. Give it a good whisk to make sure everything is well combined and aerated.

2

Creaming the Butter and Sugar

In another bowl, cream together 1 cup of unsalted butter and 1 and a half cups of granulated sugar until light and fluffy. Use an electric mixer for some serious arm rest.

3

Adding the Wet Ingredients

Now, it's time to add some tropical goodness! Mix in 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of coconut extract, and 1/2 cup of canned pineapple juice. Pro-tip: pretend you're on a beach while doing this step.

4

Incorporating the Dry and Wet

Gradually add half of the dry ingredient mixture into the wet ingredients. Mix until just combined. Then, pour in 1/2 cup of coconut milk and the remaining dry ingredients. Give it another mix until the batter is smooth like a sweet serenade.

5

Folding in the Pineapple and Coconut

Time to add some texture and tropical goodness! Gently fold in 1/2 cup of crushed pineapple and 1/2 cup of shredded coconut into the batter. Can you hear the waves crashing?

6

Baking to Perfection

Line a cupcake pan with paper liners and preheat your oven to 350°F (175°C). Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean. As they bake, close your eyes and imagine a tropical paradise.

7

Cooling and Decorating

Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, it's time to get creative! Whip up a batch of coconut frosting and pipe it onto the cupcakes. Finally, garnish with a sprinkle of shredded coconut and a pineapple wedge. Voila! You've just created your very own tropical dessert marvel.