How do I make piña colada cupcakes?

Turn your baking into a tropical paradise with our Piña Colada Cupcakes recipe! Just one bite and you'll be transported to a beachside getaway.

You'll need

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

Butter 1 cup (unsalted)
Granulated Sugar 1 1/2 cups
Eggs 4 (large)
Vanilla Extract 2 teaspoons
Canned Crushed Pineapple 1/2 cup (drained)
All-Purpose Flour 2 1/2 cups
Baking Powder 2 1/2 teaspoons
Salt 1/2 teaspoon
Coconut Milk 1 cup
Powdered Sugar 4 cups
Coconut Cream 1/4 cup
Pineapple Juice 2 tablespoons
Shredded Coconut For sprinkling on top

Take note
Please note that while these cupcakes are incredibly delicious, they are intended for adults due to the inclusion of alcohol. Also, be sure to let the cupcakes cool completely before frosting them, otherwise the frosting could melt.

1

Prepare the Cupcake Batter

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in 2 teaspoons of vanilla extract and 1/2 cup of canned crushed pineapple (drained). In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

2

Fill the Cupcake Liners

Fill each cupcake liner about two-thirds full with the batter. Use an ice cream scoop or a spoon to make it easier. Don't overfill the liners, as the cupcakes will rise while baking. Place the filled cupcake liners onto a baking sheet.

3

Bake the Cupcakes

Preheat your oven to 350°F (175°C) and bake the cupcakes for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

4

Prepare the Piña Colada Frosting

In a large bowl, beat 1/2 cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar, 1/4 cup of coconut cream, and 2 tablespoons of pineapple juice. Mix until smooth and creamy. If the frosting is too thick, add more pineapple juice; if it's too thin, add more powdered sugar.

5

Frost the Cupcakes

Once the cupcakes have cooled completely, frost them with the Piña Colada frosting using a piping bag or a knife. Sprinkle some shredded coconut on top for an extra tropical touch. Optional: Garnish each cupcake with a pineapple slice or a cocktail umbrella to really get into that beachside vibe.