How do I make piña colada cupcakes that are gluten-free and still delicious?

Indulge in the tropical flavors of Piña Colada Cupcakes, even if you're gluten-free. Our recipe ensures both taste and dietary needs are met!

You'll need

Items needed to answer the question, How do I make Piña Colada Cupcakes that are gluten-free and still delicious. Items include: gluten-free all-purpose flour baking powder salt unsalted butter granulated sugar large eggs canned pineapple chunks pineapple juice coconut milk vanilla extract

gluten-free all-purpose flour 1 cup
baking powder 1 teaspoon
salt 1/4 teaspoon
unsalted butter 1/2 cup
granulated sugar 1/2 cup
large eggs 2
canned pineapple chunks 1/2 cup
pineapple juice 1/4 cup
coconut milk 1/4 cup
vanilla extract 1 teaspoon

Take note
Please note that some ingredients may contain allergens or may have been processed in facilities that also handle gluten-containing products. Always read product labels and use caution when preparing and consuming gluten-free foods.

1

Gather your Cupcake Ingredients

Here's what you'll need to make your Piña Colada Cupcakes: 1 cup gluten-free all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter (melted and cooled), 1/2 cup granulated sugar, 2 large eggs, 1/2 cup canned pineapple chunks (drained and chopped), 1/4 cup pineapple juice, 1/4 cup coconut milk, 1 teaspoon vanilla extract.

2

Preheat the Oven and Prepare Cupcake Liners

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease the tin if you prefer. This will prevent your cupcakes from sticking!

3

Mix the Dry Ingredients

In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. Don't worry, your cupcakes won't taste like salty sea water!

4

Blend the Wet Ingredients

In a large bowl, beat together the melted butter and granulated sugar until creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the chopped pineapple, pineapple juice, coconut milk, and vanilla extract. Feel free to perform a tropical dance while doing so! 🌴

5

Combine the Dry and Wet Mixtures

Gradually add the dry mixture into the wet mixture, stirring just until combined. Avoid overmixing, as it may result in tough cupcakes. Remember, we want them light and fluffy!

6

Fill the Cupcake Liners and Bake

Using an ice cream scoop or a spoon, fill each cupcake liner about two-thirds full. This will give your cupcakes room to rise. Pop the cupcakes in the preheated oven and bake for approximately 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Take a whiff of that tropical aroma!

7

Cool and Frost the Cupcakes

Remove the cupcakes from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, you can frost them with your favorite frosting. Cream cheese frosting or coconut whipped cream would be divine choices for these tropical treats!

8

Garnish and Enjoy!

Top your Piña Colada Cupcakes with a sprinkle of toasted coconut flakes or a pineapple wedge to add that extra pizzazz. Now, take a big bite and transport yourself to a sandy beach with every tropical mouthful. Enjoy!