How do I make piña colada cupcakes with a creamy coconut frosting?

Elevate your Piña Colada Cupcakes with a luscious coconut frosting. Every bite will take you on a tropical journey!

You'll need

Items needed to answer the question, How do I make Piña Colada Cupcakes with a creamy coconut frosting. Items include: all-purpose flour baking powder salt unsalted butter granulated sugar eggs vanilla extract crushed pineapple coconut milk milk powdered sugar toasted coconut flakes cocktail umbrella

all-purpose flour 1 and 1/2 cups
baking powder 1 and 1/2 teaspoons
salt pinch
unsalted butter 1/2 cup
granulated sugar 3/4 cup
eggs 2
vanilla extract 1 and 1/2 teaspoons
crushed pineapple 1/2 cup (drained)
coconut milk 1/2 cup
milk 1/2 cup
powdered sugar 4 cups
toasted coconut flakes for topping
cocktail umbrella as many as you like

Take note
Be warned, these cupcakes are so good that your friends might start treating you like their personal pastry chef. Prepare for an influx of requests for more cupcakes!

1

Mixing up the Base

In a large mixing bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and a pinch of salt. Set aside.

2

Creaming the Butter and Sugar

In a separate bowl, cream together 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy. This is where the magic happens, so give it a good mix!

3

Adding in the Piña Colada Flair

Time to add the tropical touch! Beat in 2 large eggs, 1 and 1/2 teaspoons of vanilla extract, 1/2 cup of crushed pineapple (drained), and 1/2 cup of coconut milk. Mix until combined.

4

Combining Wet and Dry

Gradually add the dry ingredients into the wet mixture, alternating with 1/2 cup of milk. Mix until just combined. Don't overmix or your cupcakes might lose their fluffy texture!

5

Filling the Cupcake Liners

Line a cupcake tray with liners, and fill each one about two-thirds full with the batter. This will ensure your cupcakes rise beautifully and won't overflow.

6

Bake and Cool

Pop those beauties into a preheated oven at 350°F (175°C) for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

7

Whipping up the Coconut Frosting

In a bowl, beat 1/2 cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar, alternating with 1/4 cup of coconut milk. Whip until smooth and fluffy.

8

Frost and Decorate

Once the cupcakes are cooled, frost them generously with the coconut frosting. Top with toasted coconut flakes and a cute little cocktail umbrella for that finishing touch. Enjoy!