Piña Colada Cupcakes

Categorized:

Tagged:

1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
1 1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (156g) granulated sugar
2 large eggs
1/3 cup canned coconut milk (strain any lumps if there are any)
1/3 cup pineapple juice (from can of crushed pineapple)
1/4 tsp coconut extract
1 cup (176g) well drained canned crushed pineapple (you’ll need the larger can, the little one doesn’t have enough)

For the cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract.
Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
Bake in preheated oven until toothpick inserted into center comes out clean about 19 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
For the coconut buttercream: In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy.
Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.

Piña Colada Cupcakes#